# Components:
→ 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
11 - 1/4 teaspoon ground mustard
→ 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 (180°C). Lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in a large pot 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 black pepper. Cook 6–7 minutes per side until cooked through. Rest for 5 minutes, then shred using two forks. Toss shredded chicken with barbecue sauce and set aside.
04 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until fragrant. Gradually whisk in milk and cook, stirring constantly, until sauce thickens (about 5 minutes).
05 - Remove saucepan from heat. Stir in shredded cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
06 - Mix drained macaroni with cheese sauce, ensuring even coating. Transfer mixture to the prepared baking dish and distribute BBQ chicken evenly over the top.
07 - Blend panko breadcrumbs with melted butter. Sprinkle mixture evenly over casserole, followed by shredded cheddar cheese.
08 - Bake for 20 minutes until topping is golden and the dish is bubbling. Allow to rest 5 minutes before serving.
