BBQ Chicken Mac Cheese (Print Version)

# Ingredients:

→ Main Ingredients

01 - 120ml BBQ sauce
02 - 250ml low-fat milk
03 - 1 cup (100g) shredded mozzarella cheese
04 - 2 cups (200g) shredded cheddar cheese
05 - 225g elbow macaroni or any short pasta
06 - 1 tablespoon olive oil
07 - 450g cooked chicken breast, pulled or chopped

→ Seasonings

08 - Salt and black pepper to taste
09 - 1/2 teaspoon smoked paprika
10 - 1 teaspoon onion powder
11 - 1 teaspoon garlic powder

→ Garnish

12 - Freshly chopped parsley if you want

# Instructions:

01 - Sprinkle over extra salt or pepper if you want. Dish it up warm and throw some parsley on top if that’s your thing.
02 - Add your BBQ chicken to the cheesy pasta and give everything a good stir. Keep it on the heat just long enough for everything to warm up together.
03 - Put the drained noodles into your pot with the melty cheese mix. Stir so each piece is coated.
04 - In another saucepan, warm the milk on medium. Toss in the shredded mozzarella and cheddar, a bit at a time, and keep stirring until it all gets creamy.
05 - Mix your BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper straight into the pan with the chicken. Make sure everything’s covered.
06 - Drizzle olive oil into a skillet and put it on medium heat. Add in the shredded chicken and let it warm up for 2 or 3 minutes.
07 - Start with a big pot of salty water, bring it to a boil. Dump in the pasta and cook it just until it’s got some bite left. Strain and leave it aside.

# Notes:

01 - Grab rotisserie chicken or yesterday’s leftovers to save time.
02 - Try tossing in some crispy bacon or cook up onions for extra punch.
03 - Toss any extras in a sealed container and stick them in the fridge for up to 3 days.

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