Serves 4
30 min
BBQ Chicken Mac and Cheese
Recipe GLPRa37f5d6735f108
A comforting one-dish meal featuring tender elbow pasta coated in a creamy cheddar sauce, loaded with smoky BBQ-seasoned chicken, sautéed mushrooms, and sweet peas. This easy weeknight dinner combines the richness of melted cheese with smoky barbecue flavors for a satisfying comfort food classic.
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Ingredients
2 cups uncooked elbow pasta
1 tbsp olive oil
1 cup oyster mushrooms, chopped
½ cup frozen peas, thawed
1 tbsp flour
1 cup milk
2 cups shredded cheddar cheese
2 cooked chicken breasts, cubed or shredded
1 tbsp BBQ sauce
Salt and pepper to taste
Fresh chives for garnish
Directions
Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and sauté for 4-5 minutes, stirring occasionally, until they begin to brown.
Add the thawed peas to the skillet and cook for 1 minute more. Remove from heat and set aside.
In a medium saucepan, whisk together the flour and milk until smooth. Place the pan over medium heat and bring to a simmer, whisking frequently, until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and add the shredded cheddar cheese. Stir or whisk until the cheese is completely melted and the sauce is smooth.
Add the BBQ sauce and cooked chicken to the cheese sauce. Stir well to combine and evenly coat the chicken with the sauce.
Add the sautéed mushrooms and peas to the cheese sauce and stir until everything is evenly coated.
Pour the sauce over the cooked pasta and toss until all the pasta is coated in the creamy sauce. Season with salt and pepper to taste.
Transfer to a serving dish and garnish with fresh chives. Serve immediately, with additional cheddar cheese on the side if desired.
