BBQ Chicken Mac and Cheese – One-Pan Cheesy Comfort Food Recipe
This BBQ Chicken Mac and Cheese is the ultimate comfort food mashup! Creamy macaroni meets smoky shredded BBQ chicken, all baked under a layer of gooey melted cheese. Perfect for weeknight dinners, potlucks, or game day feasts.
Equipment
- Large pot (for pasta)
- Skillet (for chicken)
- Saucepan (for cheese sauce)
- Whisk
- Spatula
- Tongs
- Optional: Casserole dish (for baking)
Ingredients
- 3 cups cooked shredded chicken (grilled, rotisserie, or smoked)
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1 lb elbow macaroni or pasta shells
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole preferred)
- 2 cups sharp cheddar cheese, shredded
- 1 cup gouda or mozzarella, shredded
- ½ cup pepper jack cheese (optional, for heat)
- Salt and pepper to taste
- Optional toppings: scallions, crispy onions, breadcrumbs
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Warm chicken in a skillet with BBQ sauce over medium heat until caramelized and sticky.
- In a saucepan, melt butter and whisk in flour to make a roux. Cook for 1–2 minutes.
- Gradually add milk, whisking constantly until thickened.
- Stir in cheeses until smooth and creamy. Season with salt and pepper.
- Combine pasta, BBQ chicken, and cheese sauce in a large bowl or pot. Mix well.
- Optional: Transfer to a casserole dish, top with breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden.
- Let rest for 5–10 minutes before serving. Garnish with scallions or crispy onions.
Notes
- Use freshly shredded cheese for best melt and texture.
- Rotisserie chicken saves time and adds flavor.
- Add a splash of milk when reheating to maintain creaminess.
- Customize with jalapeños, bacon, or roasted veggies.
- Make gluten-free by using GF pasta and flour.
- For parties, bake in mini muffin tins for bite-sized servings.