Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups elbow macaroni or your favorite pasta
- 1 cup barbecue sauce (preferably tangy or smoky)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk or heavy cream
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the elbow macaroni in a large salted boiling water until al dente, then drain and set aside.
- If using raw chicken, cook thoroughly and shred into bite-sized pieces; toss with half the barbecue sauce.
- In a large skillet, melt butter over medium heat. Sauté chopped onion until translucent (3-4 minutes), then add minced garlic and cook for 1 minute.
- Add remaining barbecue sauce, smoked paprika, salt, and pepper; stir to combine. Lower heat, add milk or heavy cream gradually, and stir constantly to form a smooth sauce.
- In a large bowl or skillet, toss cooked pasta with shredded chicken and barbecue sauce mixture until well coated.
- Transfer the mixture to a greased baking dish. Top with shredded cheddar, Monterey Jack, and Parmesan cheeses. Add extra cheese if desired.
- Preheat oven to 375°F (190°C). Bake the assembled mac and cheese for 20-25 minutes until cheese is bubbly and golden.
- Garnish with chopped parsley. Allow to rest for a few minutes before serving hot.
Notes
- You can substitute rotisserie chicken for cooked chicken to save time.
- For a spicier version, add diced jalapenos or chopped cilantro.
- Adjust the amount of barbecue sauce to control tanginess and flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1/6 of dish)
- Calories: 580 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg