Ingredients
Scale
- 2 cups cooked and shredded chicken (preferably grilled or roasted) for extra flavor
- 8 oz elbow macaroni or pasta of choice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup smoky BBQ sauce
- 1/2 cup heavy cream or whole milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped scallions, crispy bacon, extra cheese
Instructions
- Start by cooking your pasta in boiling salted water until al dente. Drain and set aside. If using leftover chicken, shred it into bite-sized pieces. Prepare your cheese sauce by heating the heavy cream in a saucepan.
- In the same saucepan, melt the butter over medium heat. Add garlic powder, smoked paprika, salt, and pepper. Once fragrant, pour in the heavy cream and bring to a gentle simmer. Stir in the shredded cheeses gradually until smooth and creamy.
- Add the cooked shredded chicken and BBQ sauce into the cheese sauce, stirring well to combine. Then add the cooked pasta and mix thoroughly until evenly coated. Transfer everything into a baking dish if you wish to bake it for a crispy top.
- Preheat your oven to 375°F (190°C). Top the mac and cheese with extra cheese or toppings like chopped scallions. Bake for 15-20 minutes until bubbly and golden on top. Want to add some crunch? Try topping with crushed chips or bacon!
Notes
- For extra flavor, marinate the chicken in BBQ sauce before shredding.
- You can prepare the cheese sauce ahead of time and reheat when ready to serve.
- Mix in cooked bacon or jalapeños for added zest and spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg