Ingredients
To create this delectable dish, you’ll need the following ingredients:
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cooked BBQ chicken, shredded
- 1/2 cup BBQ sauce (choose your favorite or homemade)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
If you’re looking for substitutions, you can use whole wheat pasta for a healthier twist or swap the cheddar for gouda if you’re feeling adventurous. The beauty of home cooking is making it your own, just like I learned from my grandmother.
Instructions
Follow these simple steps to bring this creamy delight to life:
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the macaroni according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5 minutes.
- Reduce the heat to low and stir in the cheddar and mozzarella until melted and smooth. Add the smoked paprika, and season with salt and pepper to taste. This step always reminds me of stirring pots of sopa de fideo with my abuela, learning the art of patience in cooking.
- Fold in the cooked macaroni, BBQ chicken, and BBQ sauce, ensuring everything is well coated.
- Transfer the mixture to a greased 9×13-inch baking dish and bake for 15-20 minutes, until the top is bubbly and golden.
- Garnish with chopped parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International