Barbecue Chicken Mac and Cheese

Instructions

1. Cook pasta according to package directions; drain.
2. Meanwhile, sauté onion and jalapeno pepper in butter in a Dutch oven over medium-high heat until tender. Reduce heat to medium-low. Stir in flour until combined. Gradually stir in milk and liquid smoke if desired. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
3. Reduce heat to low. Gradually stir in cheddar and gouda until melted. Stir in the pasta, chicken, barbecue sauce and cayenne pepper; heat through.
4. Remove from the heat. Season with salt to taste. Garnish servings with cilantro, green onions and barbecue sauce.