BBQ Chicken Mac and Cheese

This BBQ chicken mac and cheese combines two comfort food favorites into one irresistible dish. The smoky sweetness of barbecue sauce perfectly complements the creamy, cheesy pasta while tender shredded chicken adds satisfying protein to make it a complete meal.

I created this recipe when my daughter requested both mac and cheese and BBQ chicken for dinner on the same night. Rather than making two separate meals, I combined them, and it's become our most requested family dinner ever since.

Ingredients

• Chicken breast: provides lean protein and works perfectly with the BBQ flavors
• Elbow macaroni: creates the classic mac and cheese texture with pockets that hold the sauce
• Cheddar cheese: offers sharp flavor that stands up to the bold BBQ sauce
• Mozzarella cheese: adds that stretchy, melty quality everyone loves
• BBQ sauce: brings sweet, tangy, smoky flavors choose your favorite brand
• Garlic powder and onion powder: add depth without the texture of fresh aromatics
• Smoked paprika: enhances the barbecue flavor with extra smokiness
• Milk: creates the creamy base for the cheese sauce use whole milk for extra richness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil before adding your pasta. Cook exactly according to package directions for al dente texture, typically 8 to 10 minutes. Be sure to stir occasionally to prevent sticking. Drain thoroughly but do not rinse as the starch helps the sauce adhere better.

Prepare the BBQ Chicken:

Heat olive oil in a skillet over medium heat until it shimmers. Add your pre-cooked shredded chicken, spreading it evenly across the pan surface. Cook for 2 to 3 minutes, stirring occasionally until heated through. The edges should start to get slightly crispy which adds wonderful texture. Pour in the BBQ sauce and sprinkle all seasonings over the chicken. Stir continuously for about 1 minute until the chicken is thoroughly coated and the spices are fragrant.

Make the Cheese Sauce:

Pour milk into a clean saucepan and heat over medium-low heat. Do not boil or the sauce may break. Once the milk is warm, add both cheeses in small handfuls, stirring constantly with a wooden spoon or silicone spatula. Continue this process until all cheese is incorporated and the sauce is completely smooth with no lumps. This should take about 3 to 4 minutes.

Combine Everything:

Add the drained pasta directly to the cheese sauce, folding gently but thoroughly with a spatula to coat every piece. Next, incorporate the BBQ chicken mixture, stirring carefully to distribute it evenly throughout the mac and cheese. Let the combined dish simmer on low heat for 1 to 2 minutes to allow the flavors to meld together.

The smoked paprika is my secret ingredient here. I once accidentally doubled the amount, and it created such a wonderful depth of flavor that I've been making it that way ever since. My husband now refuses to eat BBQ mac and cheese anywhere else because he says mine has "that special something."

Make-Ahead Tips

This dish can be prepared up to two days in advance. Simply complete all steps, allow to cool completely, then refrigerate in an airtight container. When ready to serve, place in a covered casserole dish and reheat at 350°F for about 20 minutes, adding a splash of milk if it seems dry. The flavors actually develop and improve overnight!

Easy Variations

For a spicy kick, add 1 teaspoon of hot sauce or 1/4 teaspoon of cayenne pepper to the cheese sauce. You could also incorporate diced jalapeños or a can of green chiles. For a smoky bacon version, add 6 slices of crispy, crumbled bacon when combining all ingredients. Vegetarians can substitute the chicken with roasted cauliflower or chickpeas tossed in the same BBQ sauce mixture.

Serving Suggestions

This hearty dish pairs wonderfully with a crisp green salad dressed simply with vinaigrette to cut through the richness. For a complete comfort food experience, serve alongside buttery garlic bread or cornbread. During summer months, I love serving this with grilled vegetables like zucchini and bell peppers for a balanced meal with additional textures.

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Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with any pasta of your choice like penne, fusilli, or shells.

→ What cheese works best for this dish?

Cheddar and mozzarella are great choices, but you can also try Monterey Jack or Colby for a variation.

→ Can I make this dish ahead of time?

Yes, you can prepare it in advance and reheat it when needed. Add a splash of milk while reheating to maintain creaminess.

→ Can I make this dish vegetarian?

Absolutely! Replace the chicken with vegetables like roasted cauliflower or sautéed mushrooms.

→ What BBQ sauce is recommended?

Use your favorite brand of BBQ sauce. Sweet, smoky, or tangy options all work well, depending on your taste preferences.