# 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 coat a 9x13-inch baking dish with nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
03 - Heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and black pepper. Cook for 6-7 minutes per side, or until fully cooked. Remove, let rest 5 minutes, shred with forks and toss with barbecue sauce.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk, whisking constantly, until sauce thickens, about 5 minutes. Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard, until cheese is melted and sauce is smooth.
05 - Mix cooked macaroni with cheese sauce in a large bowl. Transfer mixture to prepared baking dish.
06 - Spread barbecue chicken evenly over macaroni and cheese layer.
07 - Combine panko breadcrumbs with melted butter. Sprinkle mixture over casserole along with extra cheddar cheese.
08 - Bake uncovered for 20 minutes, until golden and bubbling. Let cool 5 minutes before serving.
