# 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 shredded cheddar cheese
# Method:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni 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 fully cooked. Rest 5 minutes, then shred with forks. Toss shredded chicken with barbecue sauce and reserve.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened, about 5 minutes. Remove from heat; stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until melted and smooth.
05 - Mix cooked macaroni with cheese sauce thoroughly. Pour into prepared baking dish and evenly arrange BBQ chicken on top.
06 - Combine panko breadcrumbs with melted butter. Sprinkle evenly over the casserole, then top with additional shredded cheddar cheese.
07 - Bake in the preheated oven for 20 minutes until golden brown and bubbling. Allow to rest 5 minutes before serving.
