Description
Indulge in the ultimate comfort food with this creamy and flavorful BBQ Chicken Mac and Cheese recipe. Perfectly cooked elbow macaroni smothered in a rich cheese sauce, mixed with shredded BBQ chicken, and finished with a drizzle of BBQ sauce – a crowd-pleaser for any occasion!
Ingredients
Scale
For the Mac and Cheese:
- 1 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh parsley for garnish
For the BBQ Chicken:
- 2 cups cooked shredded BBQ chicken
- ½ cup BBQ sauce
Instructions
- Cook the Macaroni: Cook elbow macaroni according to package directions; drain and set aside.
- Prepare Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk and heavy cream, cooking until slightly thickened. Stir in spices and add cheeses, stirring until melted and smooth.
- Combine Ingredients: Mix the cooked pasta with the cheese sauce. Fold in shredded BBQ chicken and BBQ sauce, creating swirls.
- Serve: Transfer to a serving dish, garnish with parsley, and enjoy!
Notes
- For a baked version, pour mac and cheese into a greased baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 20 minutes.
- Use leftover rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 115 mg
