# 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 - Cook the elbow macaroni in boiling water according to 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 for 6 to 7 minutes per side until fully cooked. Remove from heat, let rest for 5 minutes, then shred with forks. Toss shredded chicken with barbecue sauce and set aside.
04 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk while whisking constantly until the sauce thickens, about 5 minutes. Remove from heat and incorporate cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until smooth.
05 - Mix the cooked macaroni with the cheese sauce until evenly coated. Transfer the mixture into the prepared baking dish and evenly layer the barbecue chicken on top.
06 - Combine panko breadcrumbs with melted butter, then sprinkle over the chicken layer. Finish by evenly distributing the extra shredded cheddar cheese on top.
07 - Bake in the preheated oven for 20 minutes or until the topping is golden and bubbling. Allow to rest for 5 minutes before serving.
