BBQ Chicken Mac and Cheese (Print Version)

# Ingredients:

→ Main Ingredients

01 - 450g cooked chicken breast, shredded
02 - 1 tablespoon olive oil
03 - 225g elbow macaroni or other pasta
04 - 2 cups (200g) shredded cheddar cheese
05 - 1 cup (100g) shredded mozzarella cheese
06 - 250ml low-fat milk
07 - 120ml BBQ sauce

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper, to taste

→ Garnish

12 - Chopped fresh parsley (optional)

# Instructions:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add shredded chicken and cook for 2–3 minutes until heated through.
03 - Stir in BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly to evenly coat the chicken.
04 - In a separate saucepan, gently heat milk over medium heat. Gradually stir in cheddar and mozzarella cheese until fully melted and smooth.
05 - Add drained pasta to the cheese sauce. Stir until the pasta is evenly coated.
06 - Fold the BBQ chicken mixture into the macaroni and cheese. Stir continuously until fully combined and warmed through.
07 - Taste and adjust salt and pepper as preferred. Serve hot, garnished with chopped parsley if desired.

# Notes:

01 - Leftover or rotisserie chicken can be used for convenience.
02 - For deeper flavor, add crispy bacon bits or sautéed onions.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

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