BBQ Chicken Mac and Cheese (Print-Friendly Version)
Creamy mac and cheese combines smoky BBQ chicken, cheddar, and mozzarella for a satisfying one-pan meal.
# What You’ll Need to Make This:
→ Protein
01 -
450 g cooked chicken breast, shredded
→ Pasta
02 -
225 g elbow macaroni or preferred short pasta
→ Cheese
03 -
200 g shredded cheddar cheese
04 -
100 g shredded mozzarella cheese
→ Sauce and Dairy
05 -
240 ml low-fat milk
06 -
120 ml BBQ sauce
07 -
1 tablespoon olive oil
→ Seasoning
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
0.5 teaspoon smoked paprika
11 -
Salt and freshly ground pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped (optional)
# How to Prepare:
01 -
Boil the macaroni in a large pot of salted water according to package directions until al dente. Drain thoroughly and set aside.
02 -
In a large skillet over medium heat, heat olive oil. Add shredded chicken and cook for 2 to 3 minutes, stirring, until heated through.
03 -
Add BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper to the chicken. Mix until chicken is evenly coated and heated. Remove from heat.
04 -
In a separate saucepan over medium heat, heat the milk until just steaming. Gradually add cheddar and mozzarella, stirring constantly until melted and smooth.
05 -
Add cooked macaroni to the cheese sauce and stir gently to fully coat the pasta.
06 -
Fold the BBQ chicken mixture into the pasta and cheese sauce. Stir well until all components are distributed evenly and heated through.
07 -
Taste and adjust seasoning with additional salt or pepper if desired. Serve hot, garnished with chopped fresh parsley if using.
# Extra Tips:
01 -
Leftover or rotisserie chicken offers a convenient time-saver.
02 -
For added depth, stir in crispy bacon bits or sautéed onions before serving.
03 -
This dish stores well in an airtight container in the refrigerator for up to three days.