Description
A smoky, creamy, and comforting dish featuring tender pulled BBQ chicken mixed with macaroni in a rich cheese sauce. This recipe is perfect for family dinners or casual gatherings.
Ingredients
Scale
- 1 pound elbow macaroni or cavatappi pasta
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 2 cups cooked chicken, shredded
- 1/2 cup barbecue sauce
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 cup extra shredded cheddar cheese
- 2 green onions, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- In a large skillet, combine shredded chicken with barbecue sauce, brown sugar, apple cider vinegar, and onion powder. Heat over medium heat for 5-7 minutes, stirring occasionally, until the sauce caramelizes slightly and coats the chicken.
- In the same pot used for pasta, melt 1/2 cup butter over medium heat. Whisk in flour to create a smooth roux and cook for 2 minutes, whisking constantly.
- Gradually add warmed milk, whisking continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened.
- Remove from heat. Stir in shredded cheddar, gouda, and cream cheese until melted and smooth. Season with garlic powder, smoked paprika, salt, and pepper.
- Add cooked pasta to the cheese sauce and stir to coat. Fold in the prepared BBQ chicken mixture. Add reserved pasta water if needed for desired consistency.
- Transfer mac and cheese to a baking dish. Top with panko breadcrumbs, melted butter, extra cheddar cheese, and green onions.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
Notes
- For a smoother sauce, ensure milk is warm before adding it to the roux.
- Do not boil the cheese sauce once the cheese is added to prevent it from breaking.
- Shredding your own cheese from blocks will result in a creamier sauce.
- Adjust seasoning to your preference.
- The apple cider vinegar in the chicken mixture brightens the barbecue flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 12g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg