Creamy cheddar mac meets smoky BBQ chicken in this comforting stovetop meal. A quick and easy dinner with bold flavor and melty cheese in every bite.

2 cups elbow macaroni

2 tbsp butter

2 tbsp all-purpose flour

2 cups milk

2 cups shredded sharp cheddar cheese

½ tsp garlic powder

Salt and pepper, to taste

2 cups cooked, shredded chicken

½ cup BBQ sauce (plus extra for drizzling)

¼ cup sliced green onions (optional garnish)

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Cook pasta: Bring a large pot of salted water to a boil. Cook macaroni according to package instructions. Drain and set aside.

Make roux: In the same pot, melt butter over medium heat. Add flour and whisk for 1 minute until lightly golden.

Add milk: Slowly whisk in milk and cook, stirring constantly, for 4–5 minutes until thickened.

Melt cheese: Stir in shredded cheddar until melted and smooth. Add garlic powder, salt, and pepper.

Combine: Stir in cooked macaroni, shredded chicken, and BBQ sauce. Mix until well combined and heated through.

Serve: Serve hot, topped with extra BBQ sauce and sliced green onions if desired.

Use rotisserie chicken for a quick shortcut.

Mix in sautéed bell peppers, spinach, or corn for added nutrition.

Swap cheddar with Monterey Jack, Gouda, or pepper jack for variation.

Adjust BBQ sauce for sweetness or spice based on preference.