I promise I don’t always eat macaroni with a fork the size of a trowel, but when BBQ chicken mac and cheese shows up, I throw decorum out the window. This recipe started as a cheeky experiment one rainy Sunday — I dumped leftover shredded chicken, a glug of BBQ sauce, and a pile of cheese into macaroni and then heard angels (or maybe my kids) applaud. It smells wildly like a backyard grill and a cozy kitchen had a delicious baby. If you like melty cheese, smoky-sweet sauce, and crunchy buttery topping, buckle up: this dish will hug your taste buds and possibly steal your napkin.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This BBQ Chicken Mac Cheese blends creamy, cheesy mac with tangy, smoky BBQ and tender shredded chicken — so you get comfort food and backyard BBQ vibes in one forkful. The texture hits all the good notes: silky cheese sauce, bite from al dente pasta, and a crunchy golden top. It’s easy enough for a weeknight but impressive enough for friends. Trust me — it’s so forgiving even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 12 ounces elbow macaroni (about 3 cups dry)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup your favorite BBQ sauce, plus extra for drizzling
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream (or an extra 1/2 cup milk)
- 2 cups shredded sharp cheddar (about 8 oz)
- 1 cup shredded mozzarella (about 4 oz)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 cup panko breadcrumbs (optional topping)
- 2 tbsp melted butter (for breadcrumbs)
- Chopped green onions or parsley for garnish
For the Sauce / Garnish (optional):
- Extra BBQ sauce for drizzling
- Pickled jalapeños for a spicy kick
How I Make It
Step 1:
Preheat the oven to 375°F. Boil the pasta in salted water until it feels slightly firm to the bite — about 1 minute less than package directions; it will finish in the oven. Drain and toss the hot pasta with a splash of oil to keep it from sticking while you make the sauce. I love how the kitchen smells at this point — warm starch and steam that promises comfort.
Step 2:
Melt 3 tbsp butter over medium heat in a large skillet. Sprinkle in the 3 tbsp flour and whisk for about 1 minute until it smells toasty and turns pale gold. Slowly pour in the 2 cups milk and 1/2 cup cream, whisking constantly so the mixture stays silky. When the sauce thickens and coats the spoon, stir in the sharp cheddar and mozzarella until fully melted. Add 1 tsp smoked paprika, 1/2 tsp garlic powder, and salt and pepper to taste.
Step 3:
Fold the shredded chicken and 1 cup BBQ sauce into the cheese sauce, then add the cooked pasta and toss until everything wears a glossy, saucy coat. Taste and adjust — add a little more BBQ if you want more zing. The sauce should smell smoky-sweet and look lusciously thick.
Step 4:
Pour the mixture into a 9×13-inch baking dish. If you like crunch, mix 1 cup panko with 2 tbsp melted butter and sprinkle over the top. Bake at 375°F for about 20–25 minutes until the edges bubble and the top takes on golden spots. If you want extra color, slide it under the broiler for 1–2 minutes — watch it like a hawk.
Step 5:
Let the casserole rest for 5 minutes so the sauce settles. Sprinkle with chopped green onions, a drizzle of BBQ sauce, and maybe a few pickled jalapeños for contrast. Dig in while the cheese still stretches deliciously — you’ll hear little happy slurps and see proud smiles.
Pro Tips
- Use rotisserie chicken to save time and add flavor. It keeps the kitchen cleanup minimal and the flavor high.
- Make the cheese sauce smooth by adding milk slowly and whisking constantly — lumps show up when you rush.
- Want stovetop only? Skip the bake and stir the pasta into the sauce; serve immediately with toasted panko sprinkled on top.
- If your BBQ sauce runs sweet, balance with a teaspoon of apple cider vinegar or a squeeze of lemon.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Chicken ↔ pulled pork or shredded turkey for a different BBQ vibe.
- Whole milk and heavy cream ↔ 2 1/2 cups Greek yogurt thinned with a little water for tangier, higher-protein sauce (texture will change).
- For dairy-free: use a plant-based shredded cheese and a dairy-free milk thickened with a tablespoon of cornstarch; choose a vegan BBQ sauce.
- For gluten-free: swap in gluten-free pasta and use gluten-free flour or cornstarch for the roux; use gluten-free panko for topping.
Variations & Tips
- Spicy: Stir in chopped pickled jalapeños or a spoonful of chipotle in adobo.
- Kid-friendly: Leave out the jalapeños and use milder BBQ sauce; add cooked bacon bits for a fun treat.
- Vegetarian: Swap chicken for shredded roasted cauliflower or smoked tofu and use mushroom-based BBQ sauce for depth.
- Smoky: Add 1/2 tsp liquid smoke or use smoked cheddar for extra grill flavor.
- Baked individual servings: Use ramekins for personal portions — great for dinner parties.
- Creative twist: Stir in a handful of corn kernels and chopped red bell pepper for texture and color.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the mac in the baking dish, cover, and refrigerate for up to 24 hours. Bake for an extra 5–10 minutes at 375°F if cold from the fridge. Reheat leftovers in the oven at 350°F until warmed through, about 15–20 minutes.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or one larger pan; baking time may increase by 5–10 minutes. Watch for bubbling edges and a golden top as your doneness cues.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you must (so 2 1/4 tbsp oil instead of 3 tbsp butter).
- How do I know it’s done?
- You’ll see the sauce bubbling at the edges, the top taking on golden-brown spots, and the panko crisping. If you used raw chicken, ensure it reaches 165°F, but with pre-cooked chicken you mainly look for bubbling and a nicely browned top.
- What if I don’t have ingredient X?
- No panics. Swap shredded cheese varieties based on what you have (Colby or Monterey Jack work). If you lack panko, use crushed cornflakes or regular breadcrumbs for topping.
How I Like to Serve It
I serve this BBQ Chicken Mac Cheese with a crisp green salad and a bright vinegar-based coleslaw to cut through the richness. It shines at weeknight dinners, potlucks, or game-day spreads — and it pairs nicely with an ice-cold beer or a citrusy iced tea. In summer, I throw a quick corn on the cob on the grill and call it a picnic; in winter, it feels like a warm blanket on a plate.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best texture.
- Safe cooking temp for chicken: 165°F if you cook raw chicken for this recipe.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!