Ingredients
Scale
- 2 cups cooked macaroni
- 1 cup shredded cooked chicken with barbecue sauce
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook macaroni according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux and cook for 1-2 minutes.
- Gradually whisk in milk, cooking until the sauce thickens.
- Stir in garlic powder, smoked paprika, salt, and pepper. Add shredded cheddar and Parmesan cheese; stir until melted and smooth.
- Mix in cooked macaroni and BBQ chicken. Stir well to combine.
- Transfer to a baking dish, sprinkle additional cheese on top, and bake at 375°F (190°C) for 15 minutes until bubbly and golden.
- Garnish with fresh parsley and serve hot.
Notes
- Use leftover or rotisserie chicken for convenience.
- For extra smoky flavor, add a dash of liquid smoke to the sauce.
- Best enjoyed warm, but leftovers reheat well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
