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–+ servings

BBQ Chicken Mac and Cheese

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A creamy, cheesy delight that combines the flavors of mac and cheese with smoky BBQ chicken, perfect for casual dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded
  • 1 tablespoon olive oil
  • 8 oz elbow macaroni or pasta of your choice
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup milk (low-fat preferred)
  • ½ cup BBQ sauce your favorite brand
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • to taste Salt and pepper
  • as needed Fresh parsley, chopped optional, for garnish

Method
 

Cooking Process
  1. Cook the Pasta: Start by boiling the pasta according to the package instructions. Once cooked, drain and set it aside.
  2. Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the shredded chicken and warm it through for about 2-3 minutes.
  3. Mix in Flavors: Stir in your BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Combine well to ensure the chicken is evenly coated in flavor.
  4. Make the Cheese Sauce: In a separate saucepan, heat the milk over medium heat. Gradually stir in the cheddar and mozzarella cheese while stirring continuously until melted and creamy.
  5. Combine: Add your cooked pasta into the cheese sauce and stir until well combined. Then, fold in the BBQ chicken mixture, blending everything thoroughly.
  6. Taste and Adjust: Give it a taste and adjust seasoning with more salt and pepper if needed.
  7. Serve: Dish out while hot and garnish with fresh parsley, if desired.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 45gFat: 25gSaturated Fat: 10gSodium: 750mgFiber: 3gSugar: 5g

Notes

You can prepare the chicken and cheese sauce ahead of time to save precious minutes. For a creamier sauce, consider using half-and-half instead of milk. For an extra cheesy crust, transfer to a baking dish, top with more cheese, and bake until golden and bubbly.
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