Description
Creamy, cheesy macaroni and cheese topped with tender BBQ chicken, creating a comforting dish with the perfect balance of smoky, savory, and cheesy flavors.
Ingredients
- 12 oz elbow macaroni
- 2 cups cooked chicken breast, shredded
- 1 cup BBQ sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 3 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, combine shredded chicken with BBQ sauce and heat until warmed through. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cook until sauce thickens, about 5 minutes.
- Stir in cheddar, mozzarella, garlic powder, onion powder, salt, and pepper until cheese is melted and sauce is smooth.
- Combine pasta with cheese sauce and spread evenly in the prepared baking dish.
- Top with BBQ chicken mixture and gently swirl it into the mac and cheese.
- Sprinkle breadcrumbs on top if desired.
- Bake for 20–25 minutes, until hot and bubbly.
- Garnish with parsley and serve warm.
Notes
- Use smoked gouda for an extra smoky flavor.
- Rotisserie chicken works great for this recipe.
- Pairs perfectly with coleslaw or cornbread.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: American