BBQ Chicken Mac and Cheese Skillet

• 8 oz elbow macaroni
• 1 ½ cups shredded cooked chicken
• 2 cups shredded cheddar cheese
• 1 cup BBQ sauce
• 2 cups milk
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 green onions, sliced
• Optional: 2 tablespoons breadcrumbs

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 In the same skillet, melt butter over medium heat. Whisk in flour to create a roux.
3. 3 Gradually add milk, whisking constantly until thickened.
4. 4 Stir in BBQ sauce and smoked paprika until well combined.
5. 5 Add cooked macaroni and shredded chicken to the skillet, stirring to coat.
6. 6 Remove from heat and stir in cheddar cheese until melted.
7. 7 Season with salt and pepper to taste.
8. 8 Top with sliced green onions and optional breadcrumbs.
9. 9 Serve immediately.

Equipment

• Large skillet

Variations

• Add diced tomatoes for a tangy twist, or swap chicken for pulled pork.

Substitutions

• Use milk alternatives for a vegan version, and sub nutritional yeast for cheese.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For extra crispiness, broil the skillet for 1-2 minutes at the end.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Pair with a crisp green salad or some garlic bread for a complete meal.

FAQ