Ingredients

1 pound elbow macaroni

1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

4 cups shredded cheddar cheese, divided (about 1 pound)

2 cups shredded Monterey Jack cheese, divided (about 1/2 pound)

1 cup shredded Gruyere cheese, divided (about 1/4 pound)

2 pounds boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon salt (for chicken)

1/2 teaspoon black pepper (for chicken)

1 teaspoon garlic powder (for chicken)

1 teaspoon onion powder (for chicken)

1 teaspoon smoked paprika (for chicken)

1 cup BBQ sauce (your favorite brand)

Chopped green onions (for garnish)

Crumbled bacon (for garnish)

Fresh cilantro (for garnish)

Extra BBQ sauce for drizzling (optional)

Instructions

Step 1: Pat the chicken breasts dry with paper towels. In a medium bowl, drizzle the chicken with olive oil and season with salt, pepper, garlic powder, onion powder, and smoked paprika.

Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 3: Remove the chicken from the skillet and let it rest for 5 minutes.

Step 4: Pour the BBQ sauce into the same skillet and heat over medium heat for a few minutes, stirring occasionally until warmed through.

Step 5: Shred the chicken using two forks or a stand mixer.

Step 6: Add the shredded chicken to the warmed BBQ sauce and toss to coat. Set aside.

Step 7: Cook the elbow macaroni according to package directions until al dente. Drain and set aside.

Step 8: In a large saucepan or Dutch oven, melt the butter over medium heat.

Step 9: Whisk in the flour and cook for 1-2 minutes, stirring constantly.

Step 10: Gradually whisk in the milk and heavy cream, whisking constantly to prevent lumps.

Step 11: Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.

Step 12: Remove from heat. Add salt, pepper, garlic powder, onion powder, and smoked paprika. Stir to combine.

Step 13: Add 3 cups cheddar cheese, 1 1/2 cups Monterey Jack cheese, and 3/4 cup Gruyere cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.

Step 14: Add the cooked macaroni to the cheese sauce and stir to coat evenly.

Step 15: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

Step 16: Pour half of the mac and cheese into the prepared baking dish, spreading it evenly.

Step 17: Top with the BBQ chicken, spreading it evenly over the mac and cheese.

Step 18: Pour the remaining mac and cheese over the BBQ chicken, spreading it evenly.

Step 19: Sprinkle the remaining cheddar cheese, Monterey Jack cheese, and Gruyere cheese over the top.

Step 20: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the top is lightly golden brown.

Step 21: Remove from the oven and let it cool for a few minutes before serving.

Step 22: Garnish with chopped green onions, crumbled bacon, fresh cilantro, and drizzle with extra BBQ sauce if desired.

Step 23: Serve immediately and enjoy!

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other short pasta like shells, penne, or cavatappi. Just adjust the cooking time according to the package instructions.

Is it possible to make this recipe ahead of time?

Absolutely! You can prepare the mac and cheese and BBQ chicken separately, then assemble and bake just before serving. This makes it great for entertaining or meal prep.