Ingredients
Scale
- 2 cups cooked elbow macaroni
- 2 cups shredded cooked BBQ chicken
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup crushed cornflakes
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat and stir in flour to make a roux. Cook for 1 minute.
- Gradually whisk in milk, stirring constantly until thickened.
- Add cheddar, Parmesan, garlic powder, paprika, salt, and pepper. Stir until cheese melts.
- In a large bowl, combine cooked pasta, shredded BBQ chicken, and cheese sauce.
- Transfer mixture to a greased baking dish.
- Mix crushed cornflakes with olive oil and sprinkle over the top.
- Bake for 20-25 minutes until bubbly and golden brown.
Notes
- You can substitute different cheeses for a personalized flavor.
- Use leftover rotisserie chicken for quick assembly.
- Serve with a side of steamed vegetables or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg