Ingredients
Scale
- 12 oz (340g) elbow macaroni or pasta of choice
- 2 cups cooked BBQ chicken, shredded
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup smoky BBQ sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: chopped green onions, crispy bacon bits
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add milk, whisking continuously until the sauce thickens slightly.
- Reduce heat to low. Add cheddar, Monterey Jack, Parmesan, smoky BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Stir until the cheeses are melted and sauce is smooth.
- Add shredded BBQ chicken and cooked pasta to the sauce. Mix thoroughly to coat evenly.
- For a baked version, preheat oven to 375°F (190°C). Transfer the mixture to a greased baking dish. Top with additional cheese or breadcrumbs if desired. Bake for 15-20 minutes until bubbly and golden.
Notes
- For extra smoky flavor, you can add a pinch more smoked paprika or BBQ sauce.
- If you prefer a creamier sauce, add a splash of milk before baking.
- This dish can be prepared in advance and baked later for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg