BBQ chicken mac and cheese is the ultimate comfort food mashup—creamy, cheesy pasta loaded with smoky BBQ chicken and topped with even more gooey goodness. Each bite blends rich, velvety mac and cheese with the tangy, savory punch of barbecue flavor. I love how this dish brings together two classic favorites into one warm, hearty, irresistible meal.
Why You’ll Love This Recipe
I love this recipe because it’s rich, satisfying, and packed with flavor. The tender chicken soaked in BBQ sauce adds a bold, smoky layer to the creamy mac and cheese, while the melted cheese pulls everything together beautifully. It’s easy to make, great for feeding a crowd, and even better the next day. Whether I serve it for a weeknight dinner or a casual gathering, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
elbow macaroni or pasta of choice
cooked shredded or chopped chicken (rotisserie or grilled)
BBQ sauce (your favorite variety)
butter
all-purpose flour
milk
cheddar cheese (shredded)
mozzarella or Monterey Jack cheese
salt
black pepper
optional: smoked paprika, garlic powder, green onions, or crispy bacon bits
Directions
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I cook the pasta in salted water until al dente, then drain and set it aside.
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In a saucepan, I melt butter and whisk in flour to make a roux. I cook for 1–2 minutes, then slowly whisk in the milk until smooth and slightly thickened.
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I stir in the shredded cheese, salt, pepper, and optional seasonings until the sauce is creamy and fully melted.
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I combine the cooked pasta with the cheese sauce, stirring gently to coat.
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I mix the cooked chicken with BBQ sauce in a bowl, then fold it into the mac and cheese.
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I spoon everything into a greased baking dish, top with more cheese if I want a baked version, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden—or I serve it straight from the pot for a stovetop version.
Servings and timing
This recipe serves 6.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Sometimes I stir in sautéed onions or jalapeños for extra flavor. For a smoky twist, I use smoked gouda in the cheese blend. I’ve also added a crunchy breadcrumb topping before baking for texture. When I want a lighter version, I use whole wheat pasta and reduced-fat cheese and milk.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk and warm it gently on the stovetop or microwave in short intervals until hot and creamy. This dish also freezes well—just cool completely before storing in freezer-safe containers for up to 2 months.
FAQs
Can I use store-bought BBQ chicken?
Yes, I’ve used leftover BBQ chicken or pre-cooked shredded chicken tossed in bottled BBQ sauce—it saves time and still tastes great.
What cheeses work best?
I love cheddar for sharp flavor and mozzarella for meltiness. Monterey Jack, smoked gouda, or pepper jack also work well for different flavor profiles.
Can I make this without baking?
Absolutely. I often make a stovetop version by simply stirring everything together and serving right away—no oven needed.
Is this dish spicy?
It depends on the BBQ sauce I use. If I want heat, I add hot sauce or use a spicy BBQ sauce. If not, I stick with a sweet or smoky style.
What can I serve with this?
It’s hearty on its own, but I like pairing it with a green salad, roasted veggies, or cornbread for a complete meal.
Conclusion
BBQ chicken mac and cheese is the kind of bold, cozy dish that brings everyone back for seconds. It’s creamy, cheesy, and full of that smoky, tangy barbecue flavor I love. Whether I’m feeding a family dinner or making comfort food just for me, this dish always delivers pure satisfaction in every bite.
PrintBBQ Chicken Mac and Cheese
BBQ chicken mac and cheese is the ultimate comfort food mashup—creamy, cheesy pasta loaded with smoky BBQ chicken and topped with even more gooey goodness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 12 oz elbow macaroni or pasta of choice
- 2 cups cooked shredded or chopped chicken (rotisserie or grilled)
- 1 cup BBQ sauce (your favorite variety)
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 tsp smoked paprika
- Optional: 1/2 tsp garlic powder
- Optional: chopped green onions or crispy bacon bits for topping
Instructions
- Preheat oven to 375°F (190°C) if baking.
- Cook pasta in salted water until al dente, drain, and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk, stirring until smooth and slightly thickened.
- Add shredded cheeses, salt, pepper, and optional seasonings. Stir until fully melted and creamy.
- Combine cooked pasta with cheese sauce, mixing gently to coat.
- Mix cooked chicken with BBQ sauce in a separate bowl, then fold into the mac and cheese.
- Transfer to a greased baking dish, top with additional cheese if desired.
- Bake for 15–20 minutes until bubbly and golden, or serve directly for stovetop version.
Notes
- Use store-bought BBQ chicken to save time.
- Try smoked gouda for a flavor twist.
- Add sautéed onions or jalapeños for extra flavor.
- Top with breadcrumbs for added texture.
- Use whole wheat pasta and low-fat cheese/milk for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 9g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg