BBQ Chicken Mac Cheese (Print Format)
Rich mac and cheese blended with shredded chicken and smoky BBQ for a quick, satisfying meal.
# Ingredients:
→ Protein
01 -
2 boneless, skinless chicken breasts, seasoned with salt and pepper
→ Sauce
02 -
1 cup BBQ sauce
→ Pasta
03 -
8 oz elbow macaroni
→ Cheese
04 -
1 cup shredded sharp cheddar cheese
05 -
1 cup shredded mozzarella cheese
→ Dairy
06 -
2 cups whole milk
07 -
2 tablespoons unsalted butter
→ Thickener & Seasoning
08 -
2 tablespoons all-purpose flour
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
Salt and pepper, to taste
# Steps:
01 -
Heat a skillet with a drizzle of oil over medium heat. Cook chicken breasts for 6 to 7 minutes per side until fully cooked. Remove from heat and shred using two forks while warm.
02 -
Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente according to package instructions. Drain and set aside.
03 -
In a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk, garlic powder, and onion powder. Continue whisking until the sauce thickens, about 3 to 4 minutes.
04 -
Reduce heat to low and stir in cheddar and mozzarella cheese. Mix until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
05 -
Add the cooked pasta and shredded chicken to the cheese sauce. Pour in BBQ sauce and stir until all components are evenly coated.
06 -
Serve hot with an optional drizzle of additional BBQ sauce and a garnish of fresh herbs if desired.
# Tips:
01 -
Use rotisserie chicken for faster preparation or add jalapeños for heat. Store leftovers refrigerated for up to three days or freeze for up to three months.