BBQ Chicken Mac and Cheese (Printable Version)
# What You'll Need:
→ Pasta
01 -
8 ounces elbow macaroni or preferred pasta, uncooked
→ Chicken
02 -
1 pound cooked chicken breast, shredded
→ Cheeses and Dairy
03 -
2 cups cheddar cheese, shredded
04 -
1 cup mozzarella cheese, shredded
05 -
1 cup low-fat milk
→ Sauce and Oils
06 -
1/2 cup BBQ sauce
07 -
1 tablespoon olive oil
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon smoked paprika
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garnish
13 -
Fresh parsley, chopped (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package instructions. Drain thoroughly and set aside.
02 -
Add olive oil to a large skillet over medium heat. Add the shredded chicken and sauté for 2 to 3 minutes until heated through.
03 -
Stir in BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix to thoroughly coat chicken with seasoning and sauce. Remove from heat and keep warm.
04 -
In a separate saucepan, heat the milk over medium heat. Gradually add shredded cheddar and mozzarella, stirring constantly until the cheese is fully melted and the sauce is smooth.
05 -
Add the drained pasta into the cheese sauce and toss gently to combine, ensuring all noodles are coated.
06 -
Fold the BBQ chicken mixture into the pasta and cheese sauce. Stir until contents are evenly distributed and heated through.
07 -
Taste and adjust salt or pepper as desired. Serve immediately, garnished with freshly chopped parsley if preferred.
# Additional Tips:
01 -
Leftover or rotisserie chicken may be used for convenience.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
For enhanced flavor, consider topping with crispy bacon bits or sautéed onions.