Description
A comforting dish combining the smoky sweetness of BBQ chicken and creamy mac and cheese, perfect for family gatherings.
Ingredients
Scale
- 1 lb (450g) cooked and shredded chicken breast
- 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 low-fat milk
- 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 boil. Cook the pasta according to package instructions. Drain and set aside.
- Heat the olive oil: In a large skillet over medium heat, add the olive oil. Once hot, add the shredded chicken and cook for 2-3 minutes to warm through.
- Add seasonings: Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken in the sauce.
- Make the cheese sauce: In a separate saucepan, heat the milk over medium heat. Gradually stir in the cheddar and mozzarella cheese, continuing to stir until the cheese is melted and the sauce is smooth.
- Combine everything: Add the cooked pasta to the cheese sauce, stirring to combine. Then, fold in the BBQ chicken mixture and continue stirring until everything is well mixed.
- Taste and adjust seasoning: Before serving, taste the dish and adjust seasoning with salt and pepper if needed.
- Garnish and serve: Serve hot, garnished with fresh parsley if desired.
Notes
Use a rotisserie chicken to save time. You can double the recipe easily. For a low-carb option, use cauliflower instead of pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg