Description

A comforting mashup of creamy, cheesy macaroni loaded with tender BBQ chicken and finished with a crunchy golden topping—smoky, sweet, and irresistibly cozy.

Ingredients

12 oz elbow macaroni (or shells, rotini)
2 cups cooked shredded chicken (rotisserie or leftovers)
3/4 cup barbecue sauce (your favorite)
2 tbsp butter (for roux)
2 tbsp flour
2 cups milk (whole or 2%)
1½ cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
Salt and pepper, to taste
1/2 tsp paprika (optional)
1 cup breadcrumbs (panko or regular)
2 tbsp melted butter (for topping)
Chopped parsley or green onions (optional garnish)

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Instructions

Preheat oven to 375°F (190°C).
Cook macaroni in salted boiling water until just al dente. Drain; do not rinse.
In a saucepan, melt butter over medium heat. Whisk in flour and cook ~1 min to form a roux.
Gradually whisk in milk until smooth and thickened, then stir in cheddar and Monterey Jack—reserve 1/2 cup of each for topping. Season with salt, pepper, and paprika.
Fold in shredded chicken and barbecue sauce until evenly coated.
Mix pasta into sauce and transfer to a greased casserole dish. Sprinkle reserved cheese over top.
Toss breadcrumbs with melted butter and an extra dash of paprika; sprinkle evenly on casserole.
Bake for 20–25 minutes until bubbly and golden. Let rest a few minutes; garnish and serve.

Notes

Swap in pulled pork, brisket, or plant-based chicken for variation.
Make gluten‑free with GF pasta, GF flour, and certified GF breadcrumbs/barbecue sauce.
Prepare ahead up to the topping stage, refrigerate, then bake fresh when ready.
Leftover bars or sandwiches make great grab‑and‑go meals.