BBQ Chicken Mac and Cheese (Print Version)

# Ingredients:

→ Pasta

01 - 225g elbow macaroni or preferred short pasta

→ Chicken

02 - 450g cooked chicken breast, shredded

→ Sauce & Cheese

03 - 2 cups shredded cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 1 cup low-fat milk
06 - 1/2 cup BBQ sauce
07 - 1 tablespoon olive oil

→ Seasonings

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

→ Garnish

13 - Fresh parsley, chopped (optional)

# Instructions:

01 - Cook pasta in boiling salted water following package guidelines until al dente. Drain thoroughly and set aside.
02 - Warm olive oil in a large skillet over medium heat. Add shredded chicken, stirring for 2–3 minutes until heated through.
03 - Stir in BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until chicken is evenly coated and sauce is heated.
04 - In another saucepan, gently heat milk over medium heat. Add cheddar and mozzarella cheeses, stirring continuously until melted and smooth.
05 - Fold cooked pasta into the cheese sauce, blending thoroughly to coat.
06 - Add BBQ chicken mixture to the cheese-coated pasta. Stir gently until ingredients are fully combined and heated through.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley if desired.

# Notes:

01 - Utilize leftover or rotisserie chicken for efficient preparation.
02 - Enhance depth of flavor with the addition of sautéed onions or crispy bacon bits.
03 - To meal prep, store cooled leftovers in an airtight container and refrigerate for up to 3 days.

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