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Featured image of creamy Bbq Chicken Mac And Cheese, perfect for a comforting and flavorful meal.

Ultimate BBQ Chicken Mac and Cheese

Indulge in the creamy, smoky goodness of this BBQ Chicken Mac and Cheese. Perfectly cooked macaroni is coated in a velvety cheese sauce and loaded with tender, flavorful BBQ chicken, making it a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce smoky recommended
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 lb elbow macaroni
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • 3 cups milk whole milk recommended
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground mustard
  • 4 cups shredded cheddar cheese sharp or medium
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions optional, for garnish

Equipment

  • Large Skillet
  • Two forks (for shredding chicken)
  • Large pot (for macaroni)
  • Colander
  • Large saucepan or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Serving bowls

Method
 

  1. Drizzle olive oil in a large skillet over medium-high heat.
  2. Season the chicken breasts with smoked paprika, garlic powder, and black pepper.
  3. Sear the chicken for 5-7 minutes per side, until cooked through (internal temperature of 165°F).
  4. Remove the chicken from the skillet and let it cool slightly.
  5. Shred the chicken with two forks, then toss it with your favorite BBQ sauce. Set aside.
  6. Cook the elbow macaroni according to package directions. Salt the water generously.
  7. Drain the macaroni well and set aside.
  8. In a large saucepan or Dutch oven, melt the butter over medium heat.
  9. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  10. Slowly pour in the milk, whisking constantly to prevent lumps.
  11. Bring the mixture to a simmer, stirring occasionally. Let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
  12. Remove the saucepan from the heat and stir in the salt, pepper, and ground mustard.
  13. Add the cheddar cheese and Monterey Jack cheese, a little at a time, stirring until melted and smooth after each addition.
  14. Add the cooked macaroni to the cheese sauce and stir to combine.
  15. Gently fold in the shredded BBQ chicken.
  16. Serve immediately, garnished with chopped green onions, if desired.

Notes

Experiment with different cheeses like Gruyere or Gouda. Add a pinch of cayenne pepper for a little kick. You can assemble the mac and cheese up to a day in advance. For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the mac and cheese before baking. Leftover BBQ Chicken Mac and Cheese can be mixed with bread crumbs and formed into patties for pan-frying.