# Components:
→ Pasta
01 - 14 ounces 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Boil macaroni following package directions until al dente. Drain and set aside.
03 - Heat olive oil in skillet over medium heat. Season chicken with smoked paprika, salt, and pepper. Cook 6-7 minutes per side until done. Rest 5 minutes, then shred. Toss with barbecue sauce and set aside.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk while whisking constantly until smooth and thickened, about 5 minutes.
05 - Remove sauce from heat. Stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese melts and sauce is smooth.
06 - Combine macaroni with cheese sauce and transfer to baking dish. Evenly layer shredded BBQ chicken on top.
07 - Mix panko breadcrumbs with melted butter and sprinkle over casserole. Scatter additional shredded cheddar atop the breadcrumbs.
08 - Bake for 20 minutes until golden and bubbly. Allow casserole to rest 5 minutes before serving.
