Ingredients
Scale
- 1 pound elbow macaroni or medium shells
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar and Monterey Jack cheese blend
- 2 cups cooked and shredded chicken breast
- 1 cup barbecue sauce (plus 1/4 cup for drizzling)
- 1 teaspoon smoked paprika
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta thoroughly. Set the cooked macaroni aside.
- Step 2: Prepare the cheese sauce. In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Slowly whisk in the whole milk until the mixture is smooth, then simmer for 5–7 minutes until the sauce begins to thicken.
- Step 3: Reduce the heat to low. Stir in the shredded cheese blend and smoked paprika until the sauce is completely smooth and creamy. Season the sauce generously with salt and black pepper to taste. Remove the pot from the heat.
- Step 4: Combine the components. Gently fold the cooked macaroni, the 2 cups of shredded chicken, and 1 cup of barbecue sauce into the cheese sauce until all ingredients are evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water.
- Step 5: Bake and finish. Pour the mixture into a lightly greased 9×13 inch baking dish. Drizzle the remaining 1/4 cup of barbecue sauce over the top. Bake at 375°F (190°C) for 15–20 minutes, or until the mac and cheese is bubbly and the edges are lightly browned.
Notes
- Leftovers keep well for 3–4 days; store securely covered in the refrigerator, but consider baking individual portions in small oven-safe containers to make future reheating easier.
- To maintain the creamy texture, reheat individual portions slowly on the stovetop over low heat, adding a splash of milk or broth to revive the sauce and prevent it from drying out.
- Cut the richness of this decadent dish by serving it alongside a crisp vinegar-based coleslaw or a simple green salad with a bright vinaigrette.
- For the smoothest, non-grainy sauce, always remove the milk mixture from the heat completely before stirring in the shredded cheese blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 400g)
- Calories: 725
- Sodium: 1250mg
- Fat: 45g
- Saturated Fat: 25g
- Trans Fat: 0g
- Protein: 12g