Picture this: creamy, dreamy mac and cheese, generously loaded with tender, smoky shredded BBQ chicken, all mingling together in a symphony of flavor that’ll have you begging for more; this isn’t just mac and cheese, it’s an experience. Get ready to dive headfirst into the ultimate comfort food mashup, and I promise, this Shredded BBQ Chicken Mac And Cheese recipe will become a family favorite in no time!
Ingredients for the Best BBQ Chicken Mac
For the Mac and Cheese:
- 1 pound elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 cups shredded cheddar cheese (or your favorite cheese blend!)
For the BBQ Chicken:
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup your favorite BBQ sauce (I love a smoky or sweet variety)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Optional Toppings:
- Chopped green onions
- Crispy bacon bits
- Diced tomatoes
- A drizzle of extra BBQ sauce
Let’s Talk BBQ Chicken Prep
Before we even *think* about the mac and cheese, let’s get that BBQ chicken going. You have a few options here, depending on how much time you have. If you’re looking for Shredded Chicken Crockpot Bbq, that’s a great hands-off method!
Option 1: Slow Cooker (Most Hands-Off)
Pop the chicken breasts into your slow cooker. In a bowl, whisk together the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder. Pour this glorious mixture over the chicken, and cook on low for 6-8 hours, or on high for 3-4 hours. Once cooked, shred the chicken with two forks. Seriously, it’ll practically fall apart. This is great if you’re looking for Good Easy Meal Prep Ideas because you can make a big batch on Sunday and use it throughout the week!
Option 2: Instant Pot (Quick & Easy)
Place the chicken breasts in the Instant Pot. Mix the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder. Pour the sauce over the chicken. Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes. Shred and done! This is your go-to option when you are looking for Frozen Food Dinners.
Option 3: Stovetop (Traditional)
Season chicken breasts with salt, pepper, garlic powder, and onion powder. Sear them in a skillet over medium-high heat until browned on both sides. Add the BBQ sauce mixture to the skillet, reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. Shred the chicken in the skillet with two forks.
The Creamiest Mac and Cheese, EVER
Okay, now for the star of the show (besides the BBQ chicken, of course!): the mac and cheese! I’m going to share my secret for getting that perfect, velvety smooth cheese sauce every single time. This is definitely a recipe you’ll want to have in your repertoire for Cheap Dinner Ideas With Chicken nights.
Mastering the Roux
First, melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly. This creates a roux, which is the base for our cheese sauce. Don’t let it brown too much, just cook out the raw flour taste. This step is crucial for a smooth sauce, so don’t skip it!
Adding the Milk, Slowly
Now, slowly whisk in the milk, about 1/2 cup at a time, making sure each addition is fully incorporated before adding more. This prevents lumps from forming. Continue whisking until the sauce is smooth and starts to thicken slightly. This will take about 5-7 minutes. Patience, my friend, patience!
Cheese Time!
Reduce the heat to low. Add the salt, pepper, and garlic powder. Gradually add the shredded cheese, one handful at a time, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of milk to thin it out. Remember, you can always adjust the seasonings to your liking. Taste and add more salt, pepper, or garlic powder as needed.
Assembling Your Masterpiece: Step-by-Step Instructions
Get Started
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package directions until al dente. Drain well.
Combine Everything
- Add the cooked macaroni to the cheese sauce in the saucepan. Stir to coat the macaroni evenly with the cheese sauce.
- Gently fold in the shredded BBQ chicken. Make sure it’s evenly distributed throughout the mac and cheese.
Bake (Optional, but Recommended!)
- Pour the mac and cheese mixture into a lightly greased 9×13 inch baking dish.
- If desired, sprinkle extra shredded cheese on top.
- Bake for 20-25 minutes, or until the top is bubbly and golden brown.
Serve and Enjoy!
- Let the mac and cheese cool for a few minutes before serving.
- Garnish with your favorite toppings, such as chopped green onions, crispy bacon bits, or a drizzle of extra BBQ sauce.
- Serve immediately and enjoy the deliciousness!
Troubleshooting and Tips for Success
Even the best recipes can sometimes have hiccups! Here are a few tips to help you avoid common pitfalls:
- Lumpy Cheese Sauce: If your cheese sauce is lumpy, don’t panic! Use an immersion blender to smooth it out. You can also strain the sauce through a fine-mesh sieve.
- Dry Mac and Cheese: If your mac and cheese seems dry after baking, add a splash of milk or cream to the sauce before pouring it into the baking dish.
- Cheese Not Melting Properly: Make sure you’re using freshly shredded cheese, not pre-shredded. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
- Spice it Up!: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a little kick.
- Cheese Variety: Experiment with different cheeses! Gruyere, Monterey Jack, or pepper jack would all be delicious additions.
- Make Ahead: You can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold. This is one of the best Non Casserole Dinner Ideas for busy weeknights!
Other Delicious Mac & Cheese Variations
Once you’ve mastered this Shredded BBQ Chicken Mac And Cheese, why not try some other amazing mac and cheese variations? If you’re looking for a similar flavor profile, you might enjoy Bbq Chicken Mac Heaven. For a spicy kick, give Cheesy Crock Pot Buffalo Chicken Dip a try. And if you are looking for a quick meal try Honey Garlic Chicken Mac. Of course, there is always the classic Bacon Mac Cheese or something warm like Cheddar Chili Mac
Final Thoughts
There you have it! The ultimate Shredded BBQ Chicken Mac And Cheese recipe that’s sure to impress your family and friends. It’s comforting, delicious, and surprisingly easy to make. So, gather your ingredients, put on some music, and get ready to create a meal that everyone will rave about. Happy cooking!
What are the different ways to prepare the BBQ chicken for this recipe?
You can prepare the BBQ chicken using a slow cooker (6-8 hours on low or 3-4 hours on high), an Instant Pot (8-10 minutes on high pressure with a 10-minute natural pressure release), or on the stovetop (simmering for 15-20 minutes after searing).
What is a roux, and why is it important for the mac and cheese sauce?
A roux is a mixture of butter and flour cooked together, forming the base of the cheese sauce. It’s crucial for creating a smooth and velvety sauce by preventing lumps and ensuring the sauce thickens properly.
What can I do if my cheese sauce turns out lumpy?
If your cheese sauce is lumpy, you can use an immersion blender to smooth it out or strain the sauce through a fine-mesh sieve.
Can I prepare the mac and cheese ahead of time?
Yes, you can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours. If baking from cold, add a few extra minutes to the baking time.
Best Shredded BBQ Chicken Mac and Cheese
Equipment
- Large saucepan
- Whisk
- Slow cooker or Instant Pot (optional)
- skillet (optional)
- Two forks
- 9×13 inch baking dish
- Oven
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 cups shredded cheddar cheese
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Optional: Chopped green onions for garnish
- Optional: Crispy bacon bits for garnish
- Optional: Diced tomatoes for garnish
- Optional: Extra BBQ sauce for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package directions until al dente. Drain well.
- Prepare the BBQ chicken using your preferred method (slow cooker, Instant Pot, or stovetop).
- For the slow cooker method: Place chicken breasts in the slow cooker. Whisk together BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder. Pour over chicken. Cook on low for 6-8 hours or high for 3-4 hours. Shred with two forks.
- For the Instant Pot method: Place chicken breasts in the Instant Pot. Mix BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and onion powder. Pour over chicken. Cook on high pressure for 8-10 minutes, followed by a 10-minute natural pressure release. Shred.
- For the stovetop method: Season chicken breasts with salt, pepper, garlic powder, and onion powder. Sear in a skillet over medium-high heat until browned on both sides. Add the BBQ sauce mixture, reduce heat to low, cover, and simmer for 15-20 minutes, or until cooked through. Shred in the skillet.
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
- Slowly whisk in the milk, about 1/2 cup at a time, making sure each addition is fully incorporated before adding more.
- Continue whisking until the sauce is smooth and starts to thicken slightly (about 5-7 minutes).
- Reduce the heat to low.
- Add the salt, pepper, and garlic powder.
- Gradually add the shredded cheese, one handful at a time, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked macaroni to the cheese sauce in the saucepan. Stir to coat the macaroni evenly with the cheese sauce.
- Gently fold in the shredded BBQ chicken, distributing it evenly.
- Pour the mac and cheese mixture into a lightly greased 9×13 inch baking dish.
- If desired, sprinkle extra shredded cheese on top.
- Bake for 20-25 minutes, or until the top is bubbly and golden brown.
- Let the mac and cheese cool for a few minutes before serving.
- Garnish with your favorite toppings (chopped green onions, crispy bacon bits, extra BBQ sauce).
- Serve immediately and enjoy!
