This creamy mac and cheese gets a smoky twist with shredded BBQ chicken and melty cheese—comfort food meets barbecue in one irresistible dish.

2 cups elbow macaroni

2 cups cooked, shredded chicken

1 cup barbecue sauce (your favorite)

2 tbsp butter

2 tbsp all-purpose flour

1–1½ cups milk or reserved pasta water

1–2 cups shredded cheese (cheddar, mozzarella, Monterey Jack, or pepper Jack)

Salt, pepper, garlic powder, chipotle powder or smoked paprika to taste

Optional: green onions or cilantro for garnish

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Cook pasta until al dente. Reserve 1 cup of cooking water or use milk for sauce.

In a large pot, melt butter. Whisk in flour and seasonings; cook for 1 minute.

Slowly whisk in milk or pasta water. Cook until thickened.

Stir in shredded cheese gradually until smooth and melty.

Add cooked macaroni and mix well.

Fold in shredded chicken coated in BBQ sauce.

Optional: Transfer to a baking dish, top with extra cheese and BBQ sauce, and bake at 400°F for 8–15 minutes until golden and bubbly.

Garnish with chopped green onions or cilantro before serving.

Use rotisserie or canned chicken for speed.

Swap in smoked Gouda or pepper Jack for variety.

To lighten, use part-skim cheese or replace milk with broth.

For gluten-free: substitute with GF pasta and flour.