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This BBQ Chicken Mac and Cheese blends creamy cheddar and mozzarella cheese with tender shredded chicken and smoky BBQ sauce into a comforting pasta dish. Ready in just 30 minutes, it’s perfect for busy weeknights or casual weekend dinners. Serve it hot with an extra drizzle of BBQ sauce or pair it with a salad or garlic bread for a complete meal. The recipe is easy to customize by adding spice or swapping cheeses to suit your taste.
The first time I made this it was an impromptu dinner after a hectic day. Now it’s my go-to comfort food that everyone eagerly asks for.
Ingredients
- Boneless skinless chicken breasts: These stay juicy and absorb the BBQ flavor well
- BBQ sauce: Choose a style you love whether smoky, sweet, or tangy to shape the dish’s flavor
- Elbow macaroni: Holds sauce nicely and gives that classic mac and cheese texture
- Sharp cheddar cheese: Adds a bold cheesy flavor base that stands out
- Mozzarella cheese: Provides the gooey stretchiness that makes mac and cheese irresistible
- Whole milk: Creates a smooth and creamy cheese sauce
- Unsalted butter: Builds richness and helps make the sauce silky
- All-purpose flour: Thickens the cheese sauce for perfect consistency
- Garlic powder and onion powder: Add savory depth without overwhelming the dish
- Salt and pepper: Used to balance and enhance all the flavors
Step-by-Step Instructions
- Cook the Chicken:
- Season chicken breasts lightly with salt and pepper. Heat a little oil in a skillet over medium heat. Cook the chicken for about six to seven minutes on each side until fully cooked. Let it rest briefly then shred it with two forks while still warm.
- Cook the Pasta:
- While the chicken cooks bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente following package instructions. Drain thoroughly and set aside.
- Make the Cheese Sauce:
- In a saucepan melt the butter over medium heat. Stir in the flour and cook for about one minute to form a roux, which will thicken the sauce without a raw flour taste. Slowly whisk in the milk along with the garlic and onion powders. Stir constantly until the sauce thickens, usually about three to four minutes.
- Add the Cheese:
- Lower the heat and stir in both the cheddar and mozzarella cheese. Continue mixing until the cheese is fully melted and the sauce is smooth. Taste and season with salt and pepper as needed.
- Combine Everything:
- Add the cooked pasta and shredded chicken into the cheese sauce. Pour in the BBQ sauce and stir thoroughly until everything is evenly coated.
- Serve and Enjoy:
- Serve the mac and cheese hot with a drizzle of extra BBQ sauce on top. Fresh herbs like parsley or chives are a nice optional garnish that adds a pop of color and freshness.
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My favorite part is the cheesy stretch when you scoop it up. My youngest loves trying to get the longest cheese pull at the table. It’s also one of the rare dishes that just disappears without any complaints from anyone in the family.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk to bring back that creamy texture. It also freezes well in portions for up to three months. Just thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap cheddar for gouda or pepper jack for a different flavor profile and some extra spice. You can use rotisserie chicken if you want to save time. For a vegetarian version simply leave out the chicken and add roasted vegetables or a plant-based protein substitute.
Serving Suggestions
Pair with a simple green salad or roasted broccoli to balance the richness. Garlic bread on the side turns it into a restaurant-style comforting meal. Add some crispy onions or sliced jalapeños on top for a crunchy texture or a spicy kick.
Cultural Context
Mac and cheese is a classic comfort food beloved across American kitchens. BBQ represents Southern culinary traditions with rich smoky flavors. This dish blends the two in a way that feels both nostalgic and fresh, combining two beloved favorites into one hearty meal.
Recipe FAQs
- → Can I use different kinds of cheese?
Yes, alternatives like gouda, pepper jack, or cream cheese work well and offer varied textures and flavors.
- → Is it possible to prepare this dish ahead of time?
Absolutely. You can prepare it in advance, refrigerate, and gently reheat while adding a splash of milk to keep the sauce creamy.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to three days. Reheat slowly on the stovetop with a bit of milk to maintain creaminess.
- → Can this dish be frozen?
Yes, freeze in portioned, airtight containers for up to three months and thaw overnight in the refrigerator before reheating.
- → What pasta types work best in this dish?
Short pastas like elbow macaroni, penne, or rotini are ideal since they hold the sauce well.
- → Can it be made vegetarian?
Yes, simply omit the chicken and add roasted vegetables or plant-based proteins for texture and flavor.
- → How can I add more spice?
Include chopped jalapeños, hot sauce, or pepper jack cheese for an added kick.
- → Can I add bacon for extra flavor?
Definitely. Cooked bacon adds a crunchy texture and smoky depth that complements the dish.
- → Is doubling the quantities feasible for larger groups?
Yes, the dish scales up well, making it suitable for feeding bigger groups or meal prepping.