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BBQ Chicken Mac and Cheese, a comforting and delicious meal featuring tender chicken, smoky barbecue sauce, and creamy mac and cheese, perfect for a satisfying dinner.

BBQ Chicken Mac and Cheese Heaven

Elevate classic comfort food with this BBQ Chicken Mac and Cheese recipe. Creamy, cheesy macaroni is infused with smoky barbecue flavor and tender, juicy chicken, creating a flavor explosion that will leave you craving more.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 2 cups cooked and shredded chicken rotisserie, grilled, or baked
  • 1 cup BBQ sauce sweet, smoky, or spicy
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 4 oz Gruyere cheese, shredded optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Optional Toppings: Cooked and crumbled bacon
  • Optional Toppings: Chopped green onions
  • Optional Toppings: Extra shredded cheese
  • Optional Toppings: Breadcrumbs
  • Salt for pasta water

Equipment

  • Large pot
  • Colander
  • Large saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • 9x13 inch baking dish (optional)
  • Grater
  • Cutting board
  • Knife

Method
 

  1. Preheat oven to 350°F (175°C) if baking.
  2. Cook the pasta: Fill a large pot with salted water and bring to a boil. Add the macaroni and cook al dente according to package directions. Drain and set aside.
  3. Prepare the BBQ chicken: Shred the cooked chicken and toss it with the BBQ sauce.
  4. Make the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce is smooth.
  6. Bring the sauce to a simmer, stirring constantly. Cook for 5-7 minutes, or until the sauce has thickened slightly and can coat the back of a spoon.
  7. Remove the saucepan from the heat and stir in the cheddar cheese, Monterey Jack cheese, and Gruyere cheese (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
  8. Season the cheese sauce with salt, pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.
  9. Combine: Add the cooked pasta and BBQ chicken to the cheese sauce. Stir until everything is evenly coated.
  10. Bake (Optional): Pour the mac and cheese into a greased 9x13 inch baking dish. Top with extra shredded cheese or breadcrumbs. Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly.
  11. Serve: If not baking, serve straight from the saucepan.
  12. Garnish: Top with your favorite toppings, such as crispy bacon, chopped green onions, extra shredded cheese, or a drizzle of BBQ sauce. Serve immediately.

Notes

For an extra creamy sauce, use freshly grated cheese instead of pre-shredded. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or stovetop, adding a splash of milk if needed to restore creaminess. For variations, try adding a pinch of cayenne pepper for a spicy kick, or substitute the chicken with pulled pork or grilled vegetables.