Description
Creamy elbow macaroni baked in a rich cheddar and mozzarella cheese sauce with tender shredded chicken coated in sticky barbecue sauce.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook the elbow macaroni until just al dente according to package directions, then drain.
- In a small bowl, stir the cooked shredded chicken with the barbecue sauce until evenly coated.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until smooth.
- Gradually whisk in the whole milk and heavy cream. Cook for 3 to 5 minutes, stirring often, until slightly thickened.
- Remove the saucepan from the heat. Stir in the sharp cheddar cheese, mozzarella cheese, garlic powder, smoked paprika, onion powder, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Fold in the barbecue chicken until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden in spots.
- Let rest for 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Mac Cheese Sticky BBQ