Go Back
Smoky BBQ Chicken Mac And Cheese is the featured image, showcasing a delicious and cheesy baked pasta dish with barbecue chicken.

BEST Smoky BBQ Chicken Mac and Cheese

This Smoky BBQ Chicken Mac and Cheese recipe combines the comforting flavors of creamy mac and cheese with the savory and smoky taste of BBQ chicken. It's a delicious and satisfying dish that's perfect for a weeknight dinner or a weekend gathering. Customize with your favorite toppings and BBQ sauce for a truly personalized meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 4 cups shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese optional
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup your favorite BBQ sauce
  • Optional toppings: chopped green onions, crumbled bacon, fresh cilantro, a drizzle of extra BBQ sauce

Equipment

  • Oven
  • Baking dish (9x13 inch)
  • Large pot or Dutch oven
  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Colander
  • Fork
  • Grater
  • Cutting board
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
  3. Rub the spice mixture all over the chicken breasts.
  4. Place the chicken in a baking dish and bake for 25-30 minutes, or until cooked through.
  5. Let the chicken cool slightly, then shred it using two forks.
  6. Toss the shredded chicken with your favorite BBQ sauce and set aside.
  7. Cook the elbow macaroni according to package directions until al dente.
  8. Drain the macaroni and set aside.
  9. In a large pot or Dutch oven, melt the butter over medium heat.
  10. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  11. Slowly pour in the milk, whisking continuously to prevent lumps.
  12. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
  13. Stir in the salt, pepper, garlic powder, and onion powder.
  14. Remove the pot from the heat and stir in 3 cups of the cheddar cheese, the Monterey Jack cheese, and the Gruyere cheese (if using) until the cheese is melted and the sauce is smooth.
  15. Add the cooked macaroni to the cheese sauce and stir to combine.
  16. Gently fold in the shredded BBQ chicken.
  17. Preheat oven to 350°F (175°C) if baking.
  18. Pour the mac and cheese mixture into a greased 9x13 inch baking dish if baking.
  19. Sprinkle the remaining 1 cup of cheddar cheese over the top if baking.
  20. Bake for 15-20 minutes, or until the cheese is melted and bubbly if baking.
  21. Let the mac and cheese cool slightly before serving.
  22. Garnish with your favorite toppings, such as chopped green onions, crumbled bacon, or a drizzle of extra BBQ sauce.

Notes

Don't overcook the macaroni; al dente is best. Shred your own cheese for a creamier sauce. Keep the heat low when making the cheese sauce to prevent separation. Spice it up with cayenne pepper or hot sauce. Experiment with different BBQ sauces. You can prepare the mac and cheese ahead of time and bake it just before serving. Leftovers can be stored in the refrigerator for up to 3 days. Add vegetables like roasted broccoli, peas, or corn. Variations include Spicy BBQ Chicken Mac and Cheese (add jalapenos), Pulled Pork BBQ Mac and Cheese (substitute pulled pork), Buffalo Chicken Mac and Cheese (use buffalo wing sauce), Vegetarian BBQ Mac and Cheese (use jackfruit), and Smoked Gouda Mac and Cheese (replace some cheddar with smoked gouda).