BBQ Chicken Mac and Cheese is the ultimate comfort food mash-up that I turn to when I want something cheesy, smoky, and completely satisfying. It combines creamy mac and cheese with tender shredded BBQ chicken for a dish that’s rich, hearty, and packed with flavor. Whether I’m serving it for a weeknight dinner or bringing it to a potluck, it’s always a crowd-pleaser.
Why You’ll Love This Recipe
I love how this dish brings together two of my favorite comfort foods in one bite. The creamy, melty cheese sauce clings to the pasta, while the BBQ chicken adds a sweet and tangy contrast that cuts through the richness. It’s easy to prepare, fun to customize, and makes a perfect one-dish meal that’s filling and flavorful. Plus, it reheats beautifully, so leftovers never go to waste.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Elbow macaroni or your favorite pasta
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Cooked, shredded chicken
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Your favorite BBQ sauce
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Butter
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All-purpose flour
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Milk
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Shredded cheddar cheese
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Shredded mozzarella or Monterey Jack cheese
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Salt and pepper
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Optional: smoked paprika, garlic powder, hot sauce
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Optional toppings: crispy onions, bacon bits, chopped green onions
directions
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I start by cooking the pasta in salted water until al dente, then I drain and set it aside.
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While the pasta cooks, I mix the shredded chicken with BBQ sauce in a bowl and warm it gently in a saucepan or microwave.
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In a large saucepan, I melt butter over medium heat and whisk in the flour to make a roux. I cook it for 1–2 minutes, then slowly whisk in the milk until smooth.
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I stir continuously until the sauce thickens, then I remove it from the heat and mix in the shredded cheeses until fully melted and creamy.
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I season the sauce with salt, pepper, and optional spices like paprika or garlic powder.
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I combine the cooked pasta with the cheese sauce in a large pot or baking dish. I fold in half of the BBQ chicken mixture and swirl it throughout.
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I spoon the remaining BBQ chicken on top and give it a light stir or leave it layered.
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If I’m baking it, I transfer the mixture to a greased baking dish and bake at 375°F for 15–20 minutes until bubbly. I add crispy toppings during the last few minutes.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Sometimes I use rotini or cavatappi for a more textured pasta. I’ve also added corn, black beans, or sautéed onions for a Southwestern twist. For a spicy kick, I use pepper jack cheese or a splash of hot sauce in the cheese sauce. If I want to make it extra indulgent, I top it with crumbled bacon or a crispy breadcrumb topping.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the microwave or on the stovetop with a splash of milk to bring back the creaminess. If I baked it, I cover it with foil and reheat it in the oven at 350°F until warmed through.
FAQs
Can I use store-bought rotisserie chicken?
Yes, I can. Rotisserie chicken makes this recipe even quicker. I just shred it and mix it with BBQ sauce before adding to the mac.
What’s the best cheese for mac and cheese?
I love a mix of sharp cheddar and mozzarella or Monterey Jack for flavor and meltiness. Gouda or smoked cheddar adds great depth too.
Can I make this ahead of time?
Yes, I assemble it up to a day in advance, then bake it when ready to serve. I add a bit more milk to keep it from drying out.
Is it better baked or stovetop?
It depends on my mood. Baked gives it a golden top and firmer texture, while stovetop is creamier and faster. Both ways are delicious.
Can I make it gluten-free?
Absolutely. I use gluten-free pasta and a gluten-free flour blend for the roux. Everything else stays the same.
Conclusion
BBQ Chicken Mac and Cheese is one of those feel-good meals that always brings smiles to the table. The creamy, cheesy pasta mixed with smoky, tangy chicken makes for an unforgettable combo. Whether I bake it for a family dinner or serve it straight from the stove, this dish is pure comfort in every bite.
Print
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Stovetop or Baked
- Cuisine: American
- Diet: Halal
Description
BBQ Chicken Mac and Cheese is a creamy, cheesy pasta dish with a sweet and smoky twist, combining classic mac and cheese with tender BBQ chicken for a hearty, crowd-pleasing comfort meal.
Ingredients
- 12 oz elbow macaroni (or pasta of choice)
- 2 cups cooked, shredded chicken
- 3/4 cup BBQ sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- Salt and pepper to taste
- Optional: 1/2 tsp smoked paprika, 1/2 tsp garlic powder, hot sauce to taste
- Optional toppings: crispy onions, bacon bits, chopped green onions
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- Mix shredded chicken with BBQ sauce and warm gently.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
- Gradually whisk in milk until smooth. Stir until thickened.
- Remove from heat. Stir in cheeses until melted. Season with salt, pepper, and optional spices.
- Combine cooked pasta with cheese sauce. Fold in half the BBQ chicken mixture.
- Spoon remaining BBQ chicken on top. Stir lightly or leave layered.
- For baked version: transfer to greased baking dish, bake at 375°F for 15–20 minutes until bubbly. Add toppings in last few minutes if desired.
Notes
- Use rotisserie chicken for convenience.
- Swap pasta shapes or try gluten-free pasta.
- Add corn, beans, or sautéed onions for a twist.
- Top with bacon or breadcrumbs for extra crunch.
- Add hot sauce or pepper jack for heat.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 430
- Sugar: 6g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
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