Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup BBQ sauce (your favorite brand or homemade)
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Substitution tip: You can swap the chicken breast for rotisserie chicken for a quicker version or use a mix of cheeses for a more complex flavor profile. My abuela always encouraged creativity in the kitchen, so feel free to experiment!
Instructions
- Preheat your oven to 375°F.
- Season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side or until cooked through. Brush with BBQ sauce during the last few minutes of cooking. Remove from heat, let rest, then shred into bite-sized pieces.
- While the chicken cooks, bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7-8 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for about 1 minute until golden.
- Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 3-4 minutes.
- Stir in the cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked macaroni and shredded chicken to the cheese sauce, stirring until well combined.
- Pour the mixture into a baking dish and top with a drizzle of BBQ sauce and additional cheese if desired.
- Bake in the oven for 15-20 minutes until bubbly and golden. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International