Ingredients
- 1 lb (450 g) cooked chicken breast, shredded
- 1 tablespoon olive oil
- 8 oz (225 g) elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 1/2 cup BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the shredded chicken and cook for 2–3 minutes until warmed through.
- Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well so the chicken is evenly coated.
- In a saucepan over medium heat, warm the milk.
- Gradually add the shredded cheddar and mozzarella cheese while stirring continuously until the cheese melts and the sauce becomes smooth.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Mix the BBQ chicken into the macaroni and cheese and stir until everything is well combined and heated through.
- Serve hot and garnish with chopped parsley if desired.
Notes
- Rotisserie chicken works well and saves time.
- Use freshly shredded cheese for the smoothest sauce.
- Add vegetables like broccoli, bell peppers, or spinach for extra nutrition.
- Adjust the BBQ sauce to control the sweetness and smokiness.
- Add a splash of milk when reheating to keep the sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 105 mg
