Add all the pasta ingredients to a large pot. I used my dutch oven. Bring broth to a boil and gently mix all ingredients together with a large wooden spoon. Stir and mix for a minute while pasta cooks so that noodles do not get stuck to the bottom of the pan.
Place lid about 3/4 of the way on and cook at a medium boil for about 10 minutes (or until noodles are almost fully cooked which can take longer depending on the type you are using), checking and stirring occasionally.
When the noodles are almost finished, remove the lid and let pasta continue to cook for about another 5 minutes, letting the sauce thicken and most of the liquid evaporate. (Make sure to watch pasta and don't let all the liquid completely evaporate.) Garnish with more cheese and parsley if desired before serving.
Notes
Recipe Variations
Add 1 14 oz can crushed tomatoes to the mix to make a tomato BBQ sauce.
Add 1/2 cup heavy cream to the mix to make a creamy BBQ sauce.
You can also change the cheese. I like white cheddar, but you can use regular cheddar, mozzarella, or other cheese of your choice.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.