Ingredients
The key to this dish lies in selecting the right ingredients that build layers of flavor without overwhelming the simplicity I cherish in home cooking. I like to use high-quality shredded chicken—leftovers work beautifully here—and a good smoky BBQ sauce that’s not too sweet. For the cheese, a mix of sharp cheddar and mozzarella gives you that perfect gooey stretch with a punch of flavor. When it comes to pasta, elbow macaroni is classic, but I’ve swapped in shells or cavatappi when I wanted a little variety for my kids.
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup BBQ sauce (choose your favorite—smoky or tangy)
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley or green onions for garnish
If you want to keep it lighter, swapping whole milk for 2% works well, and if BBQ sauce isn’t your thing, a spicy chipotle sauce can add a lovely kick instead.
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Sprinkle the flour in and whisk continuously for about 1-2 minutes to create a roux, which will thicken your sauce.
- Slowly whisk in the milk, making sure the mixture is smooth. Allow it to simmer gently for about 5 minutes, stirring frequently, until the sauce thickens.
- Remove the sauce from heat and stir in the shredded cheddar and mozzarella until fully melted and creamy.
- Mix in the smoked paprika, garlic powder, salt, and pepper for that smoky, savory depth.
- Fold the cooked macaroni and shredded chicken into the cheese sauce, then stir in the BBQ sauce evenly to coat everything.
- Transfer the mixture to a buttered baking dish. If you like, sprinkle a little extra cheese on top for a golden crust.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly and golden on top.
- Garnish with fresh parsley or green onions before serving for a pop of color and freshness.
One quick tip from my kitchen to yours: keep an eye on the sauce as it thickens—it can go from perfect to too thick pretty fast. Adding a splash more milk if needed can save the day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
