Ingredients
Scale
- 2 cups cooked and shredded BBQ chicken
- 8 oz elbow macaroni or pasta of choice
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Optional toppings: chopped green onions, crispy bacon, or extra cheese
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- If using raw chicken, season with salt, pepper, and smoked paprika, then cook until fully done and shred into bite-sized pieces. If using pre-cooked BBQ chicken, chop and set aside.
- In a large saucepan, melt the butter over medium heat. Add heavy cream, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until combined and heated through.
- Gradually add the shredded cheeses, stirring constantly until the sauce is smooth and creamy. Incorporate smoked paprika for smoky flavor.
- Add the cooked pasta and shredded chicken to the cheese sauce. Mix thoroughly to coat.
- Transfer the mixture to a baking dish, top with additional cheese if desired, and bake at 375°F (190°C) for about 15 minutes until bubbly and golden on top.
Notes
- For extra smoky flavor, add a dash of liquid smoke or additional smoked paprika.
- Make ahead by preparing the dish and refrigerating until ready to bake; add extra baking time if chilled.
- Serve with fresh green salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 640 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg