Ingredients
- 2 cups elbow macaroni
- 1 lb boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1 cup sharp cheddar cheese
- 1 cup mozzarella cheese
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup breadcrumbs (optional)
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook your pasta until al dente. Drain and set aside, do not rinse.
- Prepare the chicken: While the pasta cooks, dice the chicken into bite-sized pieces. Season with salt and pepper, then cook in a skillet over medium heat until golden and cooked through.
- Make the cheese sauce: In the same skillet, melt butter, add finely chopped onions and garlic, sautéing until fragrant. Sprinkle in flour to create a roux. Gradually whisk in milk, stirring continuously until thick and creamy.
- Add cheese: Lower the heat and slowly add the cheese, allowing it to melt into the sauce. Stir in the BBQ sauce for that essential smoky flavor.
- Combine everything: Toss the cooked pasta and chicken into the cheese sauce, mixing until well combined.
- Add toppings and bake: If using breadcrumb topping, spread it on top and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbly and golden.
- Serve and enjoy: Let the dish sit for a few minutes before serving. Garnish with fresh herbs for a gorgeous final touch.
Notes
Use high-quality cheese for the best melting results. You can also experiment with different cheeses or BBQ sauces for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian