You’ll Need
600g chicken thighs, diced
250g cooked macaroni, 1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder, 1 tsp sea salt
½ tsp black pepper, 3 tbsp smoky BBQ sauce
Cheese Sauce
200ml milk
100g grated cheddar
50g mozzarella
20g butter
1 tbsp plain flour
To Finish
50g grated cheddar
Optional but Dangerous
Crispy bacon bits
Spring onions
Jalapeños
Extra BBQ sauce
Method
Preheat your air fryer to 190°C.
Toss the chicken with olive oil, smoked paprika, garlic powder, salt, and black pepper.
Place into the air fryer basket in a single layer.
Air fry at 190°C for 12–14 minutes, shaking halfway through, until cooked through.
Toss the cooked chicken through the BBQ sauce and set aside.
Melt the butter and stir in the flour.
Gradually whisk in the milk until smooth.
Stir in the cheddar and mozzarella until melted.
Mix the cooked macaroni into the cheese sauce.
Divide the mac and cheese between heatproof pots or a foil tray.
Top with the BBQ chicken.
Scatter over the remaining cheddar.
Air fry at 180°C for 4–6 minutes until bubbling and golden on top.
Finish with bacon bits, spring onions, or jalapeños if using.
Serve immediately while still molten.