Ingredients
- Elbow macaroni: 1 pound
- Shredded cheddar cheese: 2 cups
- Cooked chicken breast: 2 cups, shredded
- BBQ sauce: 1 cup
- Milk: 1 cup
- Butter: 1/4 cup
- All-purpose flour: 1/4 cup
- Shredded Monterey Jack cheese: 1 cup
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: While macaroni is cooking, melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 3: Reduce heat to low and stir in cheddar cheese until melted and smooth. Remove from heat.
- Step 4: Stir in the cooked macaroni, shredded chicken, and BBQ sauce. Mix well to combine.
- Step 5: Pour the mixture into a greased 9×13 inch baking dish. Top with shredded Monterey Jack cheese.
- Step 6: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Garnish with chopped green onions and a drizzle of extra BBQ sauce for a vibrant presentation.
- For a richer flavor, use a sharp cheddar and consider adding a pinch of smoked paprika to the cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American