Name: BBQ Chicken Mac and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (475 ml) elbow macaroni; 2 tbsp (30 g) butter; 2 tbsp (16 g) all-purpose flour; 2 cups (480 ml) milk; 1 cup (240 ml) heavy cream; 2 cups (240 g) shredded cheddar cheese; 1 cup (120 g) mozzarella cheese; 2 cups (300 g) cooked chicken breast, shredded; ½ cup (120 ml) BBQ sauce (plus extra for drizzling); ½ tsp (2.5 g) smoked paprika; ¼ tsp (1.25 g) garlic powder; Salt and black pepper, to taste; ½ cup (60 g) breadcrumbs (optional, for topping); 1 tbsp (15 ml) olive oil or melted butter (for topping); Fresh parsley, for garnish

Description

BBQ Chicken Mac and Cheese is the ultimate comfort food — creamy, smoky, and irresistibly cheesy. Tender shredded chicken tossed in tangy BBQ sauce is folded into velvety macaroni and baked until golden and bubbling. It’s hearty, flavorful, and ready in just 40 minutes, making it the perfect weeknight family dinner.

Ingredients

Scale

2 cups (475 ml) elbow macaroni
2 tbsp (30 g) butter
2 tbsp (16 g) all-purpose flour
2 cups (480 ml) milk
1 cup (240 ml) heavy cream
2 cups (240 g) shredded cheddar cheese
1 cup (120 g) mozzarella cheese
2 cups (300 g) cooked chicken breast, shredded
½ cup (120 ml) BBQ sauce (plus extra for drizzling)
½ tsp (2.5 g) smoked paprika
¼ tsp (1.25 g) garlic powder
Salt and black pepper, to taste
½ cup (60 g) breadcrumbs (optional, for topping)
1 tbsp (15 ml) olive oil or melted butter (for topping)
Fresh parsley, for garnish

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Instructions

Preheat oven: Set to 375°F (190°C) and lightly grease a baking dish.
Cook the pasta: Boil elbow macaroni in salted water for 7–8 minutes until al dente. Drain and set aside.
Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
Add milk and cream: Slowly whisk in milk and heavy cream, stirring until the sauce thickens (3–5 minutes).
Add cheese: Stir in cheddar and mozzarella until melted. Season with paprika, garlic powder, salt, and pepper.
Combine: Add cooked macaroni to the cheese sauce, stirring to coat evenly.
Mix in chicken: Combine shredded chicken with BBQ sauce, then fold into the macaroni mixture.
Bake: Transfer to the baking dish. If using, mix breadcrumbs with olive oil or butter and sprinkle on top. Bake 15–20 minutes, until bubbly and golden.
Finish and serve: Drizzle with extra BBQ sauce, garnish with parsley, and serve warm.

Notes

Shortcut: Use rotisserie chicken to save time.

Cheese swap: Try Monterey Jack, gouda, or pepper jack for a flavor twist.

No bake version: Skip the oven step and serve straight from the stove.

Storage: Refrigerate up to 4 days or freeze for up to 2 months.

Reheat tip: Add a splash of milk before reheating to keep it creamy.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baked Casserole
Cuisine: American