Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large bowl, combine the shredded chicken, BBQ sauce, garlic powder, onion powder, and mix well.
- In another bowl, mix the cream cheese, milk, and half of the cheddar and mozzarella cheese until smooth.
- Add the cooked macaroni to the chicken mixture and stir until evenly coated.
- Combine the pasta mixture with the cheese mixture, stirring until well incorporated.
- Transfer the mixture to a greased baking dish and top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.
Notes
- For a spicier kick, add jalapeños to the chicken mixture.
- Substitute BBQ chicken with pulled pork or brisket for a different flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg