Oh my gosh, you’re going to fall head over heels for this BBQ chicken mac and cheese—I know I did! Picture this: tender shreds of chicken coated in smoky-sweet BBQ sauce, all tangled up in the creamiest, cheesiest macaroni you’ve ever tasted. It’s the kind of comfort food that makes you close your eyes and sigh after the first bite.
I stumbled upon this combo when I had leftover rotisserie chicken and a serious mac and cheese craving. The moment I swirled that first spoonful of BBQ sauce into the cheese sauce, I knew I’d created something magical. Now it’s my go-to dish when I need something that feels indulgent but comes together in about half an hour. The best part? That gorgeous golden cheese crust that forms when you pop it under the broiler for just a minute—absolute perfection!
Why You’ll Love This BBQ Chicken Mac and Cheese
Listen, I know mac and cheese is already amazing on its own – but wait till you taste it with this smoky BBQ twist! Here’s why this recipe will become your new favorite:
- Creamy dreamy texture: That cheese sauce clings to every noodle thanks to the perfect roux-to-milk ratio (learned this after many trial batches!)
- Smoky-sweet flavor bomb: The BBQ sauce caramelizes slightly in the oven, creating this incredible depth that makes you keep going back for “just one more bite”
- Weeknight lifesaver: Rotisserie chicken means it comes together faster than ordering takeout – my record is 22 minutes flat!
- Crowd-pleasing magic: I’ve served this at everything from kids’ birthdays to football parties and it disappears every single time
Trust me, once you try this combo, regular mac and cheese will feel downright boring.
Ingredients for BBQ Chicken Mac and Cheese
Alright, let’s talk ingredients! Here’s what you’ll need to make this heavenly dish happen – I’ll break it down so you know exactly what to grab at the store. And don’t worry, there’s nothing too fancy here – just good, honest ingredients that create magic together.
- 12 oz elbow macaroni (or cavatappi if you’re feeling fancy – those little spirals hold sauce beautifully)
- 2 cups cooked shredded chicken (I always cheat with rotisserie chicken – so much flavor!)
- 3/4 cup BBQ sauce (plus extra for drizzling – use your favorite brand)
- 3 tbsp butter (real butter only – no substitutes here!)
- 3 tbsp all-purpose flour (this thickens our cheese sauce to perfection)
- 2 1/2 cups milk (whole milk makes the creamiest sauce)
- 1/2 cup heavy cream (optional but oh-so-worth it for extra richness)
- 2 cups shredded cheddar (pack it tight when measuring)
- 1 cup shredded mozzarella (for that gorgeous cheese pull we all love)
- Seasoning squad: garlic powder, smoked paprika, salt, and pepper
- Chopped parsley (optional garnish that makes it look fancy)
Ingredient Notes & Substitutions
Got dietary needs or missing an ingredient? No problem! Here’s how to adapt:
- Pasta: Gluten-free elbows work great – just watch the cooking time
- Cheese: Swap in Monterey Jack or Gouda if you prefer
- BBQ sauce: Use homemade if you’ve got it – adjust sweetness to taste
- Chicken: Leftover grilled chicken works beautifully too
See? Flexible like your favorite yoga pants!
How to Make BBQ Chicken Mac and Cheese
Okay, let’s get cooking! This recipe comes together in stages but flows perfectly once you get going. I like to think of it as my little kitchen dance – prep the chicken, cook the pasta, make the sauce, then bring it all together. Follow these steps and you’ll have the most incredible BBQ chicken mac and cheese in no time!
- Preheat & pasta prep: If baking, preheat oven to 400°F. Cook pasta in salted boiling water for 1 minute less than package says – we want it al dente since it’ll cook more later.
- BBQ chicken magic: While pasta cooks, toss your shredded chicken with 3/4 cup BBQ sauce in a bowl. Set aside – this lets the flavors mingle while you work on the sauce.
- Cheese sauce time: (See details below – this step is crucial!) Melt butter, make your roux, then slowly add milk to create the base for our luscious sauce.
- Season & melt: Once the milk mixture thickens, stir in your seasonings, then add cheeses gradually. Low and slow is the key to a smooth, lump-free sauce.
- Bring it all together: Drain pasta, then gently fold it into the cheese sauce along with your BBQ chicken. Taste and adjust seasoning if needed.
Stovetop Cheese Sauce
The secret to perfect cheese sauce? Patience! Melt butter over medium heat, then whisk in flour to make a golden roux. Gradually pour in milk while whisking constantly – this prevents lumps. Let it simmer until it coats the back of a spoon (about 3-4 minutes). Reduce heat to low before adding cheese in handfuls, stirring until fully melted before adding more.
Baking for Extra Crispiness
For that irresistible golden top, transfer to a greased baking dish, sprinkle with extra cheese, and bake at 400°F for 8-12 minutes until bubbly. Want crispy edges? Broil for 1-2 minutes – but watch closely! That beautiful browning happens fast.
