Ingredients (~6 servings)
- 12 oz dried elbow pasta
- 6 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups half and half
- 4 1/2 cups sharp cheddar cheese, shredded (divided)
- 1/4 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 cups cooked chicken breast, shredded
- 1/3 cup BBQ sauce
- Extra BBQ sauce for drizzling
- Pickled red onions
- Sliced jalapeño peppers
- Cilantro leaves
Cook the Pasta
Bring a large pot of salted water to a boil and add the elbow pasta. Cook until just al dente according to package directions.
You want it slightly underdone since it’ll finish cooking in the oven later.
Drain and set aside.
Make the Cheese Sauce Base
In a large saucepan or oven-safe Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for ~2 minutes, stirring constantly.
You’re looking for it to smell slightly nutty and form a smooth paste – this is your roux.
Slowly whisk in the milk and half-and-half, making sure to get out any lumps. Keep whisking frequently until the mixture thickens enough to coat the back of a spoon; this takes ~4-5 minutes.
Add the Cheese and Combine Everything
Lower the heat and stir in 3 cups of the cheddar cheese plus the paprika. Keep stirring until the cheese melts completely and the sauce is smooth.
Add the cooked pasta to the cheese sauce and stir until everything’s evenly coated. Season with salt and pepper, then taste and adjust.
If you’re using a Dutch oven, you can keep everything in the same pot; otherwise transfer to a greased 9×13 baking dish.
Prepare the BBQ Chicken
In a small bowl, toss the shredded chicken with the BBQ sauce until well coated.
The sauce helps keep the chicken moist and adds flavor to every bite.
Assemble and Bake
Preheat your oven to 375F.
Sprinkle the remaining 1 1/2 cups of cheddar cheese over the mac and cheese, then distribute the BBQ chicken evenly on top.
Bake for ~15 minutes, until the cheese is melted and the top starts turning golden brown. The chicken should be heated through completely.
Finish and Serve
Remove from the oven and let it cool for a few minutes before serving.
Drizzle with extra BBQ sauce and top with pickled red onions, sliced jalapeños, and cilantro leaves. The pickled onions cut through the richness really well.
BBQ Chicken Mac and Cheese
Ingredients
Ingredients (~6 servings)
- 12 oz dried elbow pasta
- 6 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups half and half
- 4 1/2 cups sharp cheddar cheese divided, shredded
- 1/4 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 cups cooked chicken breast shredded
- 1/3 cup BBQ sauce
- Extra BBQ sauce for drizzling
- Pickled red onions
- Sliced jalapeño peppers
- Cilantro leaves
Instructions
- Boil salted water and cook elbow pasta until just al dente according to package directions. Drain and set aside.
- Melt butter in large saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly.
- Slowly whisk in milk and half-and-half until smooth. Whisk frequently until mixture thickens and coats the back of a spoon, about 4-5 minutes.
- Lower heat and stir in 3 cups cheddar cheese and paprika until melted and smooth.
- Add cooked pasta to cheese sauce and stir to coat. Season with salt and pepper. Transfer to greased 9×13 baking dish.
- Toss shredded chicken with BBQ sauce in a small bowl.
- Preheat oven to 375F.
- Sprinkle remaining 1 1/2 cups cheddar over mac and cheese. Distribute BBQ chicken evenly on top.
- Bake 15 minutes until cheese is melted and top is golden brown.
- Let cool 5 minutes. Drizzle with extra BBQ sauce and top with pickled red onions, jalapeños, and cilantro.
