There’s something magical about mac and cheese—it’s the ultimate comfort food that feels like a warm hug in a bowl. But when you add tender, smoky BBQ chicken to the mix? Oh, it’s game over. My BBQ Chicken Mac and Cheese is the dish that always disappears first at potlucks, and my kids beg for it on weeknights. The creamy, cheesy sauce hugs every noodle, while the BBQ chicken adds just the right tangy-sweet kick. It’s the kind of recipe that turns an ordinary dinner into something special—without any fuss. Trust me, once you try it, you’ll wonder how you ever settled for plain mac and cheese.
Why You’ll Love This BBQ Chicken Mac and Cheese
This isn’t just any mac and cheese—it’s a flavor explosion that somehow manages to be both indulgent and easy. Here’s why it’s a winner:
- Creamy dreamy texture: That cheese sauce clings to every noodle like it was made for it (because it was)
- Sweet and smoky: The BBQ chicken adds that irresistible tang that makes you go back for seconds
- Weeknight hero: Ready in 30 minutes flat—perfect for when hunger strikes hard
- Crowd-pleaser: Kids devour it, adults rave about it, and picky eaters? They don’t stand a chance
The best part? It tastes like you spent hours in the kitchen when really, you barely broke a sweat.
Ingredients for BBQ Chicken Mac and Cheese
Here’s what you’ll need to make this cheesy masterpiece – don’t skip the BBQ chicken, it’s the star! I always measure everything out before starting (my grandma called it “mise en place” and it saves so much time):
- 2 cups elbow macaroni (the little tubes hold the sauce perfectly)
- 1 cup cooked BBQ chicken, shredded (I use leftovers or grab a rotisserie chicken)
- 2 cups shredded cheddar cheese (sharp gives the best flavor)
- 1 cup whole milk (2% works but whole makes it extra creamy)
- 2 tbsp butter (real butter only – no substitutes!)
- 2 tbsp all-purpose flour (for that perfect roux)
- 1/2 cup BBQ sauce (your favorite brand or homemade)
- 1/2 tsp salt (more if your BBQ sauce isn’t salty)
- 1/4 tsp black pepper (freshly ground if possible)
Ingredient Substitutions
No cheddar? Try Colby Jack or Monterey Jack instead. Gluten-free? Swap the pasta and use cornstarch instead of flour. Out of milk? Half-and-half makes it richer, but water works in a pinch (just add extra cheese). Sweet BBQ sauce too much? Mix in some vinegar or hot sauce to balance it. Every kitchen has emergencies – we’ve all been there!
How to Make BBQ Chicken Mac and Cheese
Okay, let’s get cooking! This comes together so fast you’ll want to have everything ready before you start. I learned the hard way that cheese waits for no one. Here’s how we make magic in under 30 minutes:
- Cook the pasta: Boil the macaroni in salted water (it should taste like the sea!) for 1 minute less than the package says – about 7 minutes usually. Drain but don’t rinse – we want that starch to help the sauce cling. Set aside.
- Make the roux: Melt butter in the same pot over medium heat (less dishes!). When it stops bubbling, whisk in flour and cook for 1 minute until it smells nutty. This is your sauce’s foundation – don’t rush it!
- Create the base: Slowly pour in milk while whisking constantly (I use one hand to pour, one to whisk – it’s a dance!). Keep whisking until smooth then let it bubble gently for 2-3 minutes until it coats the back of a spoon.
- Cheese time! Take off heat and stir in cheese one handful at a time, letting each melt before adding more. Now the BBQ sauce, salt, and pepper – taste and adjust. Sauce too thick? Add a splash of pasta water or milk.
- Bring it home: Fold in cooked macaroni and shredded BBQ chicken gently – you want every bite to have that smoky goodness. Serve immediately while it’s gloriously gooey!
Tips for Perfect BBQ Chicken Mac and Cheese
Lumpy sauce? Whisk like your life depends on it when adding milk, and take the pot off heat before adding cheese. Too sweet? A squeeze of lemon or dash of hot sauce balances the BBQ. Dry chicken? Shred it while warm and mix with a tablespoon of BBQ sauce first. And always undercook the pasta slightly – it keeps absorbing in the sauce!
Serving Suggestions for BBQ Chicken Mac and Cheese
Oh honey, this dish shines all on its own, but a few easy sides take it over the top! I love serving mine with garlic knots for dipping into that extra cheesy sauce – the kids go wild for it. A crisp apple-pecan salad cuts through the richness perfectly, or try roasted Brussels sprouts if you’re feeling fancy. My secret? Always finish with an extra drizzle of BBQ sauce and a sprinkle of fresh chives right before serving – makes it look like you fussed when you totally didn’t!
Storing and Reheating BBQ Chicken Mac and Cheese
Leftovers? (As if!) But if you somehow have extra, here’s how to keep it tasting amazing. Store in an airtight container in the fridge for 3-4 days – the flavors actually get better overnight! To freeze, portion into meal-sized containers for up to 2 months. Reheat gently on the stovetop with a splash of milk to bring back that creamy texture. Microwave works in a pinch – just stir every 30 seconds to prevent that rubbery cheese texture we all dread!
BBQ Chicken Mac and Cheese Nutritional Information
Now, let’s be real – this is comfort food, not health food, but it’s got some decent protein going for it! One hearty serving (about 1 cup) comes to roughly:
- 450 calories
- 25g protein (thanks to all that chicken and cheese!)
- 45g carbs
- 18g fat (9g saturated)
These are estimates based on my ingredients – your exact numbers might vary depending on the BBQ sauce and cheese you use. For a lighter version, try reduced-fat cheese and sugar-free sauce!
FAQs About BBQ Chicken Mac and Cheese
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
“Can I use rotisserie chicken instead of cooking my own?”
Absolutely! Rotisserie chicken is my secret shortcut – just shred it and toss with BBQ sauce. Saves so much time, and that crispy skin adds extra flavor.
“How spicy is this dish?”
As spicy as you want! The heat comes from your BBQ sauce choice. Mine’s mild enough for kids but you can add hot sauce or use a spicy rub on the chicken if you like it fiery.
“Can I bake it for a crispy top?”
Oh yes! Transfer to a baking dish, top with extra cheese and breadcrumbs, then broil for 3-4 minutes. That crunchy crust takes it next level – just watch it doesn’t burn!
“Can I make it ahead?”
You bet. Assemble without baking, refrigerate overnight, then add 5-10 minutes to cooking time. The sauce might thicken, so keep extra milk handy.
“What’s the best pasta shape?”
Elbows are classic, but cavatappi or shells work great too – anything with nooks for sauce to hide in! Just adjust cooking time accordingly.
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BBQ Chicken Mac and Cheese That Will Blow Your Mind in 30 Minutes
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A creamy and flavorful mac and cheese dish with tender BBQ chicken for a delicious twist.
Ingredients
- 2 cups elbow macaroni
- 1 cup cooked BBQ chicken, shredded
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup BBQ sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Gradually whisk in milk until smooth. Cook until thickened.
- Add shredded cheese, stirring until melted.
- Mix in BBQ sauce, salt, and pepper.
- Combine cooked macaroni and shredded BBQ chicken with the cheese sauce.
- Serve warm.
Notes
- Use your favorite BBQ sauce for best results.
- Add extra cheese on top before serving for extra richness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
