Description
A delightful twist on classic mac and cheese, featuring tender shredded chicken and smoky BBQ sauce for a comforting meal.
Ingredients
Scale
- 1 lb (450g) chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 8 oz (225g) elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk (low-fat preferred)
- ½ cup BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 7-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and stir in the shredded chicken, cooking for 2-3 minutes until warmed through.
- Add BBQ sauce, garlic powder, onion powder, smoked paprika, and salt and pepper to the skillet. Stir to coat the chicken and let it simmer for an additional minute.
- In another saucepan, gently heat the milk and whisk in the shredded cheddar and mozzarella until it forms a smooth cheese sauce.
- Add the drained pasta to the cheese sauce, folding gently. Then mix in the BBQ chicken mixture until everything is well combined.
- Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh parsley.
Notes
Make-ahead solutions abound: prepare in advance and refrigerate, or freeze before baking for later. For a crispy topping, sprinkle breadcrumbs or additional cheese and bake at 375°F (190°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg