Ingredients
Scale
- 2 cups elbow macaroni
- 1 lb cooked BBQ chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp butter
- 1 tbsp flour
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped green herbs for garnish
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in heavy cream and milk, simmer until slightly thickened.
- Add shredded BBQ chicken, smoked paprika, salt, and pepper. Stir to combine.
- Mix in cooked pasta and half of the shredded cheddar cheese. Stir until cheese melts and sauce coats pasta evenly.
- Transfer to a baking dish, sprinkle with remaining cheddar and Parmesan cheese.
- Bake at 375°F (190°C) for 15 minutes or until cheese is bubbly and golden.
- Garnish with chopped green herbs before serving.
Notes
- You can substitute traditional BBQ chicken with leftover grilled chicken for convenience.
- Adjust spice levels with more smoked paprika or hot sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake and simmer
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: Thirty grams
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 130 mg