Description
A comforting blend of creamy mac and cheese with smoky BBQ chicken, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups cooked chicken, shredded or diced
- 1 cup BBQ sauce
- 2 cups cheddar cheese, shredded
- 4 oz cream cheese
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente (about 8-10 minutes).
- Prepare the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour continuously to form a roux, cooking until slightly golden (2-3 minutes).
- Whisk in the milk gradually until the mixture is smooth and starts to thicken.
- Stir in the cream cheese and cheddar cheese until melted and creamy.
- Season with garlic powder, onion powder, salt, and pepper. Adjust flavors as needed.
- Combine the cooked macaroni and shredded chicken into the cheese sauce, folding gently until well coated.
- Bake (optional): Preheat your oven to 350°F (175°C), transfer the mac and cheese to a greased baking dish, sprinkle with additional cheese, and bake for 15 minutes until bubbling and golden.
Notes
For a crispy topping, bake after mixing in the cheese sauce. Leftovers reheat beautifully with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: BBQ chicken, mac and cheese, comfort food, pasta