BBQ Chicken Mac and Cheese

A comforting and tangy twist on traditional mac and cheese with BBQ chicken and gooey cheese, perfect for weeknight dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Notes

Ingredients

Pasta and Base Ingredients

8 ounces elbow macaroni or small shells Use whatever pasta you have on hand.
2 cups cooked rotisserie chicken, shredded Can use leftover grilled or roasted chicken.
1 cup BBQ sauce Use your favorite BBQ sauce, preferably sweet and smoky.

Cheese Sauce Ingredients

2 tablespoons butter For the cheese sauce.
2 tablespoons flour Helps thicken the cheese sauce.
2 cups milk Provides creaminess to the sauce.
2 cups sharp cheddar cheese, shredded Key cheese for flavor and melting.
Salt and pepper to taste Salt and pepper Season according to preference.

Method

Preparation

Cook elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
In a large pan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
Slowly pour in milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens slightly.
Once the sauce is ready, add shredded cheddar cheese and stir until melted and smooth.
Stir in shredded chicken and BBQ sauce until well combined.
Mix the cooked pasta with the cheese sauce. Taste and adjust seasoning with salt and pepper as needed.
Transfer to a greased casserole dish, top with additional cheese if desired, and bake in a preheated oven at 375°F for 15-20 minutes until bubbly and golden.

Serving

Allow to cool for a few minutes before serving. Enjoy with a side salad or steamed veggies!

Notes

Feel free to customize with additional ingredients like green onions, bacon, or various vegetables. Leftovers can be frozen, though the texture of the sauce may change slightly upon thawing.