BBQ Chicken Mac and Cheese
BBQ chicken mac and cheese combines creamy cheese with smoky barbecue chicken, making it a delightful dish perfect for gatherings and cozy dinners.
Ingredients
Pasta and Chicken
- 8 ounces elbow macaroni Cook according to package instructions
- 2 cups cooked and shredded chicken Use leftover or rotisserie chicken for convenience
Cheese Sauce Ingredients
- 2 cups shredded cheddar cheese Can substitute with different cheeses
- 1 cup shredded mozzarella cheese Adds creaminess
- 2 cups milk Warm milk will help it combine better
- 1/2 cup butter For the roux
- 1/2 cup all-purpose flour For thickening the sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Toppings
- 1/2 cup breadcrumbs Optional for a crunchy topping
- to taste Fresh parsley For garnish
Sauce
- 1 cup barbecue sauce Quality barbecue sauce greatly influences flavor
Instructions
Preparation
- Cook the macaroni according to the package instructions. Once done, drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk to form a roux. Cook for about a minute until bubbly and slightly golden.
- Slowly pour in the milk while whisking to avoid lumps. Continue whisking until the mixture thickens, about five minutes.
- Add garlic powder, onion powder, salt, and black pepper to the sauce.
- Gradually stir in the cheddar and mozzarella cheeses until melted and smooth.
- Mix in the cooked macaroni, shredded chicken, and barbecue sauce until well combined.
Baking
- If using breadcrumbs, sprinkle them on top of the mac and cheese mixture in a baking dish.
- Bake in a preheated oven at 350°F for about 20 minutes, or until the top is golden and bubbling.
- Remove from the oven and let it cool slightly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, do not overcook the pasta. Consider using a mix of different cheeses for more flavor. Store leftovers in an airtight container for 3-4 days in the fridge. Can be frozen for up to 3 months.