Description
This BBQ Chicken Mac and Cheese recipe is a delightful twist on the classic comfort food, combining creamy mac and cheese with smoky BBQ shredded chicken. Baked to perfection with a golden breadcrumb topping, this dish offers a perfect balance of cheesy richness and tangy BBQ flavor, ideal for family dinners or casual gatherings.
Ingredients
Scale
Pasta and Chicken
- 1 pound elbow macaroni
- 2 cups cooked chicken, shredded (preferably rotisserie chicken)
- 1 cup BBQ sauce (your favorite brand or homemade)
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk recommended for creaminess)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Garnish (Optional)
- Chopped green onions or parsley
Instructions
- Boil Pasta: Bring a large pot of salted water (about 1 tablespoon salt) to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes based on package instructions.
- Drain and Rinse: Drain cooked pasta and rinse briefly with cold water to stop cooking. Set aside.
- Make Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and slightly golden to form a roux.
- Add Milk: Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 5-7 minutes or until the sauce thickens.
- Season Sauce: Reduce heat to low. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning as desired.
- Add Cheese: Gradually stir in shredded cheddar and mozzarella cheeses until melted and the sauce is creamy.
- Combine Pasta and Chicken: In a large bowl, combine cooked pasta, shredded chicken, and BBQ sauce. Gently fold them together.
- Mix Cheese Sauce: Pour cheese sauce over the pasta and chicken mixture and fold until everything is well coated.
- Preheat Oven and Prepare Dish: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Assemble Bake: Transfer the mac and cheese mixture into the prepared baking dish and spread evenly.
- Add Topping: If using breadcrumbs, mix them with olive oil and sprinkle evenly over the top.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly. Check around 20 minutes to monitor browning.
- Rest and Serve: Remove from oven and let rest for 5-10 minutes before serving. Garnish with chopped green onions or parsley if desired.
Notes
- Use whole milk for a creamier cheese sauce, but you can substitute with 2% milk for a lighter version.
- The breadcrumb topping is optional but adds a pleasant crunch and golden finish.
- For a spicier kick, add a pinch of cayenne pepper to the cheese sauce or use spicy BBQ sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, substitute regular flour with gluten-free flour and use gluten-free breadcrumbs.
