How To Make BBQ Chicken Mac and Cheese

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If you’re craving a hearty dish that creatively blends comfort food, then this bbq chicken mac and cheese recipe is for you. It’s the ultimate combination of cheesy pasta and tender chicken, all drizzled with mouthwatering BBQ sauce.

This recipe addresses the need for quick preparation, satisfying family meals, creamy texture, smoky flavor, and preventing mushy pasta during busy weeknight cooking.

Cylindrical pasta shells with chicken, cilantro, and barbecue sauce.

I’ve faced my share of busy weeknights when I needed something quick yet satisfying for my family, and this recipe has become my saving grace. It easily tackles the challenge of keeping everyone happy and full, making it a reliable choice when unexpected guests pop by.

What sets this dish apart is its creamy texture and the smoky flavor from the BBQ sauce, which brings the whole meal together nicely in just about 45 minutes. It’s one of those meals you’ll want to make over and over again, especially after a long day.

If you appreciate easy weeknight meals, check out my Honey BBQ Chicken Breast for another delicious chicken recipe.

Dietary Considerations

  • This recipe is not gluten-free due to the flour used in the sauce preparation.
  • The recipe contains cheddar cheese and milk, so it is unsuitable for vegan diets.
  • This recipe does not meet dairy-free diets because of cheddar cheese, milk, and butter ingredients.
  • The recipe is not keto or low-carb because of the elbow macaroni and flour content.
  • The recipe is nut-free as none of the ingredients contain or include nuts.

Why You Will Love This Recipe

  • Impressive Comfort Food This BBQ chicken mac and cheese is a hearty combination of smoky BBQ flavor and creamy cheese sauce. It’s a dish that warms you up and brings everyone to the table.
  • Simple Yet Flavorful With ingredients like chipotle powder and garlic, every bite delivers a nice kick that elevates basic mac and cheese into something special. Each spoonful offers not just comfort but also a burst of tasty flavors.
  • Convenient for Busy Evenings You can have this dish ready in just 45 minutes. It’s an easy casserole that’s perfect for weeknight dinners or cozy weekends when you need a bit of comfort food without a long prep time.
  • Customizable Goodness Feel free to switch up your cheese choices or throw in extra veggies for a colorful twist. This recipe adapts to whatever you have on hand, making it versatile for any occasion.

Print

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Pasta with shell noodles, grilled chicken, and cilantro in a bowl.

How To Make BBQ Chicken Mac and Cheese

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  • Author: Ashley
  • Prep Time: 15 minutes
  • Cool Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stove-top and Baking
  • Cuisine: American
  • Diet: Halal

Description

This BBQ Chicken Mac and Cheese recipe combines smoky BBQ flavors with creamy, cheesy pasta and tender chicken, perfect for a family meal.


Ingredients

Scale
  • lb (680 g) chicken breasts
  • 12 oz (340 g) medium shells pasta
  • 4 Tbsp (56 g) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • 1½ cup (360 ml) whole milk
  • ½ cup (120 ml) water
  • ⅓ cup (80 ml) barbecue sauce
  • ¾ cup (85 g) sharp cheddar cheese, grated
  • ½ cup (60 g) pepper jack cheese, grated
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) black pepper, freshly ground
  • ½ tsp (1.5 g) chipotle powder
  • ½ tsp (1.5 g) garlic powder
  • 1 tsp (5 ml) oil for cooking chicken
  • 2 Tbsp (30 ml) Frank’s Red Hot sauce (optional)

Instructions

  1. Step 1: Heat a large skillet over medium-high heat, then add 1 teaspoon oil. Season chicken breasts with ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chipotle powder, and ½ teaspoon garlic powder. Place chicken breasts in the skillet and cook for 8-10 minutes on each side until the internal temperature reaches 165°F (74°C). This ensures juicy and safe-to-eat chicken. Remove chicken from skillet and shred or cut into bite-sized pieces. Mix shredded chicken with ⅓ cup barbecue sauce and optional 2 tablespoons Frank’s Red Hot sauce if desired. Set aside.
    Step 1
  2. Step 2: While the chicken cooks, bring a large pot of salted water to a boil. Add 12 ounces medium shells pasta and cook according to package instructions until al dente. After pasta is cooked, drain it in a colander and set aside. Optionally, add 1 tablespoon olive oil 2 minutes after draining to prevent sticking and keep shells separate.
    Step 2
  3. Step 3: In the same large pot, melt 4 tablespoons unsalted butter over medium-low heat. Whisk in ¼ cup all-purpose flour continuously for about 2 minutes to form a roux, cooking out the raw flour taste. Gradually add 1½ cup whole milk and ½ cup water while whisking constantly until sauce thickens and coats the back of a spoon (about 5-7 minutes). If the sauce is not creamy or is clumping, gradually whisk in an additional ¼ cup hot milk after 5 minutes to adjust texture and prevent lumps.
    Step 3
  4. Step 4: Lower heat to low and stir in ¾ cup grated sharp cheddar cheese and ½ cup grated pepper jack cheese until melted and fully combined. Stir gently to maintain smooth cheese sauce texture.
    Step 4
  5. Step 5: Fold cooked pasta and shredded BBQ chicken into the cheese sauce in the pot. Mix until all ingredients are well coated and evenly distributed.
    Step 5
  6. Step 6: Serve the mac and cheese immediately from the pot or transfer it to a baking dish. For a baked version, preheat oven to 350°F (175°C), spread mixture evenly, optionally top with extra cheese, and bake for 15 minutes to thicken the sauce and create a bubbly finish.
    Step 6
  7. Step 7: Store leftovers in airtight containers.
    Step 7

Notes

  • Preheat skillet for 3 minutes on medium-high heat before adding chicken to ensure proper browning and prevent sticking.
  • Whisking the roux continuously prevents lumps in your cheese sauce.
  • If cheese sauce becomes gritty, add ¼ cup hot milk gradually during cooking to smooth it out.
  • Adding 1 tablespoon olive oil to drained pasta helps keep shell pasta separate and saucy.
  • Adjust BBQ sauce sweetness by adding 1 teaspoon vinegar 10 minutes into simmering the chicken mixture if it tastes too sweet.
  • Reheat leftovers in the oven or microwave; add a splash of milk during reheating to restore creaminess.
  • Serve with garlic knots or cornbread.
  • Side dishes like coleslaw or fresh garden salad complement the flavors well.
  • Use leftovers to make BBQ chicken quesadillas, nachos, bake into stuffed peppers, or as a topping for baked potatoes.
  • Garnish with extra barbecue sauce, green onions, shredded cheese, or jalapeños for added flavor.
  • Swap cheddar and pepper jack cheeses with other melting cheeses of choice for different flavor profiles.
  • Add extra vegetables such as diced bell peppers or corn for added texture and color.
  • Use shredded rotisserie chicken as a shortcut for the chicken preparation step.
  • Use sharp cheddar cheese grated fresh for better melting and flavor.
  • Whole milk provides creamier sauce; 2% milk can be used for lighter texture but avoid skim milk as it lacks creaminess.
  • Unsalted butter controls seasoning better in the sauce.
  • All-purpose flour is essential to thicken the cheese sauce smoothly without clumps.
  • Freshly ground black pepper balances richness, and chipotle powder adds smoky heat.
  • Choose thick, smoky barbecue sauce varieties to provide the best flavor balance for the dish.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 90mg

Bowl of shell pasta with cheese sauce, pulled chicken, and barbecue drizzle.

Ingredient Notes

  • Elbow macaroni: Choose a quality brand to get that perfect chewy texture. Make sure to cook it al dente to avoid mushiness once baked.
  • Cooked chicken: Use shredded rotisserie chicken for easy prep and robust flavor. It adds protein and pairs beautifully with BBQ sauce.
  • BBQ sauce: Go for a thick, flavorful variety. A smoky sauce works well to complement the dish and gives it that BBQ kick you want.
  • Cheddar cheese: Opt for sharp cheddar for a bold flavor that stands out. Grate it yourself for better melting and texture instead of pre-packaged cheese.
  • Milk: Whole milk gives a creamy consistency. If you’re looking for something lighter, you can use 2% but avoid skim; it won’t be as rich.
  • Butter: Use unsalted butter for cooking the sauce to control the seasoning. It enhances the creaminess and richness of the mac and cheese.
  • Flour: All-purpose flour is key for making a smooth cheese sauce. It thickens without clumping, giving it that nice, creamy texture.
  • Onion powder: This adds a sweet, savory depth to the flavor. It’s a subtle ingredient but makes a big difference in overall taste.
  • Garlic powder: Opt for fresh garlic for an extra punch, but if you’re short on time, garlic powder works just fine and blends easily into the sauce.
  • Black pepper: Freshly ground black pepper is best. It adds a slight kick and balances out the richness of the cheese and sauce.

Recipe Tips

  1. If your cheese sauce isn’t creamy, gradually whisk in ¼ cup hot milk, 5 minutes into cooking, to adjust texture and prevent clumping.
  2. When pasta sticks together, add 1 tablespoon olive oil 2 minutes after draining it to keep the shells separate and saucy.
  3. If the chicken isn’t browning well, ensure the pan is preheated on medium-high for 3 minutes before adding chicken to prevent sticking.
  4. When using BBQ sauce, test for sweetness; if it’s too sweet, add 1 teaspoon vinegar 10 minutes into simmering for added balance.
  5. If you want a firmer texture, bake the mac and cheese at 350°F for 15 minutes before serving to help thicken the sauce.

Serving Suggestions

Serve with garlic knots or cornbread for a satisfying meal. Add a side of coleslaw or a fresh garden salad.

Use to make BBQ chicken quesadillas or BBQ chicken nachos. Add to a baked potato or mix into a stuffed pepper.

Top with extra barbecue sauce or a sprinkle of green onions. Consider adding shredded cheese or jalapeños for extra flavor.

Recipe variations

  • You can use pulled pork instead of chicken to make this BBQ chicken mac and cheese. Add ½ teaspoon smoked paprika to complement the BBQ flavor.
  • Add extra heat by stirring in 3 tablespoons of Frank’s Red Hot sauce with the barbecue sauce for a spicier finish. Either fresh or rotisserie chicken works well.
  • Either medium shell pasta or elbow macaroni provide the best pasta base. If increasing servings, use 1 pound of pasta and adjust cheeses accordingly.
  • You can include diced jalapeños for a spicy twist with ¼ cup of finely diced peppers. This pairs nicely with my Buffalo Chicken Breast recipe for added flavor variety.

Save This Recipe

How to Store?

To keep your BBQ chicken mac and cheese fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat.

Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving to maintain texture.

Freezing: Wrap tightly in plastic wrap and place in a freezer container. Freeze for up to 2 months. Thaw overnight in the refrigerator.

If you enjoyed this BBQ Chicken Mac and Cheese or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!

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