There’s nothing quite like comfort food that satisfies both kids and adults, and BBQ Chicken Mac and Cheese does exactly that. This recipe combines creamy mac and cheese with tender, flavorful BBQ chicken, creating a hearty casserole that’s perfect for family dinners, potlucks, or meal prepping for the week. Whether you’re a busy parent or just love a cheesy, saucy dish, this one will quickly become a go-to favorite.
Why You’ll Love BBQ Chicken Mac and Cheese
There are so many reasons to add this recipe to your weekly meal rotation:
Quick and Easy: This recipe is approachable even for beginner cooks. With simple ingredients and straightforward steps, you can have a delicious dinner ready in under an hour. Using pre-cooked rotisserie chicken can make it even faster.
Customizable Flavors: Want a little heat? Add some spicy pepper jack cheese or hot sauce to the chicken. Prefer a milder dish for kids? Use creamy Monterey Jack or cheddar cheese. You can even mix in your favorite vegetables, like bell peppers or corn, for extra flavor and nutrition.
Make-Ahead Friendly: This dish is perfect for prepping ahead. Make it a day in advance, then reheat when ready to serve. Add a little milk before reheating to keep it creamy and fresh.
Ingredient Notes
Before diving into the cooking steps, here’s a breakdown of the key ingredients you’ll need:
Chicken: Boneless, skinless chicken breasts work best, but shredded rotisserie chicken is a great shortcut if you’re short on time.
Seasonings: Salt, pepper, garlic powder, and chipotle powder bring flavor to both the chicken and cheese sauce.
BBQ Sauce: Pick your favorite brand; it gives the chicken that smoky-sweet flavor that pairs perfectly with cheese.
Cheese: A mix of shredded cheddar and pepper jack cheese adds richness and a touch of spice. You can also substitute Monterey Jack or Colby cheese.
Pasta: Medium shells hold the chicken and sauce beautifully, but elbow macaroni works just as well.
Butter & Flour: These form the base of your cheese sauce, creating a smooth, creamy texture.
Milk: Whole milk is ideal, but you can also use half-and-half, skim milk, or even chicken broth for a lighter version.
Optional extras: Hot sauce, sautéed onions, roasted corn, or jalapeños for a flavor boost.
Variations and Tips
- Vegetarian Option: Skip the chicken and drizzle BBQ sauce over the pasta for a simple vegetarian version.
- Gluten-Free: Use gluten-free pasta and all-purpose gluten-free flour for the roux.
- Add Veggies: Bell peppers, corn, onions, or even spinach make great additions.
- Make It Healthier: Use low-fat cheese and chicken broth instead of milk to cut calories.
How to Make BBQ Chicken Mac and Cheese
You’ll need a large pot, a mixing bowl, and optionally, a 9×9 baking dish if you want to bake the casserole.
Step 1: Cook the Chicken
If using fresh chicken, heat 1 tsp of oil in a skillet over medium-high heat. Cut chicken breasts in half for faster cooking, season with salt, pepper, garlic powder, and chipotle powder. Cook 8–10 minutes per side, until internal temperature reaches 165°F. Let rest for 2 minutes.
Step 2: Shred and Mix with BBQ Sauce
Shred the cooked chicken into bite-sized pieces. Toss with ⅓ cup BBQ sauce and optional hot sauce in a large bowl. Set aside.
Step 3: Cook the Pasta
Boil pasta according to package instructions until al dente. Drain and set aside.
Step 4: Make the Cheese Sauce
In the same pot, melt 4 tbsp butter over medium-low heat. Whisk in ¼ cup flour until smooth. Add 1½ cups milk and ½ cup water or chicken broth. Stir in seasonings and bring to a gentle simmer. Gradually mix in ¾ cup cheddar and ½ cup pepper jack cheese until melted.
Step 5: Combine and Serve
Add the cooked pasta and BBQ chicken to the cheese sauce. Mix well. Serve immediately, or transfer to a 9×9 casserole dish, drizzle extra BBQ sauce and sprinkle additional cheese on top, and bake at 400°F for 15 minutes for a bubbly, golden top. Garnish with chopped cilantro if desired.
What to Serve With BBQ Chicken Mac and Cheese
This dish is versatile and pairs beautifully with a variety of meals:
- As a Side: Serve alongside BBQ pulled chicken sandwiches, turkey burgers, or grilled chicken skewers.
- As a Full Meal: Pair with a fresh salad, like kale Caesar or Asian cabbage salad, for a complete dinner.
- Perfect for Entertaining: Its make-ahead convenience makes it ideal for potlucks or family gatherings.
Recipe Tips
- Always taste your cheese sauce before combining with pasta; adjust salt and pepper to your liking.
- Cook pasta al dente to avoid mushiness when mixed with the sauce.
- Don’t overbake in the oven—just lightly brown the top for that perfect, cheesy finish.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
BBQ Chicken
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Heat oil in a large skillet over medium-high heat. Season chicken with salt, pepper, chipotle powder, and garlic powder.
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Cook chicken 8–10 minutes per side until internal temperature reaches 165°F. Let rest 2 minutes.
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Shred chicken and toss with BBQ sauce and hot sauce (if using). Set aside.
Mac and Cheese
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Cook pasta according to package instructions until al dente. Drain and set aside.
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In the same pot, melt butter over medium-low heat. Whisk in flour until smooth.
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Gradually add milk and water (or broth), whisking continuously. Add seasonings and simmer gently.
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Remove from heat and stir in shredded cheeses until fully melted.
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Combine pasta and BBQ chicken with cheese sauce. Mix thoroughly.
Optional Baking
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Preheat oven to 400°F (200°C). Transfer mixture to a 9×9 casserole dish.
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Sprinkle additional cheese and drizzle with BBQ sauce. Bake 15 minutes until bubbly and lightly browned.
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Garnish with chopped cilantro if desired. Serve immediately.
Notes
- Taste as You Go: Adjust salt and pepper to your preference while making the cheese sauce.
- Healthy Twist: Use chicken broth instead of milk, and opt for low-fat cheese and protein-rich pasta.
- Don’t Overcook Pasta: Al dente pasta will hold up perfectly in the creamy sauce.
- Baking Tip: Avoid overbaking; just lightly brown the top for a cheesy, golden crust.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.