# What You’ll Need:
→ Pasta
01 - 14 oz 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
# How to Make It:
01 - Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly.
02 - Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium. Season chicken breasts with smoked paprika, salt, and pepper; cook for 6-7 minutes per side until fully cooked. Rest chicken for 5 minutes, then shred with forks and mix with barbecue sauce.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly pour in milk, whisking to prevent lumps. Continue stirring until sauce thickens, about 5 minutes.
05 - Remove saucepan from heat. Stir in shredded cheddar, mozzarella, Parmesan, salt, black pepper, smoked paprika, and ground mustard until all cheese is melted and the sauce is smooth.
06 - In a large bowl, gently combine cooked macaroni with cheese sauce, then transfer mixture to prepared baking dish.
07 - Scatter shredded barbecue chicken evenly over macaroni and cheese mixture.
08 - Mix panko breadcrumbs with melted butter. Sprinkle mixture and extra cheddar cheese over casserole.
09 - Bake uncovered for 20 minutes, until the top is golden and bubbling. Let rest for 5 minutes before serving.
