Description
A comforting BBQ Chicken Mac and Cheese casserole that combines smoky barbecue flavor with creamy, cheesy pasta, perfect for chilly evenings or family gatherings.
Ingredients
- 1 pound dry elbow macaroni or cavatappi
- 2 cups cooked, shredded chicken
- 2 cups shredded sharp cheddar
- 1 cup shredded mozzarella
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup BBQ sauce
- 1/2 cup sour cream or plain yogurt
- 1 small onion, finely chopped
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs or crushed crackers for topping
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Boil the macaroni in salted water until just shy of al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Add onion and cook until translucent.
- Stir in the flour and cook 1 minute to form a roux. Gradually whisk in milk until smooth and slightly thickened.
- Reduce heat to low and stir in cheddar and half the mozzarella until melted.
- Mix in sour cream, smoked paprika, salt, and pepper until well combined.
- Fold the cooked pasta and shredded chicken into the sauce, then gently stir in the BBQ sauce.
- Pour the mixture into the prepared baking dish. Sprinkle with remaining mozzarella and panko topping.
- Bake for 20–25 minutes until bubbly and top is golden.
- Let rest for 5–10 minutes before serving and garnish with parsley.
Notes
Use rotisserie chicken for a quicker option. For a lighter version, substitute low-fat cheese and Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American