Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup BBQ sauce (your favorite brand)
- 2 cups cooked chicken, shredded
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Feel free to get creative with your cheese selection, or use a pre-cooked rotisserie chicken to save time. The beauty of this dish lies in its adaptability, allowing you to make it your own with whatever you have on hand.
Instructions
- Preheat your oven to 350°F. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, until bubbly and golden.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5 minutes.
- Reduce heat to low and add the cheddar and mozzarella cheeses. Stir until the cheese is completely melted and smooth.
- Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Season with salt, pepper, and smoked paprika.
- In a separate bowl, combine the shredded chicken with the BBQ sauce until well coated.
- Transfer the mac and cheese to a greased baking dish. Spoon the BBQ chicken over the top, gently mixing to incorporate some of the chicken into the pasta.
- Bake in the preheated oven for 20 minutes, or until bubbly and golden brown on top.
- Garnish with fresh parsley, if desired, and serve hot.
As you cook, remember what my abuela always said: “Follow your senses.” Taste as you go and adjust the seasoning to your liking. A little extra cheese never hurt anyone!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International