# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Boil macaroni in a large pot of salted water 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 side for 6-7 minutes until cooked through. Remove from skillet, rest 5 minutes, shred with two forks, and toss with barbecue sauce.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute. Gradually add milk, whisking constantly, until mixture is smooth and thickened (approx. 5 minutes). Remove from heat; stir in shredded cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until fully melted and smooth.
05 - Fold macaroni into cheese sauce until evenly coated. Spread mixture into prepared baking dish.
06 - Scatter shredded barbecue chicken evenly over the macaroni and cheese mixture.
07 - Combine panko breadcrumbs with melted butter. Sprinkle evenly over the casserole, followed by additional shredded cheddar.
08 - Bake uncovered for 20 minutes until topping is golden and sauce is bubbling. Allow to rest for 5 minutes before serving.
