BBQ Chicken Mac and Cheese
This BBQ Chicken Mac and Cheese is creamy, cheesy, and packed with smoky BBQ flavor—a comforting twist on a classic everyone will love!
Servings: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 2 cups cooked, shredded chicken
- 1 cup barbecue sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk whole milk preferred
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- pepper to taste
- 1/2 cup breadcrumbs panko or regular
- 2 tablespoons olive oil for toasting breadcrumbs
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions (7–8 minutes) until al dente. Drain well and set aside.
- In a medium saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Slowly whisk in 1/2 cup of milk, heating until warm but not boiling. Gradually add 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese, stirring constantly until melted and smooth.
- In a large mixing bowl, toss 2 cups cooked, shredded chicken with 1 cup barbecue sauce until evenly coated.
- Add the cooked macaroni to the bowl with the BBQ chicken. Pour the cheese sauce over the top and gently fold everything together until well combined. Season with salt and pepper to taste.
- In a small pan, heat 2 tablespoons olive oil over medium heat. Add 1/2 cup breadcrumbs and stir frequently until golden brown and crispy, about 3–4 minutes.
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Evenly sprinkle the toasted breadcrumbs on top. Bake uncovered for 20 minutes, or until the topping is golden and the dish is bubbly.
- Let the dish cool for a few minutes before serving. Enjoy your BBQ Chicken Mac and Cheese!
Equipment
- Large pot for boiling pasta
- Colander
- Medium Saucepan
- Baking dish or casserole pan
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Notes
- Use leftover rotisserie chicken or poach chicken breasts for tender, juicy meat.
- Try swapping cheddar for smoked gouda or pepper jack for a unique flavor twist.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Toast breadcrumbs with olive oil for a crunchy, golden topping that contrasts the creamy cheese.
- Customize with seasonal veggies like peas, grilled corn, or sautéed mushrooms for added color and flavor.
