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BBQ Chicken Mac and Cheese Recipe

★★★★★

4.6 from 130 reviews
  • Author: Victor
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Description

This BBQ Chicken Mac and Cheese is a rich and comforting casserole combining creamy, cheesy macaroni with tender BBQ-coated chicken. Layers of gooey cheddar, Monterey Jack, and Gruyere cheese mingle perfectly with smoky spices and tangy barbecue sauce, then baked to bubbly golden perfection. Finished with fresh green onions, crispy bacon, and cilantro, it’s a crowd-pleasing dish perfect for family dinners or game day celebrations.

Ingredients

Scale

Mac and Cheese

  • 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 (about 1 pound), divided
  • 2 cups shredded Monterey Jack cheese (about 1/2 pound), divided
  • 1 cup shredded Gruyere cheese (about 1/4 pound), divided

BBQ Chicken

  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup BBQ sauce (your favorite brand)

Toppings

  • Chopped green onions
  • Crumbled bacon
  • Fresh cilantro
  • Extra BBQ sauce for drizzling

Instructions

  1. Prepare the BBQ Chicken: Pat the chicken breasts dry with paper towels. In a medium bowl, drizzle the chicken breasts with olive oil. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Cook the Chicken: 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).
  3. Rest the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes to retain its juices.
  4. Heat BBQ Sauce: Pour the BBQ sauce into the same skillet and heat over medium heat for a few minutes, stirring occasionally until warmed through.
  5. Shred the Chicken: Using two forks or a stand mixer, shred the rested chicken into bite-sized pieces.
  6. Toss Chicken in BBQ Sauce: Add the shredded chicken to the warmed BBQ sauce in the skillet and toss to coat evenly. Set aside.
  7. Cook Macaroni: Prepare the elbow macaroni according to package directions until al dente. Drain well and set aside.
  8. Make Cheese Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat.
  9. Make Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly to remove raw flour taste.
  10. Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, whisking continuously to prevent lumps.
  11. Simmer Sauce: Bring the mixture to a simmer while stirring occasionally. Reduce heat to low and cook for 5-7 minutes until the sauce thickens slightly.
  12. Season Sauce: Remove from heat and stir in salt, pepper, garlic powder, onion powder, and smoked paprika.
  13. Add Cheeses: Stir in 3 cups cheddar, 1 1/2 cups Monterey Jack, and 3/4 cup Gruyere cheese until fully melted and sauce is creamy.
  14. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir to coat all pasta evenly.
  15. Preheat Oven and Prepare Dish: Heat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  16. Layer Mac and Cheese: Pour half of the mac and cheese into the prepared baking dish and spread evenly.
  17. Add BBQ Chicken Layer: Spread the BBQ chicken evenly over the mac and cheese layer.
  18. Top with Remaining Mac and Cheese: Pour the remaining mac and cheese over the chicken layer, spreading to cover.
  19. Add Remaining Cheese: Sprinkle the remaining cheddar, Monterey Jack, and Gruyere cheeses evenly over the top.
  20. Bake: Bake in preheated oven for 20-25 minutes until cheese is melted, bubbly, and lightly golden brown on top.
  21. Cool and Garnish: Remove from oven and let cool for a few minutes. Garnish with chopped green onions, crumbled bacon, fresh cilantro, and drizzle with extra BBQ sauce if desired.
  22. Serve: Serve immediately and enjoy this cheesy, smoky, and hearty BBQ Chicken Mac and Cheese.

Notes

  • Use your favorite BBQ sauce to customize the flavor profile.
  • For extra smoky flavor, consider adding a dash of liquid smoke to the cheese sauce.
  • You can substitute chicken thighs for breasts if desired; adjust cooking time accordingly.
  • Leftovers store well in the refrigerator for up to 3 days; reheat covered to preserve moisture.
  • To make ahead, assemble the dish and refrigerate before baking. Add 5 extra minutes to baking time if baking from cold.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Keywords: BBQ chicken, mac and cheese, casserole, comfort food, cheesy pasta, baked macaroni, shredded chicken, barbecue sauce

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Find it online: https://tastywithvictor.com/bbq-chicken-mac-and-cheese-recipe/