1 lb elbow macaroni
2 cups cooked, shredded chicken
1/2 cup Head Country BBQ Sauce (your favorite flavor! We recommend Original or Hot & Spicy if you like it hot)
2 cups whole milk
8 oz cream cheese, cubed
2 tsp Head Country Championship Original Seasoning
8 oz shredded mozzarella cheese
8 oz shredded sharp cheddar cheese
Boil noodles according to package instructions. Drain and set aside.
In a small bowl, stir together shredded chicken and BBQ sauce.
Place a cast iron skillet over coals or campfire grate. Add milk, cream cheese, and Head Country Championship Original Seasoning. Stir constantly until the cream cheese is melted, about 3 to 5 minutes.
Add both shredded cheeses and stir until all the cheese has melted. Add noodles and chicken, stirring to incorporate. Cook for 1 to 2 minutes until heated through.
To prep this for camping, cook the noodles ahead of time! Store them in a resealable bag in the cooler. You can also combine the shredded chicken and BBQ sauce, storing that separately.
All ingredients for this recipe need to be refrigerated (if you cook the noodles ahead of time). If the noodles are uncooked, they can be stored in a dry goods box.