BBQ Chicken Mac and Cheese (Printable Version)
# What You Need:
→ Pasta and Protein
01 -
8 oz (225g) elbow macaroni or pasta of choice
02 -
1 lb (450g) cooked chicken breast, shredded
→ Cheese Sauce
03 -
2 cups shredded cheddar cheese
04 -
1 cup shredded mozzarella cheese
05 -
1 cup low-fat milk
→ Flavorings
06 -
1 tablespoon olive oil
07 -
1/2 cup BBQ sauce
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon smoked paprika
11 -
Salt and pepper to taste
12 -
Fresh parsley, chopped (for garnish, optional)
# Steps to Follow:
01 -
Cook the pasta according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add the shredded chicken and cook for 2-3 minutes until warmed through.
03 -
Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly to coat the chicken evenly.
04 -
In a separate saucepan, heat the milk over medium heat. Add the cheddar and mozzarella cheese, stirring continuously until melted and smooth.
05 -
Add the cooked pasta to the cheese sauce and stir to combine. Fold in the BBQ chicken mixture and continue stirring until well integrated.
06 -
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
# Additional Notes:
01 -
You can use leftover cooked chicken or rotisserie chicken for a quicker preparation time.
02 -
For enhanced flavor, consider adding crispy bacon bits or sautéed onions.
03 -
This dish stores well for meal prep—keep leftovers in an airtight container for up to 3 days in the refrigerator.