What the heck is this?
Okay, so you know how mac and cheese is already perfect? Well, apparently I decided it needed MORE. Enter BBQ Chicken Mac and Cheese — the glorious lovechild of your favorite barbecue joint and that box of Kraft you secretly still love. We’re talking tender, smoky chicken drowning in the creamiest, cheesiest sauce known to humanity, with just enough BBQ tang to make your taste buds do a happy dance.
This isn’t just mac and cheese with some chicken thrown in. Nah, this is a full-blown comfort food experience that’ll have you questioning why you ever ate regular mac and cheese in the first place. It’s like someone took everything good about summer cookouts and winter cozy nights and smashed them together into one glorious, cheese-covered masterpiece.
Why You’ll Love This Recipe
- It’s basically two comfort foods having a beautiful baby
- Uses up leftover BBQ chicken (or gives you an excuse to fire up the grill)
- Creamy, smoky, cheesy, and slightly tangy all at once
- Feeds a crowd or gives you amazing leftovers for days
- Way easier than it looks (seriously, don’t let the fancy name fool you)
- Makes your kitchen smell like heaven had a barbecue
The Good Stuff You’ll Need
For the Mac:
- 1 lb elbow macaroni (or shells — whatever makes you happy)
- 6 tbsp butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream (because we’re not messing around)
- 8 oz cream cheese, softened
- 2 cups sharp cheddar, shredded
- 1 cup smoked gouda, shredded
- 1 cup mozzarella, shredded
- Salt and pepper to taste
For the BBQ Chicken:
- 2 lbs boneless chicken thighs (trust me on this)
- 1 cup your favorite BBQ sauce, divided
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
For the Top:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup extra sharp cheddar
- 4 strips bacon, cooked and crumbled (optional but not really)
- Fresh chives for sprinkling
Let’s Do This
Step 1: Get That Chicken Right
Preheat your oven to 375°F.
Season chicken thighs with brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
Bake for 25-30 minutes until cooked through. Brush with half the BBQ sauce in the last 10 minutes.
Let it rest, then shred or chop into bite-sized pieces. Toss with a bit more BBQ sauce.
Step 2: Mac Attack
Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven).
Drain and set aside. Don’t rinse it — we want that starch.
Step 3: Cheese Sauce Magic
In a large pot, melt butter over medium heat.
Whisk in flour and cook for 2 minutes (this is your roux — fancy, right?).
Slowly pour in milk and cream, whisking constantly so it doesn’t get lumpy.
Cook until thickened, about 5-7 minutes.
Remove from heat and whisk in cream cheese until smooth.
Add all the shredded cheeses gradually, stirring until melted and creamy.
Season with salt and pepper. Taste it. Love it.
Step 4: The Grand Assembly
Mix cooked pasta with cheese sauce until every noodle is coated in creamy goodness.
Fold in the BBQ chicken pieces.
Transfer to a greased 9×13 baking dish.
Step 5: The Crispy Top Situation
Mix panko, melted butter, and extra cheddar.
Sprinkle over the mac and cheese.
Bake for 25-30 minutes until bubbly and golden on top.
Let it rest for 10 minutes (hardest part of the whole recipe).
Top with crumbled bacon and fresh chives.
Serving Suggestions
Serve with a simple coleslaw to cut through all that richness.
A cold beer or sweet tea is basically mandatory.
Add some pickled jalapeños if you want to live dangerously.
Pair with cornbread because why not go full comfort food mode?
Switch It Up
Go Pulled Pork: Swap the chicken for pulled pork — equally amazing.
Spice It Up: Add diced jalapeños or a dash of hot sauce to the cheese sauce.
Veggie Boost: Throw in some caramelized onions or roasted peppers.
Different Cheese Game: Try pepper jack, fontina, or aged white cheddar.
Make It Smoky: Add a pinch of liquid smoke to the cheese sauce.
Make-Ahead Tips
You can assemble this whole thing a day ahead — just don’t add the topping until you’re ready to bake.
Cooked chicken keeps in the fridge for 3 days, so prep ahead.
Leftover mac reheats beautifully with a splash of milk to loosen it up.
Questions People Actually Ask
Q: Can I use rotisserie chicken? A: Absolutely! Just toss it with BBQ sauce and some smoked paprika to give it that barbecue vibe.
Q: What if I don’t have smoked gouda? A: Regular gouda works, or try sharp white cheddar. The smokiness mainly comes from the chicken anyway.
Q: Can I make this in a slow cooker? A: Sort of. Cook the pasta separately, then combine everything in the slow cooker on low for 2-3 hours. It won’t get that crispy top though.
Q: How do I keep it from drying out? A: Don’t overbake it, and make sure your cheese sauce is nice and creamy before it goes in the oven.
Q: Can I freeze this? A: It freezes okay, but the texture changes a bit. Better to make smaller batches fresh.
Print
BBQ Chicken Mac and Cheese: The Ultimate Comfort Food Mashup
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
Description
Okay, so you know how mac and cheese is already perfect? Well, apparently I decided it needed MORE. Enter BBQ Chicken Mac and Cheese — the glorious lovechild of your favorite barbecue joint and that box of Kraft you secretly still love. We’re talking tender, smoky chicken drowning in the creamiest, cheesiest sauce known to humanity, with just enough BBQ tang to make your taste buds do a happy dance.
This isn’t just mac and cheese with some chicken thrown in. Nah, this is a full-blown comfort food experience that’ll have you questioning why you ever ate regular mac and cheese in the first place. It’s like someone took everything good about summer cookouts and winter cozy nights and smashed them together into one glorious, cheese-covered masterpiece.
Ingredients
For the Mac:
- 1 lb elbow macaroni (or shells — whatever makes you happy)
- 6 tbsp butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream (because we’re not messing around)
- 8 oz cream cheese, softened
- 2 cups sharp cheddar, shredded
- 1 cup smoked gouda, shredded
- 1 cup mozzarella, shredded
- Salt and pepper to taste
For the BBQ Chicken:
- 2 lbs boneless chicken thighs (trust me on this)
- 1 cup your favorite BBQ sauce, divided
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
For the Top:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup extra sharp cheddar
- 4 strips bacon, cooked and crumbled (optional but not really)
- Fresh chives for sprinkling
Instructions
Preheat your oven to 375°F.
Season chicken thighs with brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
Bake for 25-30 minutes until cooked through. Brush with half the BBQ sauce in the last 10 minutes.
Let it rest, then shred or chop into bite-sized pieces. Toss with a bit more BBQ sauce.
Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven).
Drain and set aside. Don’t rinse it — we want that starch.
In a large pot, melt butter over medium heat.
Whisk in flour and cook for 2 minutes (this is your roux — fancy, right?).
Slowly pour in milk and cream, whisking constantly so it doesn’t get lumpy.
Cook until thickened, about 5-7 minutes.
Remove from heat and whisk in cream cheese until smooth.
Add all the shredded cheeses gradually, stirring until melted and creamy.
Season with salt and pepper. Taste it. Love it.
Mix cooked pasta with cheese sauce until every noodle is coated in creamy goodness.
Fold in the BBQ chicken pieces.
Transfer to a greased 9×13 baking dish.
Mix panko, melted butter, and extra cheddar.
Sprinkle over the mac and cheese.
Bake for 25-30 minutes until bubbly and golden on top.
Let it rest for 10 minutes (hardest part of the whole recipe).
Top with crumbled bacon and fresh chives.
Notes
Serve with a simple coleslaw to cut through all that richness.
A cold beer or sweet tea is basically mandatory.
Add some pickled jalapeños if you want to live dangerously.
Pair with cornbread because why not go full comfort food mode?
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~28g