- 2 cups shredded cooked chicken (store-bought rotisserie works well)
- 1 cup BBQ sauce (use your favorite brand or homemade for extra flair)
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional, for extra smoky flavor)
- Chopped parsley for garnish (optional)
- Start by cooking the macaroni according to the package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until golden and bubbly.
- Gradually add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens slightly, around 5 minutes.
- Reduce the heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth. Season with salt, pepper, and smoked paprika if using.
- Fold in the cooked macaroni until well coated with the cheese sauce.
- In a separate bowl, mix the shredded chicken with the BBQ sauce.
- Layer the mac and cheese in a serving dish and top with the BBQ chicken mixture. For a beautiful finish, sprinkle some chopped parsley on top.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International