Name: Smoky Southern Mac & Cheese with Tangy BBQ Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 1 lb (450g) macaroni or pasta of choice; 2 cups cooked shredded chicken (preferably BBQ seasoned); 1 cup smoky BBQ sauce; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 1 cup heavy cream or whole milk; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh chopped parsley for garnish (optional)

Ingredients

Scale

1 lb (450g) macaroni or pasta of choice
2 cups cooked shredded chicken (preferably BBQ seasoned)
1 cup smoky BBQ sauce
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup heavy cream or whole milk
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh chopped parsley for garnish (optional)

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Instructions

Cook pasta according to package instructions until al dente. Drain and set aside. Toss shredded chicken with BBQ sauce if not already cooked.
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant and translucent, about 3-4 minutes.
Sprinkle flour over sautéed onions and garlic, stir to combine, and cook for 1 minute. Gradually whisk in heavy cream or milk, stirring constantly until thickened, about 3-5 minutes.
Add shredded cheeses; stir until melted and smooth. Mix in smoked paprika, salt, and pepper.
Add cooked pasta and BBQ chicken, mixing well to coat evenly with the cheese sauce.
If baking, transfer to a greased dish, sprinkle additional cheese or breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Serve hot garnished with chopped parsley if desired.

Notes

For gluten-free, substitute pasta with gluten-free options like chickpea or rice pasta.
Adjust smoked paprika and BBQ sauce level based on flavor preference.
For vegan, use plant-based cheese, chicken substitutes, and dairy-free milk.
Leftover mac and cheese can be stored airtight in the refrigerator for up to 3 days. Reheat with a splash of milk for creaminess.

Author: Emma Bloomfield
Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Course
Method: Stovetop and oven
Cuisine: Southern American
Diet: Contains Dairy and Meat

Nutrition

Serving Size: 1 cup
Calories: 520 kcal Kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 100 mg