BBQ Chicken Mac & Cheese (Print-Friendly Version)
# What You'll Need:
→ Garnish
01 -
Chopped parsley for topping (if you like)
→ Seasonings
02 -
A sprinkle of black pepper (add as much as you like)
03 -
Salt, just enough for your taste
04 -
Half a teaspoon smoked paprika
05 -
One teaspoon onion powder
06 -
One teaspoon garlic powder
→ Sauce & Cheese
07 -
1 tablespoon olive oil
08 -
Half cup BBQ sauce
09 -
One cup low-fat milk
10 -
One cup shredded mozzarella
11 -
Two cups shredded cheddar
→ Chicken
12 -
450 grams cooked chicken breast, pulled apart
→ Pasta
13 -
225 grams of elbow noodles or your favorite short pasta
# Step-by-Step Directions:
01 -
Try it and see if it needs extra salt or pepper. Dish it up while it's still warm and fresh. Toss some parsley on top if you feel fancy.
02 -
Dump the BBQ chicken into the pasta and cheese mix. Give everything a soft stir so it all comes together and gets nice and hot.
03 -
Add the cooked noodles into the cheesy sauce. Stir it up till every piece is coated cheesy-yellow.
04 -
Over medium heat, warm milk in a pan. Toss in mozzarella and cheddar. Keep stirring till all melty and smooth.
05 -
Drop in BBQ sauce, garlic powder, onion powder, smoked paprika, plus your salt and pepper. Coat the chicken well and heat until it's bubbling.
06 -
Pour olive oil into a big pan, medium heat. Put the shredded chicken in and stir around for a few minutes to warm it quick.
07 -
Cook your chosen pasta in salty boiling water till it's just tender, not mushy. Drain well then let it hang out for a bit.
# Helpful Notes:
01 -
Grab some rotisserie or leftover chicken when you want things to go quicker.
02 -
Toss in caramelized onions or crispy bacon for extra awesome flavor.
03 -
Leftovers? Let it cool, then shove it in a sealed container. It'll keep fine in the fridge up to 3 days.