# Components:
→ Pasta
01 - 14 ounces elbow macaroni
→ Cheese Sauce
02 - 3 tablespoons unsalted butter
03 - 3 tablespoons all-purpose flour
04 - 3 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - 3/4 cup mozzarella cheese, shredded
07 - 1/2 cup Parmesan cheese, grated
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon smoked paprika (optional)
11 - 1/4 teaspoon ground mustard (optional)
→ BBQ Chicken
12 - 2 large boneless, skinless chicken breasts
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground black pepper
17 - 2/3 cup barbecue sauce
→ Topping
18 - 1/2 cup panko breadcrumbs
19 - 1 tablespoon melted butter
20 - 1/4 cup cheddar cheese, shredded
# Preparation steps:
01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
02 - Boil macaroni in a large pot following package directions until al dente. Drain thoroughly and set aside.
03 - Heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Cook each breast for 6–7 minutes per side until fully cooked. Let chicken rest for 5 minutes, then shred using two forks. Combine shredded chicken with barbecue sauce and set aside.
04 - Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1 minute. Gradually whisk in milk, continuing to stir until sauce is smooth and thickened, about 5 minutes.
05 - Remove pan from heat. Stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until all cheese is melted and sauce is silky.
06 - Fold cooked macaroni into the cheese sauce until evenly coated and transfer mixture to the prepared baking dish.
07 - Spread BBQ chicken evenly over the macaroni mixture.
08 - Mix panko breadcrumbs with melted butter in a small bowl. Sprinkle breadcrumb mixture over the dish, followed by an even layer of shredded cheddar cheese.
09 - Bake uncovered for 20 minutes, or until topping is golden and sauce is bubbling. Let the casserole rest for 5 minutes before serving.
