Description

A hearty and comforting dish that combines creamy mac and cheese with tender BBQ chicken, creating the perfect balance of smoky, cheesy, and savory flavors.

Ingredients

2 cups elbow macaroni
2 cups shredded cooked chicken
1 cup BBQ sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)

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Instructions

Cook macaroni according to package directions. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually add milk, whisking constantly until smooth and thickened.
Stir in cheddar cheese and mozzarella until melted and smooth.
Season with salt, pepper, and smoked paprika if using.
In a large bowl, mix shredded chicken with BBQ sauce until well coated.
Add cooked macaroni and cheese sauce to the chicken mixture. Stir to combine evenly.
Transfer to a baking dish (optional) and bake at 350°F (175°C) for 15-20 minutes for a baked version.
Serve hot, garnished with extra cheese or green onions if desired.

Notes

Use rotisserie chicken for convenience.
Add a pinch of cayenne pepper for extra heat.
Top with breadcrumbs before baking for a crunchy texture.