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BBQ Chicken Mac And Cheese

This BBQ Chicken Mac And Cheese is a creamy, cheesy, smoky delight perfect for cozy dinners and casual gatherings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: BBQ, Chicken, Comfort Food, Easy, Mac and Cheese
Servings: 4 servings

Ingredients

  • 8 ounces elbow macaroni
  • 2 cups cooked, shredded chicken
  • 1 cup BBQ sauce
  • 2 cups shredded cheddar cheese
  • 1 cup milk whole milk works best
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 2 tablespoons turkey bacon bits optional
  • 1/2 cup bread crumbs for topping

Instructions

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes until golden and bubbling.
  • Gradually whisk in the milk, ensuring no lumps form. Stir in garlic powder, onion powder, salt, and pepper. Continue stirring over medium heat until the sauce thickens, about 5 minutes.
  • Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. Fold in the BBQ sauce until combined.
  • In a large mixing bowl, combine the cooked macaroni, shredded chicken, and cheese sauce. Stir in turkey bacon bits if using.
  • Transfer the mixture into a greased baking dish. Sprinkle bread crumbs evenly over the top.
  • Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until the top is golden brown and sauce is bubbly.
  • Remove from oven and let cool slightly before serving. Enjoy your creamy, cheesy, smoky BBQ Chicken Mac And Cheese!

Equipment

  • Large pot
  • Medium Saucepan
  • Mixing spoon or whisk
  • Baking dish (8x8-inch or similar)
  • Measuring cups and spoons
  • Grater

Notes

  • Whisk continuously when adding milk to avoid lumps in the cheese sauce.
  • Do not overcook pasta to prevent dry mac and cheese; ensure enough sauce coats the noodles.
  • Watch breadcrumbs while baking; cover with foil if browning too fast.
  • Adjust sauce thickness by adding milk if too thick or cooking longer if too thin.
  • Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 2 months.
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