BBQ Chicken Mac and Cheese (Print Version)
Smoky BBQ chicken meets creamy, cheesy pasta for a comforting dish full of bold, satisfying flavor.
# Ingredients:
→ Protein
01 -
1 pound chicken breast, cooked and shredded
02 -
1 tablespoon olive oil
→ Pasta
03 -
8 ounces elbow macaroni or pasta of choice
→ Cheese
04 -
2 cups shredded cheddar cheese
05 -
1 cup shredded mozzarella cheese
→ Sauce and Seasoning
06 -
1 cup low-fat milk
07 -
1/2 cup barbecue sauce
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)
# Steps:
01 -
Boil elbow macaroni in a large pot of salted water according to package directions until al dente. Drain thoroughly and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add shredded chicken and cook for 2 to 3 minutes, stirring gently until fully warmed.
03 -
Reduce heat to low. Stir in barbecue sauce, garlic powder, onion powder, smoked paprika, salt, and pepper, ensuring all chicken is evenly coated.
04 -
In a separate medium saucepan, heat milk over medium heat until steaming but not boiling. Gradually add shredded cheddar and mozzarella cheese, stirring constantly until completely melted and smooth.
05 -
Add the drained macaroni into the cheese sauce, stirring until each piece is fully coated.
06 -
Fold the barbecue chicken mixture into the macaroni and cheese, mixing until ingredients are well combined.
07 -
Taste and adjust salt and pepper as desired. Serve immediately, garnished with chopped fresh parsley if using.
# Notes:
01 -
For deeper flavor, allow the chicken to marinate briefly in barbecue sauce before adding to the pasta.