Description
A creamy, cheesy dish that combines mac and cheese with the smokiness of BBQ chicken, perfect for family gatherings or cozy evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup BBQ sauce (store-bought or homemade)
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Green onions (optional, for garnish)
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
- In a skillet over medium-high heat, heat oil and season the chicken breasts with salt and pepper. Cook until golden brown on both sides and cooked through. Shred or chop the chicken.
- In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour until smooth.
- Slowly whisk in the whole milk and continue to whisk until it thickens. Stir in the shredded cheddar cheese, onion powder, garlic powder, salt, and pepper until smooth.
- Combine the drained pasta, cheese sauce, and shredded BBQ chicken in a pot, mixing until everything is well-coated.
- For a crispy topping, transfer to a greased baking dish, top with extra cheese or breadcrumbs, and bake at 350°F (175°C) for about 20 minutes.
Notes
Substitute low-sugar BBQ sauce to reduce sugar, whole grain macaroni for added fiber, or add vegetables for additional nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg