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.

Ingredients

Scale

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)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mac and cheese.
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.
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.
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.
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.
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.
Combine Macaroni and Chicken: Gently fold the cooked macaroni and shredded BBQ chicken into the cheese sauce, mixing evenly.
Incorporate BBQ Sauce: Stir in the BBQ sauce to infuse the dish with smoky, tangy flavor.
Prepare Baking Dish: Lightly grease a 9×13 inch baking dish and pour the mac and cheese mixture into it, spreading it out evenly.
Add Topping: Mix the bread crumbs with melted butter and sprinkle this mixture evenly over the top of the mac and cheese.
Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the top is bubbly and golden brown.
Rest: Remove from oven and let the dish rest for approximately 10 minutes to set before serving.
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