Imagine the creamy comfort of mac and cheese paired with the smoky sweetness of BBQ chicken—sounds like a match made in food heaven, right? This Ultimate BBQ Chicken Mac and Cheese recipe is the perfect dish for those moments when you want something indulgent, cozy, and downright delicious. Whether you’re hosting a backyard barbecue or just craving a hearty meal, this recipe has you covered.
Mac and cheese is a classic comfort food we all know and love, but when you add tender BBQ chicken to the mix, it creates a whole new level of flavor. Honestly, this dish feels like a big, warm hug in a bowl. Plus, it’s surprisingly simple to put together, making it a great option for busy weeknights or special weekends. Let’s dive in!
The Story Behind BBQ Chicken Mac and Cheese
Mac and cheese has been a staple in American kitchens for generations, originating from simple pasta dishes in Europe. It became a household favorite thanks to its creamy, cheesy goodness. BBQ chicken, on the other hand, has roots in Southern cooking, where smoky flavors and tangy sauces reign supreme. Combining these two comfort foods creates a dish that’s both familiar and exciting.
Growing up, my family loved Sunday barbecues. We’d have grilled chicken slathered in homemade BBQ sauce, and there’d always be a side of mac and cheese. One day, my mom decided to mix the leftovers together, and just like that, a new favorite was born. Over the years, I’ve tweaked and perfected the recipe to balance the smokiness of the BBQ with the creamy richness of the cheese.
This dish is especially popular in the summer, when barbecue season is in full swing, but honestly, it’s just as comforting in the colder months. It’s a recipe that bridges seasons—a little sunshine in the winter or a cozy hug on a breezy summer evening.
Ingredient Discussion
Let’s talk ingredients! For this BBQ Chicken Mac and Cheese recipe, every component plays a role in creating the ultimate comfort food experience. Here’s what you’ll need and why:
- Chicken: Opt for boneless, skinless chicken breasts or thighs. Thighs are juicier, but breasts work well too. If you’re short on time, rotisserie chicken is a great shortcut.
- BBQ Sauce: Choose a sauce that fits your flavor preference—sweet, smoky, or spicy. I personally love a balanced sauce that’s slightly tangy. If you’re feeling adventurous, make your own!
- Pasta: Elbow macaroni is traditional, but shells or cavatappi work beautifully, as their ridges hold onto the cheese sauce better.
- Cheese: A combination of sharp cheddar, gouda, and mozzarella creates the perfect creamy, gooey texture. Avoid pre-shredded cheese, as it doesn’t melt as well.
- Milk and Cream: Whole milk and heavy cream create the base for the sauce. You can substitute half-and-half for a lighter version.
- Butter and Flour: These form the roux, the foundation of the cheese sauce. It’s what makes the sauce silky and luxurious.
- Seasonings: Garlic powder, smoked paprika, salt, and pepper enhance the BBQ flavor and add depth to the cheese sauce.
If you’re gluten-free, swap the flour for a gluten-free alternative and use gluten-free pasta. For a lighter option, you can use low-fat milk and reduced-fat cheese, though the texture won’t be quite as indulgent.
Equipment Needed
Don’t worry—you don’t need fancy tools for this recipe. Here’s a list of what you’ll need and a few tips:
- Large Pot: For boiling the pasta. A sturdy, heavy-bottomed pot works best.
- Skillet: To cook the chicken and BBQ sauce. A non-stick or cast-iron skillet is ideal for even cooking.
- Saucepan: For making the cheese sauce. A whisk is helpful here for stirring the roux.
- 9×13 Baking Dish: If you plan to bake the dish for a golden, bubbly finish.
- Grater: For shredding the cheese. Freshly grated cheese melts so much better.
If you don’t have a baking dish, you can serve the mac and cheese straight from the pot—it’s just as delicious!
Preparation Method
- Cook the pasta: Boil a large pot of salted water and cook the macaroni until al dente (around 7-8 minutes). Drain and set aside.
- Prepare the chicken: Heat a skillet over medium heat. Season the chicken with garlic powder, smoked paprika, salt, and pepper. Cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F/74°C). Shred or dice the chicken and toss it with BBQ sauce until coated.
- Make the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk and cream, whisking constantly to smooth out lumps. Let it simmer for 4-5 minutes until thickened.
- Add the cheese: Reduce heat to low and stir in the shredded cheeses a handful at a time. Mix until fully melted and creamy.
- Combine everything: In a large pot or mixing bowl, combine the cooked pasta, cheese sauce, and BBQ chicken. Stir until evenly coated.
- Bake (optional): Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish. Bake uncovered for 20 minutes until bubbly and golden on top.
Pro tip: Taste the cheese sauce before mixing it with the pasta and adjust seasonings as needed. A pinch of cayenne can add a nice kick!
Cooking Tips & Techniques
Want to nail this dish every time? Here are some tried-and-true tips:
- Cook the pasta just shy of al dente since it will continue cooking in the sauce.
- Use freshly grated cheese—it melts smoother and gives the sauce a velvety texture.
- Don’t rush the roux; cooking it for a couple of minutes removes any raw flour taste.
- If your cheese sauce seems too thick, add a splash of milk to loosen it up.
- For a smoky twist, grill the chicken instead of pan-searing it.
I’ve learned the hard way that overcooking the pasta can lead to mushy mac and cheese—trust me, you’ll want that perfect texture!
Variations & Adaptations
This recipe is super versatile, so feel free to make it your own. Here are a few ideas:
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce for some heat.
- Vegetarian Version: Swap the chicken for roasted veggies like bell peppers, zucchini, or mushrooms.
- Gluten-Free: Use gluten-free pasta and a roux made with gluten-free flour.
- Smoky BBQ: Experiment with different BBQ sauces—chipotle or hickory-smoked varieties work great.
My personal favorite? Mixing in caramelized onions for a touch of sweetness. It’s so good!
Serving & Storage Suggestions
This dish is best served warm and gooey, straight from the pot or baking dish. Garnish with fresh parsley or a sprinkle of smoked paprika for added flair. Pair it with a crisp green salad or steamed veggies for a balanced meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to prevent dryness and microwave in 30-second intervals, stirring after each.
If you want to freeze it, make sure to let it cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information & Benefits
Here’s a rough breakdown per serving (based on 6 servings):
- Calories: 600-650
- Protein: 25-30g
- Carbs: 50-55g
- Fat: 25-30g
While this isn’t a low-calorie dish, it’s packed with protein from the chicken and calcium from the cheese. For a healthier twist, use whole-grain pasta and lighter cheese options.
Conclusion
If you’re craving comfort food with a twist, this Ultimate BBQ Chicken Mac and Cheese recipe is a must-try. It’s creamy, smoky, and bursting with flavor—a dish that’s perfect for any occasion. Whether you’re feeding a crowd or indulging solo, it’s sure to become a favorite.
I personally love this recipe because it’s a little nostalgic and a whole lot delicious. Don’t be afraid to put your own spin on it—whether you’re adding extra spice, veggies, or experimenting with different cheeses.
Give it a go and let me know how it turns out! Share your creations in the comments below, and don’t forget to pin this recipe for later. Happy cooking!
FAQs
Can I use pre-shredded cheese?
It’s better to use freshly grated cheese for a smoother melt and richer flavor. Pre-shredded cheese often contains additives that can affect the texture.
What’s the best BBQ sauce for this recipe?
Go with a sauce that fits your taste—sweet, smoky, or spicy. Homemade BBQ sauce works wonderfully if you have time!
Can I make this ahead of time?
Absolutely! Prepare the dish as directed but stop before baking. Cover and refrigerate for up to 24 hours, then bake when ready to serve.
How do I prevent the cheese sauce from getting grainy?
Use low heat when melting the cheese and stir continuously. Avoid overheating, as it can cause the cheese to separate.
Can I freeze leftovers?
Yes! Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
PrintUltimate BBQ Chicken Mac and Cheese
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A creamy, cheesy mac and cheese paired with smoky BBQ chicken, perfect for comfort food lovers and any occasion.
Ingredients
- 2 boneless, skinless chicken breasts or thighs (or rotisserie chicken)
- 1 cup BBQ sauce
- 16 oz elbow macaroni (or shells or cavatappi)
- 2 cups sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the macaroni until al dente (around 7-8 minutes). Drain and set aside.
- Heat a skillet over medium heat. Season the chicken with garlic powder, smoked paprika, salt, and pepper. Cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F/74°C). Shred or dice the chicken and toss it with BBQ sauce until coated.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk and cream, whisking constantly to smooth out lumps. Let it simmer for 4-5 minutes until thickened.
- Reduce heat to low and stir in the shredded cheeses a handful at a time. Mix until fully melted and creamy.
- In a large pot or mixing bowl, combine the cooked pasta, cheese sauce, and BBQ chicken. Stir until evenly coated.
- Optional: Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish. Bake uncovered for 20 minutes until bubbly and golden on top.
Notes
For a smoky twist, grill the chicken instead of pan-searing it. Taste the cheese sauce before mixing it with the pasta and adjust seasonings as needed. A pinch of cayenne can add a nice kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 625
- Sugar: 8
- Sodium: 950
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
Keywords: BBQ chicken mac and cheese, comfort food, cheesy pasta, BBQ recipe