Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded cooked BBQ chicken
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour to create a roux; cook for 1 minute.
- Gradually whisk in milk, and cook until sauce thickens, about 3-5 minutes.
- Stir in cheddar and Parmesan cheeses until melted and smooth.
- Add smoked paprika, salt, and pepper. Mix in the shredded BBQ chicken.
- Combine cooked pasta with the sauce, stirring to coat evenly.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute the BBQ chicken with rotisserie chicken for quick preparation.
- For extra flavor, add a dash of hot sauce or BBQ sauce into the cheese sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg