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BBQ Chicken Mac and Cheese

BBQ Chicken Mac and Cheese

Comforting, creamy macaroni cloaked in a rich cheddar sauce and swirled with tangy-sweet barbecue shredded chicken—easy, crowd-pleasing, and perfect for weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 people
Calories 620 kcal

Equipment

  • 1 Large pot
  • 1 Colander
  • 1 Saucepan
  • 1 Whisk
  • 1 9x13-inch baking dish (or similar)

Ingredients
  

Pasta

  • 1 lb elbow macaroni or similar short pasta
  • Kosher salt for pasta water

Cheese Sauce

  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups milk whole or 2%, warmed
  • 8 oz sharp cheddar cheese freshly shredded
  • 0.5 tsp smoked paprika optional, for smoky depth
  • 0.5 tsp garlic powder optional
  • 1 tsp kosher salt to taste
  • 0.5 tsp black pepper to taste

BBQ Chicken & Assembly

  • 2 cups shredded cooked chicken rotisserie or leftover
  • 1 cup barbecue sauce plus more to taste

Topping

  • 1 cup shredded cheddar cheese
  • 0.5 cup panko breadcrumbs optional, for crunch
  • 1 tbsp unsalted butter melted, if using breadcrumbs
  • Sliced green onions or chopped parsley for garnish (optional)

Instructions
 

Pasta

  • Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain and set aside.

Cheese Sauce

  • In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw taste.
  • Gradually whisk in the warm milk, stirring constantly until smooth and slightly thickened, 3–5 minutes. Reduce heat to low and stir in the shredded cheddar until fully melted. Season with salt, pepper, smoked paprika, and garlic powder.

BBQ Chicken & Assembly

  • In a bowl, combine shredded cooked chicken with barbecue sauce until evenly coated. Adjust sweetness or tang to taste.
  • Fold the cooked pasta into the cheese sauce. Gently stir in the BBQ chicken until evenly distributed.
  • Transfer the mixture to a greased 9x13-inch baking dish. Top with shredded cheddar. If using, toss panko with melted butter and sprinkle over the top.
  • Bake 15–20 minutes, until bubbly and lightly golden on top. Rest 5–10 minutes before serving so it sets.
  • Garnish with green onions or parsley if desired. Serve warm with extra BBQ sauce on the side.

Notes

Cook pasta just shy of al dente—it will finish in the oven. Warm milk helps prevent a lumpy sauce. For smokier depth, use a hickory or mesquite-style BBQ sauce. To reheat, add a splash of milk and warm gently until creamy again.

Nutrition

Serving: 300gCalories: 620kcalCarbohydrates: 58gProtein: 33gFat: 27gSaturated Fat: 15gCholesterol: 105mgSodium: 980mgFiber: 2gSugar: 12g
Keyword Barbecue, BBQ Chicken Mac and Cheese, mac and cheese
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