BBQ Chicken Mac and Cheese (Print-Friendly Version)
Creamy macaroni with barbecue chicken and melty cheese for a flavorful, satisfying comfort food classic.
# Ingredients:
01 -
340 g elbow macaroni, uncooked
02 -
28 g unsalted butter
03 -
16 g all-purpose flour
04 -
480 ml whole milk
05 -
240 ml heavy cream
06 -
200 g shredded cheddar cheese
07 -
112 g shredded mozzarella cheese
08 -
280 g cooked chicken, shredded
09 -
120 ml barbecue sauce, plus extra for drizzling
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
25 g chopped green onions, optional
# Steps:
01 -
Boil elbow macaroni in salted water according to package instructions until al dente. Drain thoroughly and set aside.
02 -
In a large saucepan over medium heat, melt butter. Add flour and whisk continuously for 1 minute until slightly golden.
03 -
Gradually pour in milk and heavy cream, whisking consistently. Allow mixture to simmer for 3 to 5 minutes until thickened.
04 -
Add cheddar and mozzarella cheeses to the sauce, stirring until fully melted and smooth.
05 -
Season with salt and black pepper according to preference.
06 -
Fold the drained macaroni into the cheese sauce, ensuring the pasta is evenly coated.
07 -
In a separate bowl, mix shredded chicken with barbecue sauce until well combined.
08 -
Gently fold the barbecue chicken mixture into the mac and cheese or layer chicken on top as desired.
09 -
Drizzle extra barbecue sauce over the dish and garnish with chopped green onions if using. Serve immediately.
# Notes & Tips:
01 -
For efficiency, use rotisserie chicken. Smoked gouda or pepper jack can replace cheddar for added depth of flavor. For a baked version, transfer to an ovenproof dish and bake at 190°C for 15 minutes.