Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 cup BBQ sauce
- 2 cups cooked, shredded chicken
- 1/4 cup chopped green onions (optional)
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: While the macaroni cooks, melt butter in a large saucepan over medium heat. Whisk in flour until smooth, creating a roux. Gradually whisk in milk until smooth and thickened.
- Step 3: Reduce heat to low and stir in cheddar cheese until melted and smooth.
- Step 4: Stir in BBQ sauce and shredded chicken until heated through.
- Step 5: Add cooked macaroni to the cheese sauce and stir to combine.
- Step 6: Garnish with chopped green onions, if desired, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk to the mac and cheese before microwaving to restore its creamy texture.
- Serve with a side of coleslaw or cornbread for a complete BBQ-inspired meal.
- Don't be afraid to experiment with different BBQ sauce flavors to customize the dish to your liking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American