Description
Indulge in the ultimate comfort food with this delicious BBQ Chicken Mac and Cheese recipe. Creamy, cheesy macaroni is combined with tender barbecue chicken for a flavor-packed dish that will satisfy your cravings.
Ingredients
Elbow Macaroni:
8 ounces
Cooked Chicken, shredded:
2 cups
Barbecue Sauce:
½ cup
Butter:
2 tablespoons
All-Purpose Flour:
2 tablespoons
Milk:
2 cups
Sharp Cheddar Cheese, shredded:
2 cups
Mozzarella Cheese, shredded:
1 cup
Garlic Powder:
½ teaspoon
Smoked Paprika:
½ teaspoon
Salt:
¼ teaspoon
Black Pepper:
¼ teaspoon
Green Onions, chopped (optional):
¼ cup
Instructions
- Cook the macaroni: Cook the macaroni according to package directions until al dente. Drain and set aside.
- Prepare the chicken: Toss the shredded chicken with the barbecue sauce in a small bowl until well coated.
- Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and cook, stirring constantly, until slightly thickened, about 3–4 minutes. Stir in the cheddar cheese, mozzarella cheese, garlic powder, smoked paprika, salt, and pepper until the cheese is fully melted and smooth.
- Combine and serve: Add the cooked macaroni to the cheese sauce and stir to coat. Gently fold in the barbecue chicken. Transfer to a serving dish and top with green onions if desired. Serve warm.
Notes
- For a baked version, transfer the mac and cheese to a greased baking dish, sprinkle with extra cheese or breadcrumbs, and bake at 375°F for 15–20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
