Description
BBQ Chicken Mac and Cheese brings creamy pasta, smoky chicken, and tangy BBQ sauce together. A hearty, comforting dish for any night, full of flavor.
Ingredients
Scale
- Main Players:
- 1 lb elbow macaroni
- 3 cups cooked chicken, shredded or diced
- 1 cup your favorite smoky BBQ sauce
- Creamy Sauce Essentials:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- Flavor Boosters:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Finishing Touches:
- 2 green onions, thinly sliced (for garnish)
- Extra BBQ sauce, for drizzling (optional)
Instructions
- Prep Your Pasta and Chicken:: Alright, first things first! Get a big pot of water boiling for your macaroni. Don’t forget to salt that water generously – I always forget and then kick myself later. Cook the pasta according to package directions until it’s al dente. While that’s bubbling, make sure your cooked chicken is shredded or diced, ready to go. I usually pull out my trusty stand mixer for shredding chicken; it’s a lifesaver! Drain the pasta and set it aside, maybe toss it with a tiny bit of olive oil to keep it from sticking, because nobody wants a giant pasta clump.
- Start the Roux, the Heart of the Sauce:: Now for the good stuff! In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it’s all bubbly and happy, sprinkle in the flour. Whisk, whisk, whisk! You’re making a roux here, and it’s super important for a smooth sauce. Cook it for about 1-2 minutes, stirring constantly, until it smells a little nutty and turns a light golden color. This is where I almost always burn it if I’m distracted, so stay focused! This step is crucial for the creamy texture of your BBQ Chicken Mac and Cheese.
- Whisk in the Milk and Seasonings:: Alright, slowly, and I mean slowly, pour in the whole milk while you keep whisking. If you dump it all in at once, you’ll get lumps, and nobody wants lumpy cheese sauce, honestly. Keep whisking until the mixture is smooth and starts to thicken, which usually takes about 5-7 minutes. Then, stir in your onion powder, garlic powder, smoked paprika, salt, and pepper. Oh, the smell at this point! It starts to get really inviting. The sauce for your BBQ Chicken Mac and Cheese is taking shape!
- Add the Cheeses:: Reduce the heat to low, then gradually add your grated cheddar and Monterey Jack cheeses, a handful at a time. Keep stirring gently until each batch is fully melted and incorporated before adding more. Don’t rush this part; patience is key for a silky smooth sauce. If you crank the heat too high, the cheese can get oily and separate, and that’s a real bummer. Taste it! Does it need more salt? More pepper? This is your BBQ Chicken Mac and Cheese, make it sing!
- Combine with Chicken and BBQ Sauce:: Once your cheese sauce is gloriously smooth and creamy, it’s time for the stars of the show! Stir in your shredded cooked chicken and about half of your favorite BBQ sauce. Mix it all together until the chicken is well coated and everything is mingling happily. I sometimes add a little extra BBQ sauce here if I’m feeling extra smoky. This is where the BBQ Chicken Mac and Cheese really starts to smell incredible; the tangy sauce blending with the rich cheese.
- Bring It All Together and Serve:: Finally, add your cooked macaroni to the pot. Gently fold everything together until every single noodle is coated in that luscious, cheesy, BBQ chicken sauce. You want it all mixed up, a harmonious blend of flavors and textures. Give it one last taste test – maybe it needs a tiny bit more salt or a dash more BBQ sauce? Serve it up hot, garnished with some fresh green onions, and maybe a little extra drizzle of BBQ sauce on top. Honestly, it’s so good, you might just forget all about the kitchen chaos you created.