Description

This BBQ Chicken Mac and Cheese recipe is a scrumptious twist on a classic comfort food favorite. Creamy, cheesy macaroni is combined with tender shredded BBQ chicken, topped with a golden, crispy breadcrumb crust, and baked to perfection. It’s the perfect hearty meal for family dinners or casual gatherings, offering smoky, tangy flavors and gooey cheese in every bite.

Ingredients

Scale

Pasta and Chicken

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 whole milk
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
2 tablespoons olive oil

Garnish (optional)

Chopped green onions or parsley

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Instructions

Boil the Pasta: Bring a large pot of salted water (about 1 tablespoon salt) to a boil. Add 1 pound elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes.
Drain and Rinse: Drain the macaroni and rinse briefly under cold water to stop the cooking process. Set aside.
Make the Roux: In a large saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until bubbly and lightly golden.
Add Milk and Thicken Sauce: Gradually pour in 3 cups whole milk while whisking constantly to avoid lumps. Cook the mixture for about 5-7 minutes until it thickens to a creamy sauce consistency.
Season the Sauce: Reduce heat to low and stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Adjust seasoning as needed.
Melt the Cheese: Gradually add 2 cups shredded sharp cheddar and 1 cup shredded mozzarella cheese to the sauce, stirring until fully melted and smooth.
Combine Pasta, Chicken, and BBQ Sauce: In a large mixing bowl, gently combine the cooked macaroni, 2 cups shredded chicken, and 1 cup BBQ sauce, folding to mix without breaking up the chicken too much.
Mix in Cheese Sauce: Pour the prepared cheese sauce over the pasta and chicken mixture, folding gently until everything is evenly coated.
Prepare to Bake: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Assemble in Baking Dish: Pour the mac and cheese mixture into the prepared dish, spreading it out evenly.
Add Breadcrumb Topping: If using, mix 1/2 cup breadcrumbs with 2 tablespoons olive oil and sprinkle evenly over the top of the mac and cheese.
Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly. Start checking around 20 minutes to prevent burning.
Rest Before Serving: Remove from oven and let dish sit for 5-10 minutes to set before serving.
Optional Garnish: Sprinkle chopped green onions or parsley on top for a fresh, colorful finish.

Notes

You can use store-bought rotisserie chicken or cook your own shredded chicken for the best flavor.
For a smokier BBQ flavor, add an extra 1/4 teaspoon smoked paprika or a dash of liquid smoke to the cheese sauce.
If you prefer a crispier topping without breadcrumbs, crushed crackers or potato chips work well as alternatives.
Make sure to gradually whisk milk into the roux to prevent lumps and achieve a smooth sauce.
If you want to make the dish ahead, assemble it and keep it covered in the refrigerator until ready to bake; add a few extra minutes to the baking time if chilled.
This recipe can be adapted to use gluten-free pasta and flour to make it gluten-free.