BBQ Chicken Mac and Cheese (Print)
Creamy mac with smoky chicken, cheddar, and tangy BBQ sauce. Quick, hearty comfort food for any night.
# Ingredients:
→ Main Ingredients
01 -
450g cooked chicken breast, shredded
02 -
1 tablespoon olive oil
03 -
225g elbow macaroni or pasta of choice
→ Cheese Sauce
04 -
2 cups shredded cheddar cheese
05 -
1 cup shredded mozzarella cheese
06 -
1 cup low-fat milk
→ BBQ Sauce Mixture
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 black pepper, to taste
→ Finishing Touch
12 -
Fresh parsley, chopped (optional, for garnish)
# Steps:
01 -
Bring a pot of salted water to the boil, add macaroni, and cook according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add shredded chicken and sauté for 2–3 minutes until warmed through.
03 -
Add BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper to the skillet. Toss chicken to coat evenly, then remove from heat.
04 -
In a separate saucepan over medium heat, warm the milk. Add shredded cheddar and mozzarella, stirring constantly until the cheeses melt and form a smooth sauce.
05 -
Add drained macaroni to the cheese sauce, stirring until all pasta is well coated.
06 -
Fold the BBQ chicken mixture into the cheesy pasta, mixing thoroughly to ensure even distribution.
07 -
Taste and adjust salt and pepper as needed. Serve immediately, garnished with chopped fresh parsley if desired.
# Notes:
01 -
Rotisserie or leftover chicken provides a convenient shortcut and boosts flavor.
02 -
Enhance the dish with crispy bacon bits or sautéed onions for extra depth.
03 -
Store leftovers in an airtight container and refrigerate for up to three days.