Ingredients
Scale
- 2 cups cooked and shredded BBQ chicken
- 12 oz elbow macaroni or pasta of choice
- 2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup smoky and zesty BBQ sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- If not already cooked, prepare and shred the chicken. For extra flavor, use rotisserie or slow-cooked chicken with BBQ sauce.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent. Stir in smoked paprika, salt, and pepper. <li id="instruction-step-4" Reduce heat to low, add milk, heavy cream, and BBQ sauce. Stir and simmer for 2-3 minutes.
- Add cooked pasta and shredded chicken to the sauce. Stir in cheeses, reserving some cheddar for topping. Mix until cheeses are melted and dish is creamy.
- Preheat oven to 375°F (190°C). Transfer mixture to a greased baking dish. Sprinkle remaining cheddar on top.
- Bake for 20-25 minutes until bubbly and golden. Garnish with chopped parsley before serving.
Notes
- Use high-quality cheeses for better flavor and meltability.
- Adjust BBQ sauce to taste for different smoky and zesty levels.
- Pre-shredded chicken speeds up assembly.
- For a crispy topping, broil for an additional 2-3 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 cup
- Calories: 580 Kcal
- Sugar: 7g
- Sodium: 910mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg