Description
This BBQ Chicken Mac and Cheese combines creamy, cheesy macaroni with smoky, tangy BBQ chicken for an irresistible comfort food twist. Perfect for family dinners, this dish features tender shredded chicken mixed with rich cheese sauce and pasta, baked to golden perfection with an optional crispy breadcrumb topping.
Ingredients
Scale
Pasta and Chicken
- 1 pound elbow macaroni
- 2 cups cooked chicken, shredded (preferably rotisserie chicken)
- 1 cup BBQ sauce (your favorite brand or homemade)
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk recommended for creaminess)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Chopped green onions or parsley for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil using about 1 tablespoon of salt.
- Cook macaroni: Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes.
- Drain and cool pasta: Drain the pasta and rinse briefly with cold water to stop the cooking process. Set aside.
- Make roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and slightly golden.
- Add milk: Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
- Season the sauce: Reduce heat to low and stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Incorporate cheese: Gradually stir in shredded cheddar and mozzarella cheese until melted and creamy.
- Combine pasta and chicken: In a large mixing bowl, combine cooked pasta, shredded chicken, and BBQ sauce. Gently fold together.
- Mix cheese sauce and pasta mixture: Pour the cheese sauce over the pasta mixture and fold until evenly mixed.
- Preheat oven: Set your oven to 350°F (175°C).
- Prepare baking dish: Grease a 9×13 inch baking dish using butter or cooking spray.
- Assemble the dish: Pour the BBQ chicken mac and cheese mixture into the prepared dish and spread evenly.
- Add breadcrumb topping: If using, mix breadcrumbs with olive oil and sprinkle over the top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Check around 20 minutes to ensure it doesn’t burn.
- Rest and serve: Remove from oven and let rest for 5-10 minutes before serving. Garnish with chopped green onions or parsley if desired.
Notes
- You can substitute rotisserie chicken with leftover grilled or roasted chicken.
- For extra smoky flavor, use smoked cheddar cheese.
- Breadcrumb topping is optional but adds a nice crunchy texture.
- Use whole milk for a creamier sauce; lower-fat milk can be used but may affect texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
