- Ingredients
- For the chicken:
- 2 cups cooked shredded chicken rotisserie or grilled
- 1 cup BBQ sauce use your favorite brand or homemade
- For the macaroni:
- 1 lb elbow macaroni or cavatappi for extra texture
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk warm
- 1 cup heavy cream for richness
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp salt adjust to taste
- 3 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese
- ½ cup Parmesan cheese
- Optional toppings:
- ½ cup breadcrumbs mixed with 2 tbsp melted butter
- Extra drizzle of BBQ sauce
- Chopped green onions or parsley
- Instructions
- Step 1: Prepare the Chicken
- Toss the shredded chicken with BBQ sauce until fully coated.
- Set aside to allow the flavors to meld while you make the cheese sauce.
- Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook macaroni until just al dente 1–2 minutes less than package instructions.
- Drain and set aside.
- Step 3: Make the Cheese Sauce
- In a large saucepan melt butter over medium heat.
- Whisk in the flour to form a roux cooking for about 1 minute.
- Slowly pour in warm milk and cream whisking continuously until smooth.
- Season with garlic powder smoked paprika, pepper, and salt.
- Reduce heat and stir in cheddar Monterey Jack, and Parmesan until melted and creamy.
- Step 4: Combine Everything
- Add the cooked pasta to the cheese sauce stirring to coat every piece.
- Gently fold in the BBQ chicken ensuring even distribution.
- Step 5: Bake Optional for Extra Crisp
- Transfer mixture to a greased 9×13 baking dish.
- Sprinkle breadcrumbs on top for crunch.
- Bake at 375°F 190°C for 20 minutes until golden and bubbling.
- Serve hot with an extra drizzle of BBQ sauce on top for extra flavor.
