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BBQ Chicken Mac Cheese: The Ultimate Comfort Food Recipe

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Creamy, cheesy mac and cheese loaded with tender, smoky BBQ chicken. A comforting and flavorful twist on a classic!

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 4 cups (about 16 ounces) shredded cheddar cheese, divided (mix of sharp and mild recommended)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 1/2 cups your favorite BBQ sauce (smoky and slightly sweet recommended)
  • Chopped green onions
  • Crumbled bacon
  • Diced tomatoes
  • Fresh cilantro
  • A drizzle of extra BBQ sauce

Instructions

  1. Prepare the Chicken: Pat chicken breasts dry with paper towels. Cut into 1-inch cubes.
  2. Season the Chicken: In a bowl, toss chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add chicken and cook until cooked through and lightly browned (8-10 minutes). Cook in batches if needed to avoid overcrowding.
  4. Add BBQ Sauce: Reduce heat to low, pour in BBQ sauce, stir to coat. Simmer for 5-10 minutes, until sauce thickens.
  5. Set Aside: Remove from heat and set aside.
  6. Cook the Macaroni: Cook macaroni according to package directions until al dente. Drain well and set aside.
  7. Make the Roux: In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until smooth and slightly golden.
  8. Add the Milk: Gradually whisk in milk, about 1 cup at a time, whisking out any lumps. Continue until smooth and creamy.
  9. Simmer the Sauce: Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened.
  10. Season the Sauce: Stir in salt, pepper, and nutmeg (if using). Taste and adjust seasonings.
  11. Add the Cheese: Remove from heat and gradually stir in cheddar, Monterey Jack, and Parmesan cheese, one handful at a time, until melted and smooth. Stir constantly to prevent clumping.
  12. Combine Macaroni and Cheese Sauce: Add cooked macaroni to cheese sauce and stir gently to combine.
  13. Combine Chicken and Mac and Cheese: Gently fold BBQ chicken into mac and cheese.
  14. Serve: Serve immediately.
  15. Optional Toppings: Garnish with green onions, bacon, tomatoes, cilantro, or extra BBQ sauce.

Notes

  • Cheese Variations: Experiment with Gruyere, fontina, or provolone.
  • Spice it Up: Add cayenne pepper or hot sauce.
  • Add Vegetables: Stir in cooked broccoli, peas, or corn.
  • Make it Creamier: Add sour cream or cream cheese.
  • Bake it: Transfer to a greased baking dish, top with breadcrumbs or cheese, and bake at 350°F (175°C) for 20-25 minutes.
  • Slow Cooker Option: Cook macaroni separately. Combine all ingredients (except macaroni) in slow cooker and cook on low for 2-3 hours. Stir in macaroni before serving.
  • Leftovers: Store in airtight container in refrigerator for up to 3 days. Reheat in microwave or oven, adding milk if needed.
  • Make Ahead Instructions: Prepare BBQ chicken and mac and cheese separately ahead of time. Reheat and combine when ready to serve.
  • Serving Suggestions: Pairs well with coleslaw, cornbread, green salad, or roasted vegetables.

Find it online: https://www.yumbymika.com/bbq-chicken-mac-and-cheese/