Print

BBQ Chicken Mac and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 51 reviews

This BBQ Chicken Mac and Cheese recipe combines creamy, cheesy macaroni with flavorful shredded barbecue chicken, baked to golden perfection. Topped with tangy pickled red onions, fresh jalapeños, and cilantro, it’s a comforting yet vibrant dish perfect for family dinners or casual gatherings.

Ingredients

Mac and Cheese

  • 1 lb dried elbow pasta
  • 1 stick unsalted butter (4 tablespoons)
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half and half
  • 6 cups sharp cheddar cheese, divided
  • 1/4 tsp paprika
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper

BBQ Chicken

  • 2 cups cooked chicken breast, shredded
  • 1/2 cup bbq sauce

Garnish

  • bbq sauce, to drizzle on top
  • pickled red onions
  • sliced jalapeno peppers
  • cilantro leaves

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until just al dente. Drain the pasta and set it aside for later use.
  2. Make the roux: In a large saucepan or skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook continuously for 1 to 2 minutes, stirring constantly, until the mixture forms a smooth paste and starts to emit a slightly nutty aroma.
  3. Add the liquid: Slowly pour in the whole milk and half and half while whisking constantly to avoid lumps. Continue cooking and whisking frequently until the mixture thickens and coats the back of a spoon, about 4 to 5 minutes.
  4. Stir in cheese and paprika: Reduce the heat to low and add 4 1/2 cups sharp cheddar cheese and paprika. Stir continuously until the cheese completely melts and the sauce becomes smooth and creamy.
  5. Combine the pasta: Add the cooked elbow pasta into the cheese sauce, stirring well to coat the pasta evenly. Season with sea salt and black pepper, adjusting to taste. Transfer the mixture into a greased baking dish or oven-safe Dutch oven if available.
  6. Prepare the chicken: In a small bowl, toss the shredded cooked chicken breast with 1/2 cup BBQ sauce until fully coated and flavorful.
  7. Assemble and bake: Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the mac and cheese. Top with the BBQ chicken mixture, spreading it evenly. Bake in a preheated oven at 375°F (190°C) for approximately 15 minutes, or until the cheese melts, the chicken warms through, and the top becomes golden brown.
  8. Garnish and serve: Remove the baked dish from the oven carefully. Drizzle additional BBQ sauce on top and garnish with pickled red onions, sliced jalapeno peppers, and fresh cilantro leaves before serving.

Notes

  • For extra creaminess, you can add a splash of heavy cream to the cheese sauce.
  • Use sharp cheddar cheese for the best flavor, but feel free to mix in some smoked gouda or mozzarella for variation.
  • Pickled red onions can be store-bought or homemade; they add a nice tangy contrast to the richness of the dish.
  • If you prefer spicier mac and cheese, add more jalapenos or a pinch of cayenne pepper in the cheese sauce.
  • This dish can be prepped ahead and baked just before serving to save time.

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