Description
Indulge in irresistible BBQ Chicken Mac and Cheese a comfort food delight that combines smoky flavor and creamy goodness in every bite
8 ounces of elbow macaroni or your choice of pasta2 cups of cooked, shredded chicken1 cup of BBQ sauce4 tablespoons of unsalted butter1/4 cup of all-purpose flour2 cups of whole milk2 cups of shredded sharp cheddar cheese1 cup of shredded mozzarella cheese1 teaspoon of Dijon mustard (optional)1/2 teaspoon of garlic powder1/2 teaspoon of onion powderSalt and pepper to taste1/2 cup of panko breadcrumbs2 tablespoons of melted butter1/4 cup of grated Parmesan cheese (optional)
In a large pot of boiling salted water, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.In a mixing bowl, combine the shredded chicken with the BBQ sauce. Mix well until the chicken is evenly coated.In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a roux, cooking for about 1–2 minutes until bubbly.Gradually add the milk while whisking continuously to prevent lumps. Keep whisking until thickened, about 5–7 minutes.Reduce heat to low and stir in the cheddar and mozzarella cheese until melted. Add Dijon mustard, garlic powder, onion powder, salt, and pepper.Add the cooked pasta and BBQ chicken into the cheese sauce, stirring until evenly coated.Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish.Combine panko breadcrumbs and melted butter, then sprinkle on top of the mac and cheese.Bake for about 25–30 minutes, until golden brown and crispy. Let cool for a few minutes before serving. - Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 4g
- Fat: 25g
- Saturated Fat: 25g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
