Ingredients
Scale
- 2 cups cooked, shredded BBQ chicken
- 1 lb (450g) elbow macaroni or your favorite pasta
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup BBQ sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside. Warm your shredded BBQ chicken.
- In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent.
- Sprinkle flour over the aromatics, stirring constantly to form a smooth paste. Gradually whisk in heavy cream and milk, cooking until thickened. Stir in BBQ sauce, then season with salt and pepper.
- Add shredded cheeses to the sauce, stirring until melted and smooth. Incorporate cooked pasta and shredded BBQ chicken, tossing to coat evenly.
- Transfer mixture to a greased baking dish. For a crispy top, sprinkle additional cheese or breadcrumbs if desired. Bake at 375°F (190°C) for about 20 minutes or until golden and bubbly.
Notes
- Use freshly grated cheese for better melting and flavor.
- Adjust spice levels with jalapeños or smoked paprika for extra heat.
- Serve with a side of vegetables or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 115mg