BBQ Chicken Mac and Cheese (Printable Version)

Creamy cheddar mac with smoky BBQ chicken offers a flavorful blend of comfort and protein.

# Ingredients Required:

→ 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)

# Guide to Cooking:

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.

# Extra Suggestions:

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.

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