Description
This BBQ Chicken Mac and Cheese recipe is a flavorful twist on the classic comfort food, combining creamy, cheesy macaroni with smoky BBQ chicken. Perfectly baked to golden bubbly perfection, it’s a crowd-pleasing dish ideal for family dinners or potlucks.
Ingredients
Scale
Pasta & Protein
- 1 pound elbow macaroni
- 2 cups cooked chicken, shredded (preferably rotisserie chicken)
- 1 cup BBQ sauce (your favorite brand or homemade)
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk recommended for creaminess)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons olive oil (if using breadcrumbs)
Garnish (Optional)
- Chopped green onions or parsley for garnish (optional)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil using about 1 tablespoon of salt. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and rinse briefly with cold water to stop the cooking process, then set aside.
- Make Roux: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until it becomes bubbly and slightly golden.
- Prepare Cheese Sauce: Gradually pour in the milk while whisking continuously to avoid lumps. Cook the mixture until it thickens, about 5-7 minutes. Reduce heat to low and stir in garlic powder, onion powder, smoked paprika, salt, and pepper, adjusting seasoning to taste.
- Add Cheese: Gradually stir in the shredded sharp cheddar and mozzarella cheese until fully melted and the sauce is creamy.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, and BBQ sauce. Gently fold them together. Pour the cheese sauce over the pasta mixture and fold until everything is evenly mixed.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. Pour the BBQ chicken mac and cheese mixture into the baking dish, spreading it evenly.
- Add Topping: If using breadcrumbs, mix them with olive oil and sprinkle evenly over the top of the mac and cheese.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden and bubbly. Check around the 20-minute mark to avoid over-browning.
- Rest and Serve: Remove the dish from the oven and let it sit for 5-10 minutes before serving. Optionally, garnish with chopped green onions or parsley.
Notes
- Using rotisserie chicken adds great flavor and saves time.
- Whole milk is recommended for a richer, creamier cheese sauce, but you can substitute with 2% milk if desired.
- Breadcrumb topping is optional but adds a nice crunchy texture contrast.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Feel free to customize spice levels by adjusting the smoked paprika or adding a dash of hot sauce.
