Description
A delightful twist on classic mac and cheese, featuring BBQ chicken for a smoky, creamy flavor that’s perfect for gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 2 cups cooked shredded chicken
- 1/2 cup BBQ sauce
- Extra shredded cheese (optional, for topping)
- Crispy onions or breadcrumbs (optional, for topping)
- Chopped green onions or parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the elbow macaroni in boiling salted water until al dente, about 7-9 minutes, then drain.
- In a medium saucepan, melt the butter and whisk in flour; cook for 1 minute. Gradually add milk while whisking until smooth. Stir in garlic powder, smoked paprika, salt, and pepper. Continue to cook until thickened and stir in cheddar cheese until melted.
- In a large bowl, mix shredded chicken with BBQ sauce, then add pasta and cheese sauce, stirring to combine. Pour into prepared baking dish.
- Top with extra cheese, crispy onions, or breadcrumbs if desired. Bake uncovered for 15-20 minutes until bubbly and golden. Broil for 2-3 minutes for a crispy top if desired. Allow to cool before serving.
Notes
Can be made in advance and stored in the refrigerator before baking. For freezing, wrap tightly in plastic and foil.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg
Keywords: BBQ, Mac and Cheese, Comfort Food, Chicken, Pasta