Description
BBQ Chicken Mac and Cheese combines creamy cheese sauce, tender shredded chicken, and smoky BBQ flavor for a comforting and delicious baked pasta dish perfect for family dinners and gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 2 cups cooked shredded chicken
- 1/2 cup BBQ sauce
- Extra shredded cheese (optional, for topping)
- Crispy onions or breadcrumbs (optional, for topping)
- Chopped green onions or parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook elbow macaroni in salted boiling water until al dente (7-8 minutes), then drain.
- In a saucepan, melt butter over medium heat, whisk in flour and cook 1 minute.
- Slowly whisk in milk, cook until slightly thickened.
- Add garlic powder, smoked paprika, salt, and pepper; stir to combine.
- Mix in shredded cheddar and mozzarella cheese until melted and creamy.
- In a large bowl, combine cooked pasta, shredded chicken, and BBQ sauce.
- Pour cheese sauce over pasta mixture and stir until fully coated.
- Transfer mixture to baking dish, smooth out evenly.
- Top with extra cheese and crispy onions or breadcrumbs if desired.
- Bake uncovered for 15-20 minutes until bubbly and golden.
- Optional: Broil 2-3 minutes for extra crispy topping, watching closely.
- Let cool slightly before serving. Garnish with chopped green onions or parsley if desired.
Notes
- Cook pasta just until al dente to prevent overcooking during baking.
- Avoid overheating cheese sauce to prevent curdling and grainy texture.
- Roasting chicken in BBQ sauce before shredding enhances flavor.
- Add Worcestershire sauce to cheese sauce for extra depth.
- Substitute pasta types or cheeses to customize flavor and texture.
- For gluten-free, use gluten-free pasta and flour alternatives.
- For dairy-free, use plant-based milk and cheese substitutes.
- Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months.
- Reheat in oven covered with foil or in microwave with stirring.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: BBQ Chicken Mac and Cheese, cheesy BBQ chicken pasta, baked mac and cheese recipe, smoky chicken mac and cheese, comfort food casserole