BBQ Chicken Mac and Cheese

Creamy BBQ chicken mac and cheese is pure comfort food that brings together smoky barbecue flavors with ooey gooey cheese and tender chicken This is the kind of dish I turn to when I want to feed a crowd, or just need a cozy dinner without much fuss

I still remember the first time I made this for friends at a backyard get together Everyone kept returning for just one more spoonful

Ingredients

• Chicken breast cooked and shredded: brings in lean protein and soaks up all the sauce try using rotisserie for speed and tenderness
• Olive oil: helps bring the chicken up to temperature and prevents sticking use a good quality extra virgin for best flavor
• Elbow macaroni or another short pasta: makes the base and soaks up cheesy goodness cook just until al dente for best texture
• Cheddar cheese: brings sharp tang and creaminess choose a good block cheese and shred it yourself for excellent meltability
• Mozzarella cheese: gives that stretchy gooey texture melt it with cheddar for a luxe cheese pull
• Milk: forms the base of your cheese sauce use low-fat for lighter results or whole for extra richness
• BBQ sauce: ties all the flavors together choose your favorite smoky or sweet style look for brands with real ingredients
• Garlic powder: boosts the savory depth opt for one without additives or anti-caking agents if possible
• Onion powder: balances the cheesy sauce and chicken choose a fresh and fragrant bottle
• Smoked paprika: adds a smoky edge and beautiful color Spanish smoked paprika works best for this dish
• Salt and pepper: bring out all the key flavors use kosher or sea salt and freshly cracked pepper for subtle complexity
• Fresh parsley: brightens up the finished dish and adds a pop of color snip fresh from your herb garden or choose crisp bunches at the store

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Add the elbow macaroni and cook until just al dente according to the package instructions Drain thoroughly so the pasta does not get gummy and set aside while you prepare the sauce

Heat and Season the Chicken:

In a large skillet add olive oil and bring up to medium heat Toss in the cooked shredded chicken and gently stir for two to three minutes so the chicken warms evenly and picks up the oil

Flavor the Chicken:

Sprinkle over garlic powder onion powder smoked paprika salt and pepper Drizzle in the BBQ sauce Using tongs or a spatula fold and mix until every shred of chicken is glossy and deeply coated Let it bubble gently for another minute so the spice and sauce meld

Make the Cheese Sauce:

In a separate medium saucepan pour in the milk and set over medium heat Warm until steamy but not boiling then sprinkle in all the cheddar and mozzarella Stir steadily with a whisk or wooden spoon until the cheeses have fully melted The sauce will look smooth and creamy with no lumps This is your flavor packed cheese base

Combine Pasta and Cheese:

Add the drained pasta directly into the saucepan with the cheese sauce Stir patiently until every macaroni is slicked in cheese and feels silky to the touch

Blend BBQ Chicken and Macaroni:

Take the warm BBQ chicken mixture and fold gently into the mac and cheese Keep stirring over low heat for a minute or two so all the flavors come together and the sauce thickens to coat every bite

Season and Serve:

Taste for seasoning add more salt or pepper if needed Serve the mac and cheese hot right out of the pot Garnish with a generous sprinkle of chopped fresh parsley for a fragrant finish

The smoked paprika is my secret weapon here It lifts the flavor of store-bought BBQ sauce and makes everything taste like you spent hours at the smoker My kids call it magic cheese powder and ask for it in everything We absolutely love sharing a big bowl of this after a day at the park or a chilly evening in

Storage Tips

Scooping leftovers into an airtight container works best Make sure the dish cools to room temperature before refrigerating or you risk mushy pasta This mac and cheese keeps well for up to three days Reheat gently on the stovetop or in the microwave with a splash of milk stirred in to restore creaminess

Ingredient Substitutions

No chicken breasts Handy pantry rotisserie or leftover grilled chicken bring just as much flavor You can easily use a vegan chicken substitute for a meatless version For cheese try swapping some gouda or pepper jack for a twist Just stick with cheese that melts well

Serving Suggestions

Pile this high in bowls with a crisp salad on the side or serve it family style alongside charred corn on the cob For grown up parties top with a dusting more smoked paprika or a handful of pickled jalapeños

Cultural and Historical Context

Mac and cheese has deep roots in American home cooking dating back to Thomas Jefferson bringing pasta recipes from Europe The barbecue twist makes this version uniquely Southern where smoke and spice are kitchen traditions BBQ chicken mac and cheese is as at home at a potluck as it is at a casual weeknight dinner

I have learned that the best BBQ chicken mac and cheese is both forgiving and endlessly customizable Trust your taste buds and make it your own That smoky cheesy aroma will have everyone lining up for seconds

Recipe Q&A

→ What type of pasta works best?

Elbow macaroni is classic, but any short pasta like penne or shells absorb the cheese sauce well.

→ Can I use rotisserie chicken?

Yes, pre-cooked rotisserie chicken saves time and adds extra flavor to the dish.

→ Which BBQ sauce should I choose?

Use your favorite brand; smoky or slightly sweet sauces complement the cheese nicely.

→ Is it possible to make ahead?

Yes, assemble and refrigerate. Reheat gently, adding a splash of milk if needed for creaminess.

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to three days for best freshness.