If you want a bigger barbecue flavor in this dish, decrease the cheese by 1/2 a cup to make a stronger barbecue taste. My husband doesn't like barbecue sauce as much as I do so I made the version below with a milder barbecue flavor. I hope you enjoy!
BBQ Chicken Shells and Cheese
1 small green pepper, diced
1 small red pepper, diced
1 lb. chicken, chopped into bite-sized pieces
1 clove minced garlic
dash of salt
1 16 oz. box medium shell pasta
6 T. butter
1/2 tsp. salt
1/2 tsp. pepper
7 T. flour
2/3 cup BBQ sauce
3 cups 2% milk
3 cups shredded sharp cheddar cheese
Boil pasta according to box directions. While pasta is boiling cook peppers, chicken, garlic and dash of salt in large frying pan until chicken is no longer pink and peppers begin to soften. You may need to start the peppers by themselves for 1-2 minutes prior to adding the chicken if you don't want them at all crunchy.
In a large saucepan, heat the butter over low to medium heat until melted.
Remove from hot surface then add the salt, pepper and flour until well mixed. Slowly add the milk and BBQ sauce then return to medium heat.
I would suggest using a barbecue sauce like Bull's Eye or the store equivalent such as the one pictured. Some of the other sauces are too sweet without any tang.
Stir until sauce starts to thicken then remove from heat and add the shredded cheddar cheese. Stir until all cheese is melted.
Combine pasta and chicken mixture into large pot. Add all but about 1-2 cups cheese sauce into pot and mix until well coated. Reserve the rest of the sauce for adding to any leftovers or if you want it extra saucy, mix it all in. This recipe will make 6-8 servings. Enjoy!