Ingredients
Scale
- 2 cups cooked shredded BBQ chicken
- 1 lb (450 g) elbow macaroni or preferred pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 cups BBQ sauce
- 1 cup whole milk or heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about one minute to make a roux. Gradually whisk in the milk or heavy cream until the sauce thickens.
- Remove from heat and stir in cheddar, Monterey Jack, and Parmesan cheese until smooth and melted.
- Add the shredded BBQ chicken and BBQ sauce to the cheese sauce. Mix well, then season with smoked paprika, salt, and pepper to taste.
- Combine the cooked pasta with the sauce mixture, ensuring all pasta is coated evenly.
- Optional: Transfer to a baking dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
- Garnish with fresh parsley before serving hot.
Notes
- For extra smoky flavor, add an extra teaspoon of smoked paprika or a splash of liquid smoke.
- Use leftover grilled or roasted chicken for convenience.
- This dish can be assembled ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking (optional)
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg