You guys. I have to tell you about the recipe that’s basically become a legend in my house: this absolutely killer BBQ Chicken Mac and Cheese. Okay, so picture this: last summer, after one of those awesome backyard BBQs where everyone ate way too much, I found myself with a pile of leftover grilled chicken. My fridge, as usual, was practically a cheese shrine, and all I wanted was some serious, soul-hugging comfort food. My brain went “ding!” – why not combine them?
My first try? Let’s just say it was… an adventure. Edible, sure, but not quite the one. But I’m not a quitter, especially when cheese is involved! So, after a few more attempts (okay, fine, it was probably closer to five or six – don’t judge my dedication!), filled with lots of stirring, tasting, and tweaking that BBQ sauce to cheese ratio just so, I finally nailed it. This isn’t just mac and cheese, people. It’s a smoky, tangy, ridiculously cheesy dream come true, and it’s way easier to make than you’d think. What makes it SO special is how it takes two classic comfort foods and smashes them together into something totally new and amazing. Seriously, get ready for your family to beg for this BBQ Chicken Mac and Cheese on repeat.
Ingredients You’ll Need (The Good Stuff!)
Alright, let’s talk ingredients! Grab these, and you’re on your way to cheesy paradise. I’ve also popped in a few swap ideas, ’cause life happens, and sometimes you gotta improvise!
- For the Mac & Cheese:
- Elbow Macaroni: About 1 pound (that’s usually a standard box, around 4 cups). But hey, don’t feel boxed in (ha!), shells, cavatappi, or even rotini are fantastic too. You want something with little nooks and crannies for all that glorious sauce to cling to.
- Unsalted Butter: 1/2 cup (which is 1 stick).
- All-Purpose Flour: 1/2 cup. If you’re doing the gluten-free thing, a good quality GF all-purpose blend should work out fine.
- Whole Milk: 3 whole cups. If you’re feeling extra decadent, go for 2 cups of whole milk and 1 cup of heavy cream – oh. my. word. Unsweetened almond or oat milk can work in a pinch, but the creaminess might be a little different, just a heads up!
- Evaporated Milk: 1 can (the 12-ounce kind). This stuff is my secret weapon for the creamiest mac and cheese, no joke!
- Sharp Cheddar Cheese: 8 glorious ounces, and PLEASE, for the love of all things cheesy, grate it yourself! It melts a million times better than the pre-shredded stuff in a bag. Trust me on this.
- Monterey Jack Cheese: Another 8 ounces, also freshly grated. Colby Jack is a great sub, or if you want to get a little fancy, some Gouda would add an amazing smoky touch.
- Cream Cheese: 4 ounces, just chop it into little cubes. This is what makes it suuuper velvety.
- Salt: About 1 teaspoon, but you taste and decide.
- Black Pepper: About 1/2 teaspoon, again, your taste buds rule.
- Smoked Paprika: 1 teaspoon. This gives it a beautiful, subtle smokiness that’s just chef’s kiss.
- Dry Mustard Powder: 1/2 teaspoon. Sounds weird, maybe? But it actually makes the cheese taste even cheesier. Magic!
- For the BBQ Chicken (The Star Partner!):
- Cooked Chicken: You’ll want 2 to 3 cups, either shredded or diced up. That rotisserie chicken from the store? Your best friend for this recipe. Seriously, such a time-saver! Leftover grilled chicken or thighs are also perfect.
- Your Go-To BBQ Sauce: About 1 cup, plus a little extra for drizzling on top later (because why not?). Pick your fave – sweet and tangy, a little smoky, or even one with a bit of a spicy kick if that’s your jam!
- Optional Crispy Topping (If You’re Feeling Fancy, and You Should!):
- Panko Breadcrumbs: 1/2 cup. These guys give the BEST crunch. So good.
- Melted Butter: 2 tablespoons. For tossing with those lovely panko crumbs.
- Extra Shredded Cheddar: About 1/2 cup. Because, let’s be real, there’s no such thing as too much cheese.
How Long ‘Til We Eat? (The Nitty-Gritty on Timing)
Okay, so how long does this adventure in deliciousness take? Not too long, and every minute is worth it, I swear!
- Getting Your Ducks in a Row (Prep Time): Give yourself about 20-25 minutes. Most of this is grating that cheese (I know, I know, but it’s SO worth the tiny arm workout!) and getting your chicken all sauced up. If your chicken is already cooked and shredded, you’re basically a superhero and can shave off some time here!
- Cook Time Magic: This is around 30-35 minutes if you’re going the stovetop-to-oven route for that crispy top. If you’re just keeping it all on the stovetop (which is also amazing, btw), it’s more like 20-25 minutes once your pasta is cooked.
- Grand Total Time: You’re looking at roughly 50 to 60 minutes from start to diving in face-first. Just enough time to set the table and warn everyone that something epic is about to happen.
Let’s Make Some Magic! (Step-by-Step to BBQ Chicken Mac and Cheese Bliss)
Alright, ready to rock and roll? Follow along, and you’ll be basking in the glory of your own homemade BBQ Chicken Mac and Cheese before you can say “more cheese, please!”
Step 1: Pasta Time!
First up, let’s get that pasta boiling. Grab a big pot, fill it with water, salt it like the sea (well, almost!), and bring it to a good rolling boil. Toss in your macaroni (or whatever awesome pasta shape you chose) and cook it just until it’s al dente. That means it should still have a tiny bit of chewiness to it, especially since it’ll cook a smidge more in the sauce or if you decide to bake it. Once it’s perfect, drain it really well. And super important tip: DON’T rinse your pasta! That lovely starchy coating helps the cheese sauce cling on for dear life.
Step 2: Get Your Chicken BBQ-Ready
While that pasta is bubbling away, let’s get our chicken situation sorted. In a medium-sized bowl, take your cooked, shredded (or diced) chicken and lovingly toss it with about 1 cup of your favorite BBQ sauce. You want every little piece to be coated and happy. If it looks like it needs a bit more sauce, go for it! Then just set that bowl of deliciousness aside for a bit.
Step 3: The Amazing Cheese Sauce – This is Where the Magic Happens!
Now for the part that makes this BBQ Chicken Mac and Cheese truly sing: the cheese sauce! In a nice big pot or a Dutch oven (you can even use the pasta pot if it’s big enough, just give it a quick wipe), melt that 1/2 cup of butter over medium heat. When it’s all melted and looking a bit foamy, sprinkle in the 1/2 cup of all-purpose flour. Get your whisk out and keep it moving pretty constantly for a minute or two. You’re cooking out that raw flour taste – this is your roux, and it’s the foundation of a thick, dreamy sauce.
Next, slowly, and I really mean slowly, pour in the 3 cups of whole milk. Whisk, whisk, whisk like crazy as you pour to keep lumps from forming. Once that’s in, whisk in the can of evaporated milk. Keep this mixture cooking over medium heat, stirring it pretty often so it doesn’t stick, until it starts to thicken up and you see just a few gentle bubbles. This usually takes about 5 to 7 minutes. Try not to let it boil like crazy.
Step 4: It’s Cheese O’Clock!
Turn the heat down to low – very important! Now for the best part: adding all that glorious cheese. Start adding your freshly grated sharp cheddar and Monterey Jack, a handful at a time. Stir gently until each batch is melted and smooth before you add the next. It’s like a cheesy lava flow, and it’s amazing. Then, toss in your cubed cream cheese, the smoked paprika, that magic dry mustard powder, salt, and pepper. Keep stirring gently until every last bit of cheese is melted and your sauce is velvety, smooth, and just begging to be eaten. Give it a taste here – careful, it’s hot! Does it need a tiny bit more salt? Another pinch of pepper? Make it perfect for YOU!
Step 5: Bring It All Together!
Okay, add your cooked and drained pasta right into that pot of liquid gold. Stir it gently but make sure every single piece of pasta gets a good coating of that cheesy goodness. Now, carefully fold in that beautiful BBQ chicken you prepped earlier. Oh. My. Gosh. The aroma alone! At this point, you could just call it a day and serve up this incredibly creamy stovetop BBQ Chicken Mac and Cheese. And honestly? It would be totally epic.
Step 6: The Crispy Topping Option (Because Crispy is Awesome)
But… if you’re like me and you live for that crispy, golden-brown topping, let’s take it one step further. Crank your oven up to 375°F (that’s 190°C). Gently spoon your BBQ Chicken Mac and Cheese mixture into a 9×13 inch baking dish (or any oven-safe dish that’s roughly that size). In a little bowl, mix together the panko breadcrumbs with the 2 tablespoons of melted butter and that extra 1/2 cup of shredded cheddar. Get it all nicely combined, then sprinkle this yummy, crumbly mixture all over the top of your mac and cheese.
Pop it into the oven and bake for about 15-20 minutes. You’re looking for that topping to be beautifully golden brown and bubbly, and for the mac and cheese to be heated all the way through. When it comes out, try – and I know this is the hardest part – to let it rest for just a few minutes before you serve it. It helps the sauce set up a little bit and prevents lava-mouth.
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How to Serve This Bowl of Awesome (Serving Ideas!)
You did it! Your incredible BBQ Chicken Mac and Cheese is ready to be devoured. But how should you present this masterpiece? Here are a few ideas I love:
- Keep it Classic & Cozy: Honestly, just scoop a big ol’ serving into a bowl. Maybe an extra little swirl of BBQ sauce on top? Pure comfort food perfection.
- Add Some Greenery: A simple side salad with a light, tangy vinaigrette is SO good with this. It cuts through the richness in the best way. Steamed green beans or even some bright broccoli florets are also great.
- Cool it Down (in a good way!): A little dollop of sour cream or plain Greek yogurt on top adds a nice, cool tanginess that I really enjoy.
- Fresh Herb Sprinkle: Chop up some fresh chives or parsley and sprinkle them over the top right before serving. It adds a little pop of color and a hint of freshness.
- Feeling Spicy?: If you like a bit of a kick, a few dashes of your favorite hot sauce or some thinly sliced jalapeños (fresh or the pickled kind from a jar) would be amazing.
- Make it a Full-On Feast: While this BBQ Chicken Mac and Cheese is definitely a meal in itself, if you’re serving a crowd or just want to stretch it, smaller portions alongside some fluffy cornbread or a crisp, vinegar-based coleslaw would be fantastic.
Truthfully, there’s no wrong way to eat this BBQ Chicken Mac and Cheese. It’s a winner for a busy weeknight, a lazy weekend treat, or even when you need a dish that’ll wow everyone at a potluck.
Seriously, Why I’m SO Obsessed With This Recipe!
Okay, I’m not even exaggerating when I say this BBQ Chicken Mac and Cheese is one of my all-time favorite things to make and eat. It’s like the heavyweight champion of comfort food. You’ve got the creamy, dreamy mac and cheese, then BAM, that smoky, tangy BBQ chicken. It just checks all the boxes! And the fact that you can use a rotisserie chicken to speed things up? Genius for a weeknight when you want something that tastes like you slaved away for hours. I just have a feeling you and your family are going to fall head-over-heels for this recipe, just like we have.
So, what are you waiting for?! Go forth and create this amazing BBQ Chicken Mac and Cheese! And please, oh please, when you make it, pop back here and leave a comment to let me know how it turned out. Did you try any fun variations? Did the kids devour it? I absolutely love hearing from you all! Happy cooking, friends!
BBQ Chicken Mac and Cheese
Delicious homemade BBQ Chicken Mac and Cheese: a creamy cheesy easy recipe with smoky BBQ chicken The ultimate comfort food Try this dish!
Ingredients
- 1 pound Elbow Macaroni or other pasta
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 3 cups Whole Milk
- 1 can 12 ounces Evaporated Milk
- 8 ounces Sharp Cheddar Cheese freshly grated
- 8 ounces Monterey Jack Cheese freshly grated
- 4 ounces Cream Cheese cut into cubes
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dry Mustard Powder
- 2-3 cups Cooked Chicken shredded or diced
- 1 cup Your Favorite BBQ Sauce plus extra for drizzling
- Optional Topping:
- 1/2 cup Panko Breadcrumbs
- 2 tablespoons Melted Butter
- 1/2 cup Extra Shredded Cheddar
Instructions
Step 1: Pasta Time!
First up, let’s get that pasta boiling. Grab a big pot, fill it with water, salt it like the sea (well, almost!), and bring it to a good rolling boil. Toss in your macaroni (or whatever awesome pasta shape you chose) and cook it just until it’s al dente. That means it should still have a tiny bit of chewiness to it, especially since it’ll cook a smidge more in the sauce or if you decide to bake it. Once it’s perfect, drain it really well. And super important tip: DON’T rinse your pasta! That lovely starchy coating helps the cheese sauce cling on for dear life.
Step 2: Get Your Chicken BBQ-Ready
While that pasta is bubbling away, let’s get our chicken situation sorted. In a medium-sized bowl, take your cooked, shredded (or diced) chicken and lovingly toss it with about 1 cup of your favorite BBQ sauce. You want every little piece to be coated and happy. If it looks like it needs a bit more sauce, go for it! Then just set that bowl of deliciousness aside for a bit.
Step 3: The Amazing Cheese Sauce – This is Where the Magic Happens!
Now for the part that makes this BBQ Chicken Mac and Cheese truly sing: the cheese sauce! In a nice big pot or a Dutch oven (you can even use the pasta pot if it’s big enough, just give it a quick wipe), melt that 1/2 cup of butter over medium heat. When it’s all melted and looking a bit foamy, sprinkle in the 1/2 cup of all-purpose flour. Get your whisk out and keep it moving pretty constantly for a minute or two. You’re cooking out that raw flour taste – this is your roux, and it’s the foundation of a thick, dreamy sauce.
Next, slowly, and I really mean slowly, pour in the 3 cups of whole milk. Whisk, whisk, whisk like crazy as you pour to keep lumps from forming. Once that’s in, whisk in the can of evaporated milk. Keep this mixture cooking over medium heat, stirring it pretty often so it doesn’t stick, until it starts to thicken up and you see just a few gentle bubbles. This usually takes about 5 to 7 minutes. Try not to let it boil like crazy.
Step 4: It’s Cheese O’Clock!
Turn the heat down to low – very important! Now for the best part: adding all that glorious cheese. Start adding your freshly grated sharp cheddar and Monterey Jack, a handful at a time. Stir gently until each batch is melted and smooth before you add the next. It’s like a cheesy lava flow, and it’s amazing. Then, toss in your cubed cream cheese, the smoked paprika, that magic dry mustard powder, salt, and pepper. Keep stirring gently until every last bit of cheese is melted and your sauce is velvety, smooth, and just begging to be eaten. Give it a taste here – careful, it’s hot! Does it need a tiny bit more salt? Another pinch of pepper? Make it perfect for YOU!
Step 5: Bring It All Together!
Okay, add your cooked and drained pasta right into that pot of liquid gold. Stir it gently but make sure every single piece of pasta gets a good coating of that cheesy goodness. Now, carefully fold in that beautiful BBQ chicken you prepped earlier. Oh. My. Gosh. The aroma alone! At this point, you could just call it a day and serve up this incredibly creamy stovetop BBQ Chicken Mac and Cheese. And honestly? It would be totally epic.
Step 6: The Crispy Topping Option (Because Crispy is Awesome)
But… if you’re like me and you live for that crispy, golden-brown topping, let’s take it one step further. Crank your oven up to 375°F (that’s 190°C). Gently spoon your BBQ Chicken Mac and Cheese mixture into a 9×13 inch baking dish (or any oven-safe dish that’s roughly that size). In a little bowl, mix together the panko breadcrumbs with the 2 tablespoons of melted butter and that extra 1/2 cup of shredded cheddar. Get it all nicely combined, then sprinkle this yummy, crumbly mixture all over the top of your mac and cheese.
Pop it into the oven and bake for about 15-20 minutes. You’re looking for that topping to be beautifully golden brown and bubbly, and for the mac and cheese to be heated all the way through. When it comes out, try – and I know this is the hardest part – to let it rest for just a few minutes before you serve it. It helps the sauce set up a little bit and prevents lava-mouth.
Notes
Pasta Choice: Shells cavatappi or rotini also work well
Cheese Grating: Freshly grated cheese melts best
Chicken Tip: Rotisserie chicken is great time-saver
Sauce Thickness: Adjust milk slightly for desired consistency
Serving Suggestion: Garnish with fresh parsley or chives
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Nutrition Information:
Yield: 8 servingsAmount Per Serving:Calories: Approximately 750 calories per serving
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