BBQ Chicken Mac and Cheese (Print)
Macaroni and cheese with smoky chicken, tangy BBQ sauce, and plenty of cheddar and mozzarella.
# What You'll Need:
→ Main Ingredients
01 -
450g chicken breast, cooked and shredded
02 -
1 tablespoon olive oil
03 -
225g elbow macaroni or pasta of choice
04 -
2 cups shredded cheddar cheese
05 -
1 cup shredded mozzarella cheese
06 -
1 cup milk, low-fat preferred
07 -
1/2 cup BBQ sauce
08 -
1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
11 -
Salt, to taste
12 -
Pepper, to taste
13 -
Fresh parsley, chopped (optional for garnish)
# How to Make It:
01 -
Cook the elbow macaroni or pasta of choice according to package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add the shredded chicken and cook for 2-3 minutes to warm it through.
03 -
Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken with the sauce.
04 -
In a separate saucepan, heat the milk over medium heat. Stir in the shredded cheddar and mozzarella cheese, continuing to stir until the cheese is melted and the sauce is smooth.
05 -
Add the cooked pasta to the cheese sauce, stirring well to combine. Fold in the BBQ chicken mixture, stirring until evenly mixed.
06 -
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
# Additional Notes:
01 -
Use leftover cooked chicken or rotisserie chicken for a time-saving option.
02 -
For enhanced flavor, add a handful of crispy bacon bits or sautéed onions.
03 -
This dish can be refrigerated for up to 3 days in an airtight container.