Ingredients
Scale
- 2 cups cooked macaroni or pasta of choice
- 1 lb shredded cooked BBQ chicken
- 2 cups shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: chopped green onions and fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta until al dente, drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking constantly until smooth and thickened.
- Stir in cheeses, smoked paprika, garlic powder, salt, and pepper until melted and creamy.
- Add cooked pasta and shredded BBQ chicken, mix well.
- Transfer mixture to a baking dish, top with extra cheese if desired.
- Bake for 20-25 minutes until bubbly and golden on top.
- Garnish with chopped green onions and parsley before serving.
Notes
- You can substitute shredded rotisserie chicken for BBQ chicken for convenience.
- Adjust spice levels with more paprika or hot sauce if preferred.
- If you like a crispy top, broil for an additional 2-3 minutes post-baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking and stovetop cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg