BBQ Chicken Mac and Cheese (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
450g cooked chicken breast, shredded
02 -
225g elbow macaroni or preferred short pasta, uncooked
03 -
30ml olive oil
04 -
200g shredded cheddar cheese
05 -
115g shredded mozzarella cheese
06 -
240ml low-fat milk
07 -
120ml BBQ sauce
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
0.5 teaspoon smoked paprika
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garnish - Optional
13 -
Chopped fresh parsley
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the manufacturer's instructions until al dente. Drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add the shredded chicken and sauté for 2–3 minutes until heated through.
03 -
Stir in BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until the chicken is thoroughly coated and well heated. Remove from heat and keep warm.
04 -
In a separate saucepan, gently heat the milk over medium heat. Add the cheddar and mozzarella cheeses, stirring continuously until both are fully melted and the mixture is smooth and creamy.
05 -
Add the drained macaroni to the cheese sauce and stir to coat evenly.
06 -
Fold the BBQ chicken mixture into the cheesy pasta, mixing until ingredients are fully combined and heated through. Adjust seasoning as desired.
07 -
Serve immediately while hot. Garnish with chopped fresh parsley if desired.
# Helpful Notes:
01 -
Using pre-cooked or rotisserie chicken expedites preparation.
02 -
For deeper flavor, add crispy bacon or sautéed onions to the mix.
03 -
Leftovers can be refrigerated in an airtight container for up to 3 days.