Ingredients
Scale
- 2 cups cooked and shredded BBQ chicken
- 8 oz elbow macaroni or preferred pasta
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk or heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Boil a large pot of salted water and cook the pasta until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
- Gradually add milk or cream, whisking constantly until smooth; bring to a simmer.
- Stir in smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Cook for 3-5 minutes until the sauce thickens.
- Remove from heat and stir in shredded cheeses until melted and smooth.
- Gently fold in shredded BBQ chicken, ensuring even coating.
- Add cooked pasta to the sauce, mixing gently to combine.
- Transfer to a greased baking dish. Top with extra cheese or breadcrumbs for a crispy crust.
- Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Optionally, use an air fryer for a crispy top.
Notes
- For extra smoky flavor, add a few drops of liquid smoke or extra smoked paprika.
- Reheat leftovers in the microwave or oven; add a splash of milk during reheating to maintain creaminess.
- Garnish with fresh herbs for enhanced presentation and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: All Diets
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 550 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg