Introduction

This BBQ Chicken Mac and Cheese is the perfect comfort food with a smoky twist. Creamy, cheesy pasta layered with tender BBQ chicken makes it a crowd-pleaser for weeknight dinners or gatherings. Get ready for a deliciously satisfying meal!

The dish features a white bowl filled with creamy yellow macaroni pasta as the base layer, topped with a layer of melted, slightly browned cheese that gives a gooey texture. On top, there are golden-brown grilled chicken pieces with a crispy texture and charred spots, sprinkled with small green herb leaves for a fresh touch. The entire dish has a warm, inviting look with a mix of creamy and crispy textures, placed against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
4 cups shredded cheddar cheese, divided (about 1 pound)
2 cups shredded Monterey Jack cheese, divided (about 1/2 pound)
1 cup shredded Gruyere cheese, divided (about 1/4 pound)
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt (for chicken)
1/2 teaspoon black pepper (for chicken)
1 teaspoon garlic powder (for chicken)
1 teaspoon onion powder (for chicken)
1 teaspoon smoked paprika (for chicken)
1 cup BBQ sauce (your favorite brand)
Chopped green onions (optional, for garnish)
Crumbled bacon (optional, for garnish)
Fresh cilantro (optional, for garnish)
Extra BBQ sauce for drizzling (optional)

Instructions

Step 1: Pat the chicken breasts dry with paper towels. In a medium bowl, drizzle them with olive oil and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 3: Remove the chicken from the skillet and let it rest for 5 minutes.
Step 4: Pour the BBQ sauce into the same skillet and heat over medium heat, stirring occasionally, until warmed through.
Step 5: Shred the chicken using two forks or a stand mixer.
Step 6: Toss the shredded chicken with the warmed BBQ sauce and set aside.
Step 7: Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Step 8: In a large saucepan or Dutch oven, melt the butter over medium heat.
Step 9: Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Step 10: Gradually whisk in the milk and heavy cream, whisking constantly to prevent lumps.
Step 11: Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and cook for 5-7 minutes, or until the sauce thickens slightly.
Step 12: Remove from heat and stir in salt, pepper, garlic powder, onion powder, and smoked paprika.
Step 13: Add 3 cups cheddar cheese, 1 1/2 cups Monterey Jack, and 3/4 cup Gruyere to the sauce. Stir until the cheese melts and the sauce is smooth.
Step 14: Stir the cooked macaroni into the cheese sauce, coating evenly.
Step 15: Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Step 16: Spread half of the mac and cheese evenly in the prepared baking dish.
Step 17: Layer the BBQ chicken evenly over the mac and cheese.
Step 18: Pour the remaining mac and cheese over the BBQ chicken and spread evenly.
Step 19: Sprinkle remaining cheddar, Monterey Jack, and Gruyere cheeses on top.
Step 20: Bake for 20-25 minutes, until cheese is melted, bubbly, and lightly golden.
Step 21: Let cool a few minutes before serving.
Step 22: Garnish with chopped green onions, crumbled bacon, fresh cilantro, and extra BBQ sauce if desired.
Step 23: Serve immediately and enjoy!

Tips & Variations

Use smoked gouda or pepper jack cheese for a different smoky or spicy flavor.
For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheese.
Try adding diced jalapeños or a dash of hot sauce for some heat.
If you prefer, swap chicken breasts for pulled rotisserie chicken to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings covered, stirring halfway. Adding a splash of milk before reheating helps keep the mac and cheese creamy.

How to Serve

The image shows a close-up of a white bowl filled with creamy macaroni pasta as the base layer, which is yellow and smooth with melted cheese coating the pasta. On top of the pasta, there are pieces of grilled chicken that are golden brown with dark char marks and a slightly crispy texture. Sprinkled over the chicken are small green herb pieces, adding a fresh contrast to the rich colors of the dish. The bowl is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make BBQ Chicken Mac and Cheese ahead of time?

Yes, you can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed to heat through.

What type of BBQ sauce works best?

Any flavorful BBQ sauce you enjoy will work well. Sweet, smoky, or spicy sauces all add a unique touch—choose based on your personal preference.