Ingredients
Scale
- 16 oz (450 g) of dry elbow macaroni or pasta of choice
- 2 cups shredded sharp cheddar cheese
- 1 cup grated smoked Gouda cheese
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 cups cooked and shredded BBQ chicken (preferably smoky and tangy)
- 1/2 cup chopped scallions or green onions
- Optional: 1/4 cup fried onions or breadcrumbs for topping
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside. Shred the cooked BBQ chicken.
- In a large saucepan, melt the butter over medium heat. Add smoked paprika, garlic powder, salt, and pepper; stir until fragrant. Pour in milk or cream and heat until warm. Gradually add shredded cheeses, stirring until melted and smooth.
- Combine cooked pasta, shredded BBQ chicken, and cheese sauce in a large bowl. Toss until evenly coated. Stir in chopped scallions. For extra crunch, sprinkle fried onions or breadcrumbs on top.
- Preheat oven to 375°F (190°C). Transfer mixture into a greased baking dish. Bake uncovered for 20-25 minutes or until golden and bubbly. Broil for an additional 2-3 minutes for a crispy topping if desired.
Notes
- Use smoked Gouda for an authentic smoky flavor, but feel free to substitute with other smoky cheeses.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or oven; add a splash of milk to restore creaminess if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Contains Dairy, Contains Chicken
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg