BBQ Chicken Smoked Cheddar Mac & Cheese

with Original Barbecue Sauce
time: 30-60 minutes | serves: 4
  • 1 pound mini farfalle pasta (use any pasta of choice)
  • 5 tbsp butter
  • 5 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 4 cups milk, preferably 2%
  • 6 cups shredded smoked cheddar cheese, divided
  • 2 cups shredded BBQ chicken covered in Sweet Baby Ray's Original BBQ Sauce
  • Original Barbecue Sauce BBQ (undefined)
  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions. Drain and set aside.
  • Melt butter into a large Dutch oven or pot over medium heat.
  • Whisk in flour, salt, and pepper. Cook for 1 minute, stirring. Slowly whisk in milk until smooth.
  • Increase heat to medium-high, stir continuously until the liquid thickens and comes to a low boil.
  • Reduce heat to low and stir in cheddar cheese until smooth, then add cooked pasta.
  • Pour the mixture into a large baking dish, then top it evenly with BBQ chicken.
  • Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
  • Let it cool for 5-10 minutes and serve.

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