Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 1 cup cooked and shredded honey BBQ chicken
- 1/2 cup barbecue sauce
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in milk and garlic powder, heat until warmed.
- Add shredded cheese to the milk mixture, stirring until smooth and melted.
- In a bowl, toss cooked pasta with half of the barbecue sauce and shredded BBQ chicken.
- Combine pasta and chicken mixture with cheese sauce, stirring to coat evenly.
- Transfer to a baking dish, drizzle with remaining barbecue sauce, and bake at 375°F (190°C) for 15 minutes until bubbly.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add chopped bacon or jalapenos for extra flavor.
- For a healthier version, use low-fat cheese and chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake & stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg