BBQ Chicken Mac and Cheese
BBQ Chicken Mac and Cheese is a bold, creamy fusion dish that brings together rich cheddar, tender BBQ chicken, and perfectly cooked pasta for the ultimate comfort food experience. Ideal for gatherings or cozy nights in, this customizable recipe satisfies every cheesy, smoky craving.
Ingredients
BBQ Chicken
- 1½ lbs boneless skinless chicken breasts, sliced in half for quicker cooking
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- 1 teaspoon oil any neutral oil like olive or vegetable oil
- ⅓ cup barbecue sauce add more as needed for extra flavor
- 2 tablespoons Frank’s RedHot or your preferred buffalo-style hot sauce optional, for heat
Mac and Cheese
- 12 oz box of medium pasta shells about 2 cups dry; gluten-free pasta works too
- 4 tablespoons butter
- ¼ cup all-purpose flour gluten-free flour blends are also suitable
- ½ teaspoon salt and pepper
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- 1½ cups milk any type; dairy-free or even chicken broth can be used
- ½ cup water or substitute with more chicken broth for added flavor
- ¾ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
Instructions
BBQ Chicken
- If you're cooking the chicken yourself, start by heating a large, heavy-bottomed pan or skillet over medium-high heat. Add 1 teaspoon of oil to the pan. For quicker and more even cooking, slice the chicken breasts in half.
- Season the chicken evenly with salt, pepper, chipotle powder, and garlic powder. Once the pan is hot, add the chicken and cook for about 8–10 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and let it rest for about 2 minutes. Then shred or chop the chicken into bite-sized pieces, place it in a large bowl, and toss with barbecue sauce and hot sauce (if using). Set aside.
Mac and Cheese
- Begin by cooking the pasta according to the instructions on the package. Once fully cooked, drain the pasta in a colander and set it aside.
- Using the same pot, prepare the cheese sauce. Melt the butter over medium-low heat. Once melted, whisk in the flour to create a roux. Add the salt, pepper, chipotle powder, and garlic powder. Gradually pour in the milk (or chicken broth), whisking constantly to avoid lumps. Bring the mixture to a gentle simmer. Once it starts to thicken, reduce the heat and stir in the shredded cheeses until smooth and fully melted.
- Add the cooked pasta back into the pot, followed by the shredded BBQ-coated chicken. Stir everything together until well combined.
- You can serve it immediately as a creamy stovetop mac and cheese, or elevate it further by baking. To bake, transfer the mixture into a greased 9×9 casserole dish. Top with a little extra shredded cheddar and a drizzle of BBQ sauce if desired. Place the dish into a preheated 400°F (200°C) oven and bake for about 15 minutes, until the top is slightly golden and bubbly. Remove from the oven, garnish with chopped cilantro if you'd like, and serve warm.
Notes
Be sure to taste the cheese sauce as you go—you might find it needs a touch more salt or pepper to bring out the flavor, so adjust the seasoning to your preference.
For a lighter version, consider using chicken broth instead of milk, swapping in low-fat cheese, and opting for protein-enriched or whole grain pasta to boost the nutritional value.
Cook your pasta al dente—this ensures it holds its shape and texture when combined with the creamy cheese sauce and doesn’t become mushy after baking.
Avoid overbaking the mac and cheese. You’re aiming for a golden, lightly browned top—just enough to add a little crisp without drying out the dish.