Description
A creamy and flavorful mac and cheese loaded with tender BBQ chicken.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup BBQ sauce
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook macaroni according to package directions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in cheddar cheese and Monterey Jack cheese until melted and smooth.
- Stir in salt and pepper.
- Add cooked macaroni, shredded chicken, and BBQ sauce to the cheese sauce. Stir to combine.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and lightly browned.
- Garnish with green onions if desired.
Notes
- You can use rotisserie chicken for a quicker option.
- Adjust the amount of BBQ sauce to your preference.
- For a spicier mac and cheese, add a pinch of cayenne pepper.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: BBQ chicken mac and cheese, baked mac and cheese, comfort food, cheesy pasta, chicken pasta