Tender macaroni, sharp cheddar, BBQ chicken and panko topping create a satisfying, family-style casserole.
# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 3 tablespoons unsalted butter
03 - 3 tablespoons all-purpose flour
04 - 3 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - 3/4 cup mozzarella cheese, shredded
07 - 1/2 cup Parmesan cheese, grated
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon smoked paprika (optional)
11 - 1/4 teaspoon ground mustard (optional)
→ BBQ Chicken
12 - 2 large boneless skinless chicken breasts
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper
17 - 2/3 cup barbecue sauce
→ Topping
18 - 1/2 cup panko breadcrumbs
19 - 1 tablespoon melted butter
20 - 1/4 cup cheddar cheese, shredded
# Steps to Follow:
01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in a large pot of salted water until al dente, then drain and set aside.
03 - Heat olive oil in a skillet over medium. Season chicken breasts with smoked paprika, salt, and pepper. Cook 6–7 minutes per side until cooked through. Rest for 5 minutes, shred with forks, and toss with barbecue sauce.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisk continuously until thickened (about 5 minutes). Remove from heat; stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and mustard until smooth.
05 - Mix drained macaroni with cheese sauce thoroughly and pour mixture into prepared baking dish.
06 - Evenly distribute shredded BBQ chicken over the macaroni and cheese layer.
07 - Combine panko breadcrumbs with melted butter and sprinkle evenly on top, followed by extra cheddar cheese.
08 - Bake at 350°F for 20 minutes until bubbling and golden. Remove from oven, let rest for 5 minutes before serving.
