Ingredients :
- barbeque sauce (I use Sweet Baby Ray's)
- 1/4 cup butter
- flour
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese (I use mild so the end result is extra creamy)
- 3 cups milk
- 1 chicken breast (cubed)
- 1 box cavatappi/corkscrew pasta
- 1 1/2 tsp cinnamon (optional)
- Panko bread crumbs
- 1/2 parmesean cheese
- ground pepper (optional)
Method :
- Preheat oven to 350° F.
- In a bowl, mix cubed chicken with BBQ sauce until all chicken is covered. Spread chicken on cookie sheet and bake at 350 until fully cooked (about 20 minutes depending on size of chicken pieces.)
- Cook pasta according to the instructions on box.
- Melt butter in large saucepan. Once melted, sprinkle in flour and stir with whisk to create a roux.
- Slowly add milk to the roux, stirring often to ensure nothing sticks to the sides of the pan.
- In a bowl, combine parmesan, cheddar, mozzarella, and cinnamon. Slowly add into the milk/roux mixture, stirring constantly. Add pepper to taste.
- The sauce will thicken as you keep stirring. Once sauce is thickened, remove pan from heat. (For the pace of stirring and adding I set, this is about when the chicken and the pasta was fully cooked. Do not turn off oven when chicken is done cooking.)
- Strain pasta and pour into casserole dish. Pour cheese sauce over and stir well. Mix in BBQ chicken, distributing evenly.
- Sprinkle top with bread crumbs and, if desired, extra parmesean cheese. Bake in oven at 350 for 15 minutes then serve immediately.
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