BBQ Chicken Mac and Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g chicken breast, cooked and shredded
02 -
225 g elbow macaroni or pasta of choice
03 -
2 cups shredded cheddar cheese
04 -
1 cup shredded mozzarella cheese
05 -
1 cup low-fat milk
06 -
1/2 cup BBQ sauce
→ Seasonings and Garnish
07 -
1 tablespoon olive oil
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1/2 teaspoon smoked paprika
11 -
Salt and pepper, to taste
12 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, following package directions. Drain well and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add cooked, shredded chicken and sauté for 2 to 3 minutes until warmed through.
03 -
Stir BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper into the chicken. Mix thoroughly to ensure the chicken is evenly coated.
04 -
In a separate saucepan over medium heat, heat the milk until steaming. Gradually add the cheddar and mozzarella cheese, stirring constantly until fully melted and smooth.
05 -
Add the cooked pasta to the cheese sauce. Stir until the pasta is evenly coated.
06 -
Fold the BBQ chicken mixture into the cheesy pasta and stir until uniformly combined and heated through.
07 -
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with chopped fresh parsley if desired.
# Notes:
01 -
Use freshly shredded cheese for the smoothest sauce consistency.
02 -
For extra smoky flavour, opt for smoked cheddar or add a pinch more smoked paprika.