Description
A comforting and savory dish that combines BBQ chicken with creamy macaroni and cheese, perfect for family gatherings or cozy dinners.
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: Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to package instructions until al dente. Drain and set aside.
- Sauté the chicken: In a large skillet, heat the olive oil over medium heat. Add the shredded chicken and sauté for 2-3 minutes, just until heated through.
- Add the BBQ sauce: Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly in the tantalizing sauce. Remove from heat and set aside.
- Prepare the cheese sauce: In a separate saucepan, gently heat the milk over medium-low heat. Gradually stir in the cheddar and mozzarella cheese, blending continuously until the cheeses melt completely and create a smooth, creamy sauce.
- Combine all components: Add the cooked pasta to the cheese sauce, stirring to combine. Then, fold in the BBQ chicken mixture, ensuring every piece of pasta is enveloped in that cheesy, BBQ goodness.
- Serve hot: Dish out your mac and cheese into warm bowls, garnishing with fresh parsley for a pop of freshness and color.
Notes
For extra flavor, marinate chicken in BBQ sauce for a few hours before cooking. Store leftovers in an airtight container for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg