BBQ Chicken Mac and Cheese Recipe

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Drain and set aside.
8 ounces Pasta, 1 teaspoon Salt
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 2 minute, stirring constantly.
2 Tablespoon Butter, 2 Tablespoon Flour
Slowly whisk in the milk, making sure there are no lumps. Simmer for 3–4 minutes, until slightly thickened.
2 cup Whole Milk
Stir in garlic powder, onion powder, salt, and pepper.
½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Salt, ½ teaspoon Pepper
Reduce the heat to low and add the Monterey Jack, and cheddar. Stir until smooth and melted.
8 ounces Monterey Jack Cheese, 4 ounces Cheddar Cheese
Add the cooked pasta and cooked chicken to the cheese sauce. Stir until everything is coated and combined.
2 cups Cooked Chicken
In a small bowl, combine Panko breadcrumbs, melted butter, garlic powder, and parsley.
1 cup Panko Breadcrumbs, ¼ cup Melted Butter, ½ teaspoon Garlic Powder, 1 teaspoon Parsley
Pour the mac and cheese mixture into a greased 9x13-inch baking dish. Drizzle ½ cup BBQ sauce evenly over the top (don't stir it in).
½ cup BBQ Sauce
Add breadcrumb mixture over the BBQ sauce evening.
Bake at 400°F uncovered for about 15 minutes, until bubbly and golden on top.
When serving, drizzle with extra BBQ sauce if desired!