Tips for Perfect BBQ Chicken Mac and Cheese
After making this recipe more times than I can count (okay fine, it’s my guilty pleasure), I’ve picked up some foolproof tricks to guarantee amazing results every single time:
- Undercook that pasta! Seriously, take it out 1-2 minutes early – it’ll finish cooking in the sauce and won’t turn mushy
- Save your pasta water – that starchy liquid is gold for thinning the sauce if it gets too thick
- Taste your BBQ sauce first – some brands are sweeter than others, so adjust the amount to your liking
- Shred your own cheese – pre-shredded has anti-caking agents that can make sauces grainy
- Let it rest 5 minutes after baking – this helps the sauce set up perfectly
Follow these little nuggets of wisdom, and you’ll be the BBQ mac and cheese hero of your household!
Serving Suggestions for BBQ Chicken Mac and Cheese
Oh, let me tell you how I love to serve this beauty! A crisp green salad cuts through the richness perfectly – my go-to is a simple arugula mix with lemon vinaigrette. Garlic bread is non-negotiable for soaking up every last bit of that cheesy BBQ goodness. For cookouts, I’ll pair it with tangy coleslaw or roasted Brussels sprouts (trust me, the caramelized edges work magic with the smoky flavors). And if we’re feeling extra indulgent? Sweet cornbread muffins on the side – pure comfort food heaven!
Storage & Reheating Instructions
Here’s the scoop on leftovers (though honestly, they rarely last long in my house!): Store cooled mac and cheese in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk to bring back that creamy texture – microwave in 30-second bursts, stirring between each. For that just-baked feel, pop it in the oven at 350°F for about 10 minutes. Pro tip: The flavors actually deepen overnight, making day-two mac even more delicious!
BBQ Chicken Mac and Cheese FAQs
I get asked about this recipe ALL the time – here are the most common questions that pop up (and my tried-and-true answers!):
Can I use pre-shredded cheese?
Technically yes, but I don’t recommend it. Those anti-caking agents can make your sauce grainy. Take the extra 2 minutes to shred block cheese – your taste buds will thank you!
How can I make it spicier?
Easy! Use a spicy BBQ sauce, add a pinch of cayenne to the cheese sauce, or mix in some diced jalapeños with the chicken. My husband loves it with a drizzle of hot honey on top!
Can I make this ahead?
Absolutely! Assemble everything but hold the final bake. Cover and refrigerate up to 24 hours, then bake as directed (adding a few extra minutes since it’s cold). The pasta might absorb some sauce, so keep extra milk handy.
What if my sauce seems too thick?
No panic! Just stir in reserved pasta water or warm milk a tablespoon at a time until it reaches your perfect consistency. I’ve saved many a thick sauce this way!
Can I freeze leftovers?
You can, but the texture changes a bit. Thaw overnight in the fridge, then reheat gently with extra milk. Honestly? It’s so good fresh that I’d rather enjoy it within a few days!
Nutritional Information
Just a heads up – these numbers are estimates based on my typical ingredients. Your exact values might dance around a bit depending on the brands you use and any personal tweaks you make (I won’t judge if you add extra cheese!). One hearty serving clocks in around 640 calories with 32g of protein – comfort food that actually keeps you full!
Now It’s Your Turn!
Alright, my fellow comfort food lovers – I’ve shared all my secrets, now it’s your turn to work that BBQ chicken mac and cheese magic! Whip up a batch this weekend (or hey, no judgment if it’s a Tuesday night craving) and tell me how it turns out. Did you add any fun twists? Maybe some crispy bacon bits or a dash of hot sauce? Drop your creations in the comments – I live for seeing how you make my recipes your own!
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Irresistible BBQ Chicken Mac and Cheese in 30 Minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful BBQ chicken mac and cheese that combines tender shredded chicken with a rich cheese sauce and smoky BBQ flavors.
Ingredients
- 12 oz elbow macaroni (or cavatappi)
- 2 cups cooked shredded chicken (rotisserie is perfect)
- 3/4 cup BBQ sauce (plus a little extra for drizzling)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 1/2 cups milk (whole milk best)
- 1/2 cup heavy cream (optional, extra creamy)
- 2 cups shredded cheddar
- 1 cup shredded mozzarella (for that melty cheese pull)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- Chopped parsley (optional garnish)
Instructions
- Cook pasta: Boil macaroni in salted water until just al dente. Drain.
- BBQ chicken: In a bowl, toss shredded chicken with 3/4 cup BBQ sauce. Set aside.
- Make cheese sauce: In a large pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk (and cream if using). Simmer 3–4 minutes until thickened.
- Season + melt cheese: Stir in garlic powder, smoked paprika, salt, and pepper. Turn heat to low and stir in cheddar and mozzarella until smooth.
- Combine: Fold in cooked pasta and BBQ chicken. Stir until everything is coated.
- Optional bake (like the photo): Pour into a greased 9×13 dish, top with a little extra cheese, and bake at 400°F for 8–12 minutes until bubbly. Broil 1–2 minutes for browned spots if you want.
- Serve: Drizzle with a touch more BBQ sauce and sprinkle parsley.
Notes
- Use rotisserie chicken for quick prep.
- Add extra cheese on top before baking for a golden crust.
- Adjust BBQ sauce to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 12g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
Keywords: BBQ chicken mac and cheese, creamy mac and cheese, baked mac and cheese with chicken, easy mac and cheese casserole, shredded chicken mac and cheese