Get ready to fall head over heels for BBQ Chicken Mac and Cheese—a smoky, creamy, downright irresistible mashup of two beloved comfort foods. This dish layers juicy, barbecue-sauced chicken onto a bed of ultra-creamy, cheesy pasta shells, then bakes it all until bubbling and golden. The result? Pure, saucy magic in every forkful that the whole table will devour (and ask for seconds)!
Why You’ll Love This Recipe
- Ultimate Comfort Food Fusion: It’s the fabulous marriage of two all-time favorites—creamy mac and cheese meets sweet, smoky BBQ chicken!
- Packed with Bold Flavors: That double dose of chipotle, garlic, and spicy Buffalo sauce (if you dare!) brings just the right amount of heat and zing.
- Kid-Approved, Crowd Pleaser: Cheesy, saucy, and easy to scoop—everyone, even picky eaters, goes back for more.
- Easy to Make or Make Ahead: Simple steps, minimal fuss, and you can bake it ahead or freeze for busy weeknights.
Ingredients You’ll Need
Every ingredient in BBQ Chicken Mac and Cheese has a delicious purpose—from the seasoned chicken to the melty cheese combo and that signature swirl of barbecue sauce. Let’s peek at how each one shines and makes this dish over-the-top!
- Chicken Breasts: Sliced and cooked until juicy, these soak up all the BBQ flavors.
- Barbecue Sauce: Choose your favorite—sweet, spicy, or smoky! This brings tang and sticky deliciousness.
- Chipotle Powder, Garlic Powder, and Franks Red Hot (optional): For bold, smoky, and spicy undertones that give the chicken (and cheese sauce!) an exciting kick.
- Pasta Shells: Medium shells are perfect—they trap creamy cheese and bits of chicken in every bite. Gluten-free pasta works, too.
- Butter & Flour: The start of a quick roux that thickens your cheese sauce for that classic velvety texture.
- Milk or Chicken Broth: Choose based on richness preference—milk gives you extra creaminess, but broth works for a lighter feel.
- Cheddar & Pepper Jack Cheese: Sharp cheddar melts in for tang, while pepper jack gives just a little heat and extra meltiness.
- Salt & Pepper: Essential for balancing the sweet, spicy, and cheesy flavors in every layer.
- Oil: Just a teaspoon gets your chicken nice and golden in the pan.
- Cilantro (optional): For that extra grass-green pop and a burst of freshness on top.
Variations
The beauty of BBQ Chicken Mac and Cheese is how easy it is to adapt—switch up the cheeses, heat levels, or even make it vegetarian! Don’t be afraid to get creative and keep it fun based on what’s in your fridge or pantry.
- Shredded Rotisserie Chicken Shortcut: Skip the grilling or sautéing and stir in store-bought shredded rotisserie chicken tossed in BBQ sauce for busy nights.
- Make It Vegetarian: Swap the chicken for roasted cauliflower or smoked tofu to enjoy all that smoky flavor with no meat.
- Cheese Swap Party: Try smoked gouda, Monterey jack, or a bit of blue cheese crumbled on top for a decadent flavor twist.
- Kick Up the Heat: Add pickled jalapeños or a few dashes of hot sauce in the cheese sauce for spice lovers.
How to Make BBQ Chicken Mac and Cheese
Step 1: Season and Cook the Chicken
Start by slicing the chicken breasts in half lengthwise for faster, more even cooking. Pat them dry, then sprinkle salt, pepper, chipotle powder, and garlic powder on both sides. Heat a heavy skillet over medium-high, swirl in the oil, and cook the chicken until golden and cooked through, about 8-10 minutes per side or until a thermometer registers 165ºF. Let the cooked chicken rest for a couple of minutes before shredding or chopping it into bite-size pieces.
Step 2: Toss Chicken with BBQ Sauce
Add the shredded chicken to a large bowl and pour in that luscious barbecue sauce. This is where the magic happens! If you want an extra kick, stir in some hot sauce too. Mix until every smoky morsel is perfectly coated, then set aside while you tackle the pasta.
Step 3: Cook the Pasta Shells
Boil a large pot of well-salted water and drop in your pasta shells. Cook them just to al dente (check the package)—that way, they’ll hold their shape and not get mushy when they soak up all that cheese sauce. Drain and set aside, but don’t rinse—you want the starches to help the sauce cling!
Step 4: Make the Creamy Cheese Sauce
In the same pot (less to clean!), melt the butter over medium-low heat. Sprinkle in the flour, whisking constantly to make a smooth roux—this will give your cheese sauce body. Add in the seasonings, slowly whisk in your milk (or broth), and simmer until thickened and glossy. Now lower the heat and gradually add the shredded cheddar and pepper jack, stirring until completely melted and silky-smooth.
Step 5: Combine It All Together
Add the pasta shells into the cheesy sauce, then fold in the BBQ chicken. Gently stir so every bit is coated and you see those glorious swirls of sauce and chicken peeking through the shells.
Step 6: Optional—Bake for Golden Perfection
If you want that bubbly, slightly crispy topping, transfer everything to a 9×9 baking dish. Sprinkle on extra cheddar and drizzle a little more BBQ sauce for good measure. Pop it under a preheated 400ºF oven for about 15 minutes, just until the top is bronzed and irresistible. Don’t forget to let it cool for a few minutes—it’s molten hot!
Pro Tips for Making BBQ Chicken Mac and Cheese
- Say No to Overcooked Pasta: Be sure to cook your shells just to al dente—they’ll absorb more flavor and won’t get mushy after baking.
- BBQ Sauce Matters: Pick a high-quality, boldly flavored BBQ sauce you love—the flavor really shines through in the finished dish.
- Sauce Taste Test: Always taste your cheese sauce before mixing in the pasta; a pinch of salt or dash of hot sauce can make the flavors pop.
- Go for That Oven Finish: Even just 10-15 minutes in the oven lets the top get bubbly and caramelized—no one can resist it!
How to Serve BBQ Chicken Mac and Cheese
Garnishes
Cilantro or sliced green onions scattered over the top brighten up this dish with a fresh, zippy punch. A drizzle of extra barbecue sauce always looks inviting, and a sprinkle of crispy crumbled bacon or fried onions brings irresistible crunch and a touch of decadence.
Side Dishes
Pair BBQ Chicken Mac and Cheese with a crisp green salad, simple steamed broccoli, or juicy fresh corn on the cob. For a true summer cookout vibe, coleslaw or roasted vegetables on the side balance the rich, cheesy main perfectly.
Creative Ways to Present
Spoon the mac and cheese into individual ramekins or small cast iron skillets for a charming, personal feel. For a party, serve it in a big casserole with a topping bar—think extra hot sauce, bacon, chopped jalapeños, and green onions—so guests can customize their own BBQ Chicken Mac and Cheese bowl.
Make Ahead and Storage
Storing Leftovers
Leftover BBQ Chicken Mac and Cheese keeps beautifully! Store it in an airtight container in the refrigerator for up to four days—just be sure it’s fully cooled before you pack it away.
Freezing
This dish freezes like a dream. Portion it into freezer-safe containers or wrap tightly in foil, then stash in the freezer for up to two months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
For best results, reheat gently in the oven covered at 350ºF or zap single servings in the microwave with a splash of milk to keep things creamy. Give it a good stir before serving to redistribute all that saucy, cheesy goodness.
FAQs
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Can I use pre-cooked or rotisserie chicken for BBQ Chicken Mac and Cheese?
Absolutely! Using pre-cooked or rotisserie chicken is a wonderful shortcut—just shred it and toss with your BBQ sauce before mixing into the pasta and cheese sauce. It’s a real time-saver on busy nights.
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What’s the best cheese for this mac and cheese recipe?
Sharp cheddar is classic for creaminess and tang, while pepper jack adds a bit of heat. Feel free to mix and match—smoked gouda or Monterey jack are delicious swaps for extra depth or meltiness.
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Can I make BBQ Chicken Mac and Cheese gluten-free?
Yes! Just use your favorite gluten-free pasta shells and substitute the all-purpose flour with a gluten-free flour blend in the cheese sauce. The results are every bit as tasty and comforting.
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How do I prevent my mac and cheese from drying out when reheating?
Add a splash of milk or a bit more BBQ sauce before reheating, and cover the dish with foil in the oven to lock in moisture. Stir well before serving to keep everything dreamy and creamy.
Final Thoughts
If you’re craving cheesy comfort with a smoky, tangy twist, BBQ Chicken Mac and Cheese is the answer. I know you’ll adore every saucy, flavorful bite—don’t be surprised if it becomes your new go-to dinner for family, friends, and cozy nights alike. Happy cooking!
PrintBBQ Chicken Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 Servings
- Category: Baking
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This BBQ Chicken Mac and Cheese recipe combines tender, seasoned chicken with creamy, cheesy macaroni for a comforting and flavorful dish that’s perfect for a family dinner or gathering.
Ingredients
BBQ Chicken:
- 1 1/2 lb chicken breasts, sliced in half
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1 tsp oil
- 1/3 cup barbecue sauce
- 2 Tbsp franks red hot or any buffalo sauce (optional)
Mac and Cheese:
- 12 oz box shells, medium-sized (about 2 cups of dry pasta)
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt & pepper
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1 1/2 cup milk
- 1/2 cup water
- 3/4 cup cheddar, shredded
- 1/2 cup pepper jack cheese, shredded
Instructions
- BBQ Chicken: If you are cooking your own chicken, season and cook until done. Shred/chop the chicken, mix with BBQ & hot sauce, and set aside.
- Mac and Cheese: Cook pasta, make cheese sauce, combine with shredded BBQ chicken. Optionally, bake in oven at 400º for 15 minutes. Serve garnished with cilantro.
Notes
- Taste the cheese sauce for seasoning adjustments.
- Use chicken broth for a healthier option.
- Cook noodles al dente for best texture.
- Do not over bake the mac & cheese.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg