# Ingredient List:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 3 tbsp unsalted butter
03 - 3 tbsp 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 tsp salt
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp smoked paprika (optional)
11 - 1/4 tsp ground mustard (optional)
→ BBQ Chicken
12 - 2 large boneless, skinless chicken breasts
13 - 1 tbsp olive oil
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp salt
16 - 1/4 tsp ground black pepper
17 - 2/3 cup barbecue sauce
→ Topping
18 - 1/2 cup panko breadcrumbs
19 - 1 tbsp melted butter
20 - 1/4 cup cheddar cheese, shredded
# Steps:
01 - Set oven temperature to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Prepare elbow macaroni according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Sear chicken for 6-7 minutes per side until fully cooked. Remove from heat and allow to rest for 5 minutes. Shred chicken with forks and mix with barbecue sauce. Set aside.
04 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth and thickened, approximately 5 minutes. Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until melted and well combined.
05 - Mix the cooked macaroni with the prepared cheese sauce thoroughly. Transfer this mixture into the greased baking dish and spread evenly.
06 - Distribute the shredded barbecue chicken evenly over the macaroni and cheese base.
07 - Combine panko breadcrumbs with melted butter and sprinkle over the chicken layer. Add shredded cheddar cheese on top. Bake the assembled dish for 20 minutes until golden and bubbling. Let stand for 5 minutes before serving.
