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BBQ chicken mac and cheese brings together smoky barbecue flavors with rich creamy goodness for a weeknight dinner that feels like a cozy splurge and a quick fix in one. This is my go to recipe when the family wants something comforting but still a little unexpected after a busy day. Its melty cheeses and punchy BBQ sauce always bring extra smiles around the table.
The first time I blended BBQ chicken with mac and cheese was during a Sunday football game. Now the whole crew asks for it at every family potluck because it is the dish they remember most.
Ingredients
- Chicken breast cooked and shredded: Essential for lean protein and soaks up every bit of smoky BBQ flavor. Choose fresh chicken breast or use leftover rotisserie chicken for extra convenience
- Olive oil: Helps warm the chicken and infuse it with aromatics. Look for extra virgin for best flavor
- Elbow macaroni: Holds sauce in every curve. Any short pasta works if macaroni is not available. Pick a variety that stays tender when baked
- Cheddar cheese: Provides sharpness and creamy melt. For the smoothest texture always grate it yourself from a block
- Mozzarella cheese: Adds gooiness and mild flavor. Toss in a low moisture version that melts evenly
- Milk: Brings the cheese sauce together. Whole or two percent milk yields the creamiest results
- BBQ sauce: The smokey tangy kick. Pick your favorite style. I like a bold and spicy one for depth
- Garlic powder: Builds savory base in the sauce. Go for a fresh jar and check that it is aromatic
- Onion powder: Rounds out all the flavors. You want powder that is pure and not cake like
- Smoked paprika: Gives subtle smokiness and color. Look for genuine Spanish smoked paprika for the best
- Salt and pepper: Balances all flavors. Taste and season generously
- Fresh parsley: Adds color and light herb finish. Choose flat leaf for a fresher bite
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook until just al dente following the package directions. Drain well and set aside so the pasta does not overcook
- Warm the Chicken Mixture:
- Heat olive oil in a large deep skillet set over medium heat. Add cooked shredded chicken and toss for about three minutes just until warmed through. Make sure every strand of chicken is coated in oil
- Add BBQ and Spices:
- Pour in BBQ sauce, sprinkle over garlic powder, onion powder, smoked paprika, salt and pepper. Stir persistently so the chicken absorbs all those flavors. If it seems too thick add a small splash of water
- Make the Cheese Sauce:
- In a medium saucepan warm milk over medium heat. Do not let it boil. Add cheddar and mozzarella cheese in handfuls, stirring constantly until smooth and silky. The sauce should be thick but pourable
- Combine Pasta and Cheese Sauce:
- Gently add drained pasta to the cheese sauce. Stir slowly so every piece is glazed with creamy cheese. Do not rush so nothing clumps
- Mix in BBQ Chicken:
- Fold in the BBQ chicken mixture. Continue stirring over low heat until chicken and pasta are completely mingled and piping hot. Taste and add more salt, pepper or BBQ sauce to suit your preference
- Serve:
- Spoon into bowls, garnish with chopped parsley if desired. Serve hot for the best experience
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I am especially fond of smoked paprika for this recipe. It is the one spice that takes the entire dish from simple to special. The first time my kids helped sprinkle it over the chicken they could not stop sniffing the bowl and now it reminds us all of making dinner together every single time
Storage Tips
To store leftovers let the BBQ chicken mac and cheese cool completely before transferring into airtight containers. It keeps well in the refrigerator for up to four days and can be reheated in the microwave or on the stovetop with a splash of milk to regain creaminess. For freezing pack into single portions and store up to three months. Just thaw overnight in the fridge before reheating
Ingredient Substitutions
Swap rotisserie chicken for shredded chicken if pressed for time. Turkey works great after holidays and lends a similar texture. If cheddar is too sharp for your taste mild cheese such as Monterey Jack blends in beautifully. You can also add steamed broccoli or roasted veggies for more color and nutrition
Serving Suggestions
Serve this dish as a main course topped with a drizzle of extra BBQ sauce for even more kick. Pair with a tangy coleslaw or simple green salad for balance and crunch. Toasted garlic bread makes it a true comfort meal. Themed dinners with corn on the cob or baked beans bring the backyard BBQ vibe indoors
Cultural Notes
BBQ chicken mac and cheese is an American invention that marries classic Southern barbecue traditions with the timeless favorite of macaroni and cheese. You can taste both traditions in every bite which is why it is such a crowd pleaser. It reminds me of summertime gatherings even when we eat it in the dead of winter
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This comforting dish is a go to in our house for good reason — it brings everyone together and always disappears fast. Give it a try for a quick weeknight meal the whole family will want again and again.
Frequently Asked Questions
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly and saves preparation time while adding great flavor.
- → What’s the best type of pasta to use?
Elbow macaroni is traditional, but shells or spirals also hold the cheesy sauce well.
- → Can I make it ahead of time?
Absolutely. Prepare in advance, refrigerate, and reheat gently for best results before serving.
- → Is it possible to use different cheeses?
Feel free to substitute with Monterey Jack, Colby, or a blend for varied cheesiness.
- → How can I add extra flavor?
Smoked paprika, garlic powder, and your favorite BBQ sauce boost both aroma and depth of taste.