BBQ Chicken Mac (Print-Friendly Version)
# What You'll Need:
→ Pasta
01 -
8 ounces of uncooked elbow macaroni, or use any pasta you like best
→ Chicken
02 -
1 pound of cooked chicken breast, pulled apart
→ Cheeses and Dairy
03 -
1 cup low-fat milk
04 -
1 cup shredded mozzarella
05 -
2 cups shredded cheddar cheese
→ Sauce and Oils
06 -
1 tablespoon of olive oil
07 -
Half a cup of BBQ sauce
→ Seasonings
08 -
Black pepper to taste
09 -
Salt, as much as you want
10 -
Half a teaspoon of smoked paprika
11 -
1 teaspoon of onion powder
12 -
1 teaspoon of garlic powder
→ Garnish
13 -
Chopped fresh parsley if you're into that (optional)
# Step-by-Step Directions:
01 -
Give it a little taste and toss in more salt or pepper if you want. Right away, get it on plates and sprinkle that parsley if you're feeling fancy.
02 -
Now dump the BBQ chicken goodness into your creamy pasta pot. Mix things up until everything’s hot and every bite has a bit of everything.
03 -
Throw the drained noodles into the cheesy sauce. Stir them around till everything’s covered with melty cheese.
04 -
Pour the milk in a saucepan and put it on medium. Start adding the mozzarella and cheddar a little at a time while you stir. Don't stop until it’s all gooey and melted.
05 -
Toss in the BBQ sauce, seasonings, and spices with your chicken. Mix well so every shred is smothered. Take it off the heat when you’re done.
06 -
Pour the olive oil in a skillet over medium. Add that shredded chicken and let it cook for a few minutes till it’s warmed up.
07 -
Fill your biggest pot with water, throw in some salt, and bring to a boil. Cook your macaroni like the box says, then drain it and leave it aside.
# Helpful Notes:
01 -
If you’ve got extra rotisserie chicken, use it to make things even faster.
02 -
Pop leftovers in a sealed container in the fridge and eat them up within about 3 days.
03 -
Top things off with crispy bacon pieces or sauteed onions if you want to kick up the flavor.