Quick and creamy macaroni mixed with shredded BBQ chicken and Monterey Jack cheese.
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Boil the elbow macaroni in a large pot of salted water according to package directions until al dente, then drain.
In a small bowl, toss the shredded chicken with 1/2 cup of the BBQ sauce until well coated and set aside.
In the same large pot used for pasta, melt the butter over medium heat and whisk in the flour for 1 minute to create a roux.
Slowly pour in the milk while whisking constantly to prevent lumps, then simmer until the sauce thickens slightly.
Stir in the garlic powder, smoked paprika, and the Monterey Jack cheese until the sauce is smooth and melted.
Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated.
Gently stir in the BBQ chicken and drizzle the remaining BBQ sauce over the top.
Garnish with sliced green onions if desired and serve immediately while hot.
