BBQ Chicken Mac and Cheese Recipe

Introduction

BBQ Chicken Mac and Cheese is a comforting twist on a classic favorite, combining smoky barbecue flavors with creamy, cheesy pasta. It’s perfect for a family dinner or casual gatherings where everyone craves something hearty and delicious.

Ingredients

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Gruyere cheese (optional)
• 1 cup cooked and shredded BBQ chicken (about 2-3 chicken breasts)
• 1/2 cup BBQ sauce
• 1/4 cup bread crumbs
• 2 tablespoons melted butter
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water, then set aside.
3. Step 3: Melt 1/2 cup butter in a large saucepan over medium heat.
4. Step 4: Whisk in the flour until a smooth paste forms.
5. Step 5: Gradually whisk in the milk, adding it a little at a time and ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
6. Step 6: Reduce heat to low and stir in salt, black pepper, and cayenne pepper if using.
7. Step 7: Add the shredded cheddar, Monterey Jack, and Gruyere cheeses one at a time, stirring until melted and the sauce is creamy.
8. Step 8: Gently fold in the cooked macaroni and shredded BBQ chicken.
9. Step 9: Stir in the BBQ sauce until blended.
10. Step 10: Pour the mixture into a greased 9×13 inch baking dish.
11. Step 11: Combine bread crumbs and melted butter, then sprinkle evenly over the mac and cheese.
12. Step 12: Bake for 20-25 minutes until bubbly and golden brown on top.
13. Step 13: Let the dish rest for 10 minutes before serving.
14. Step 14: Garnish with chopped green onions for a fresh finish.

Tips & Variations

• Use smoked chicken or add a splash of smoked paprika to enhance the BBQ flavor.
• For a creamier texture, substitute half the milk with heavy cream.
• Try different cheeses like mozzarella or pepper jack for a unique twist.
• Add jalapeños or hot sauce to the cheese sauce if you like extra heat.
• Use panko bread crumbs for a crunchier topping.

Storage

Store leftover BBQ Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring occasionally. Avoid overheating to keep the cheese sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mac and cheese mixture ahead and refrigerate it before baking. Bake it fresh when ready, adding a few extra minutes to the baking time if it’s chilled.

What type of BBQ sauce works best?

A thicker, smoky BBQ sauce complements this dish well, but you can use your favorite variety—sweet, spicy, or tangy—to match your taste preferences.

BBQ Chicken Mac and Cheese Recipe

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★★★★★

4.5 from 126 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

This BBQ Chicken Mac and Cheese combines creamy, cheesy comfort food with savory BBQ chicken for a delicious twist on a classic dish. Tender elbow macaroni is enveloped in a rich, multi-cheese sauce, mixed with shredded BBQ chicken, and topped with a crispy breadcrumb crust before baking to golden perfection. Garnished with fresh green onions, it’s a hearty, flavorful meal perfect for family dinners or casual gatherings.

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Ingredients

Scale 1x2x3x

Macaroni and Cheese Base

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Gruyere cheese (optional)

BBQ Chicken Addition

• 1 cup cooked and shredded BBQ chicken (about 2–3 chicken breasts)
• 1/2 cup BBQ sauce

Topping and Garnish

• 1/4 cup bread crumbs
• 2 tablespoons melted butter
• 1/4 cup chopped green onions (for garnish)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mac and cheese.
2. Cook Macaroni: Boil a large pot of water and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking, then set aside.
3. Make Roux: In a large saucepan over medium heat, melt the 1/2 cup butter. Whisk in the all-purpose flour until you have a smooth paste, creating the roux that will thicken your cheese sauce.
4. Add Milk Gradually: Slowly whisk in the 3 cups of milk in increments, stirring continuously to ensure the mixture stays smooth. Continue whisking until the sauce thickens to a creamy consistency.
5. Season Sauce: Lower the heat to low and stir in salt, black pepper, and cayenne pepper if using, to add warmth and flavor to the sauce.
6. Add Cheeses: Gradually add shredded cheddar, Monterey Jack, and Gruyere cheese, one type at a time. Stir each in until fully melted and the sauce is smooth and creamy.
7. Combine Macaroni and Chicken: Gently fold the cooked macaroni and shredded BBQ chicken into the cheese sauce, mixing evenly.
8. Incorporate BBQ Sauce: Stir in the BBQ sauce to infuse the dish with smoky, tangy flavor.
9. Prepare Baking Dish: Lightly grease a 9×13 inch baking dish and pour the mac and cheese mixture into it, spreading it out evenly.
10. Add Topping: Mix the bread crumbs with melted butter and sprinkle this mixture evenly over the top of the mac and cheese.
11. Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the top is bubbly and golden brown.
12. Rest: Remove from oven and let the dish rest for approximately 10 minutes to set before serving.
13. Garnish and Serve: Sprinkle the chopped green onions over the top as a fresh garnish and serve warm.

Notes

• Using a mix of cheddar, Monterey Jack, and Gruyere cheeses creates a rich, complex flavor and smooth texture.
• Make sure to rinse the cooked macaroni with cold water to prevent it from overcooking and to cool it down for folding into the cheese sauce.
• Adjust the amount of BBQ sauce to your taste preference for more or less smokiness.
• For a gluten-free version, substitute the flour with a gluten-free all-purpose blend and use gluten-free bread crumbs.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.
• Optional cayenne pepper adds a mild kick; omit if you prefer a milder taste.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: BBQ chicken mac and cheese, baked macaroni and cheese, cheesy BBQ pasta, comfort food casserole