Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for a little kick!)
- Salt and pepper to taste
- 1 cup your favorite BBQ sauce (I love a smoky-sweet one!)
For the Mac and Cheese:
- 1 lb elbow macaroni
- 6 tbsp butter
- 6 tbsp all-purpose flour
- 3 cups milk (whole milk works best for creaminess)
- 1 cup heavy cream
- 4 cups shredded cheddar cheese (sharp or medium, your preference)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (trust me on this!)
- Salt and pepper to taste
Optional Toppings:
- Chopped green onions
- Crumbled bacon
- Diced tomatoes
- Extra BBQ sauce for drizzling
- Breadcrumbs
Let’s Get Started: Prepping the Chicken
Okay, friend, the first step in crafting this Smoky BBQ Chicken Mac And Cheese masterpiece is getting that chicken prepped and ready to rock. I like to use chicken thighs because they stay super moist and tender, but breasts work just fine too!
First, trim any excess fat from your chicken and cut it into bite-sized pieces. This will help it cook quickly and evenly. In a bowl, toss the chicken with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if you’re feeling spicy!), salt, and pepper. Make sure everything is nicely coated.
Now, heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook until it’s cooked through and slightly browned, about 5-7 minutes. Pour in your favorite BBQ sauce and let it simmer for another 2-3 minutes, allowing the sauce to thicken and cling to the chicken. Set aside – you’ve conquered the chicken!
Crafting the Perfect Cheesy Base
Now, for the heart and soul of this dish: the mac and cheese! Don’t be intimidated; it’s easier than you think. I’m going to walk you through every step. First, cook the elbow macaroni according to the package directions until al dente. We don’t want mushy mac! Drain it well and set it aside. While the pasta is cooking, let’s make the cheese sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s what thickens our sauce. Keep stirring so it doesn’t burn! Slowly pour in the milk, whisking continuously to avoid any lumps. This is key! If you do get a few lumps, don’t panic! Just keep whisking, and they’ll eventually disappear. Bring the mixture to a simmer, stirring occasionally. Once the sauce has thickened slightly (it should coat the back of a spoon), reduce the heat to low and stir in the heavy cream. Now comes the fun part: the cheese! Add the cheddar cheese, Monterey Jack cheese, and Parmesan cheese, stirring until everything is melted and smooth. Don’t be afraid to taste and adjust the seasoning with salt and pepper. That little bit of nutmeg adds a lovely warmth and depth of flavor, so don’t skip it!Bringing it All Together: The Grand Finale
Alright, my friend, the moment we’ve all been waiting for! It’s time to combine the smoky BBQ chicken and the creamy, cheesy mac. Add the cooked macaroni to the cheese sauce and stir well to coat. Then, gently fold in the BBQ chicken. Make sure everything is evenly distributed. Now, you have a couple of options. You can serve it immediately (which is perfectly acceptable!), or you can take it to the next level by baking it. If you’re baking, pour the mac and cheese mixture into a greased 9×13 inch baking dish. Top with any optional toppings you like, such as chopped green onions, crumbled bacon, or extra shredded cheese. You can even sprinkle some breadcrumbs on top for a little crunch. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and bubbly. Let it cool for a few minutes before serving.Tips and Tricks for Smoky BBQ Chicken Mac And Cheese Perfection
- Cheese Matters: Use good quality cheese for the best flavor and melting. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese is always a good idea!
- Don’t Overcook the Pasta: Al dente pasta will hold its shape better in the mac and cheese. Overcooked pasta will become mushy and unappetizing.
- Adjust the BBQ Sauce: Not a fan of smoky BBQ sauce? Use a sweeter or tangier one! This recipe is all about customizing it to your tastes.
- Spice it Up: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
- Make Ahead: You can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Variations to Make It Your Own
The beauty of this Smoky BBQ Chicken Mac And Cheese is that it’s so versatile! Feel free to experiment and make it your own.- Add Veggies: Sneak in some veggies like broccoli florets, peas, or corn.
- Different Protein: Use pulled pork or shredded beef instead of chicken.
- Spicy Version: Add jalapenos or a dash of hot sauce to the cheese sauce.
- Buffalo Chicken Mac: Use buffalo wing sauce instead of BBQ sauce and top with blue cheese crumbles.
- Bacon, Bacon, Bacon: Add crispy bacon to the chicken and the mac and cheese for an extra layer of flavor.
Serving Suggestions: The Final Flourish
Serve this Smoky BBQ Chicken Mac And Cheese with a side salad or some steamed vegetables for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs can also add a nice finishing touch. It also pairs well with Chicken Alfredo Garlic Bread Bowls for a carb-tastic feast! And hey, if you’re a fan of unique twists on mac and cheese, you might also enjoy my Honey Garlic Chicken Mac or Honey Pepper Chicken Mac recipes. If you are looking for a pork variation, I highly suggest the Bacon Mac Cheese. On the other hand, If you want something closer to the recipe, try Bbq Chicken Mac. I would also suggest trying the Pineapple Bbq Chicken for a sweet and savory dinner.Why This Recipe Will Become Your New Go-To
Seriously, this Smoky BBQ Chicken Mac And Cheese is a winner. It’s comforting, flavorful, and surprisingly easy to make. Plus, it’s a guaranteed crowd-pleaser. Whether you’re hosting a potluck, feeding a hungry family, or just craving a delicious and satisfying meal, this recipe has got you covered. So go ahead, give it a try! I promise you won’t be disappointed. And don’t be afraid to get creative and put your own spin on it. Happy cooking, my friend! I know you’ll create something amazing.Can I use chicken breasts instead of thighs for the Smoky BBQ Chicken Mac and Cheese?
Yes, you can use chicken breasts. The recipe suggests chicken thighs because they stay moist and tender, but breasts work just fine too.
What kind of cheese is recommended for the best flavor and melting in the mac and cheese?
Good quality cheddar, Monterey Jack, and Parmesan cheese are recommended. Shred your own cheese if possible, as pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
Can I prepare the Smoky BBQ Chicken 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. Just add a few extra minutes to the baking time.
What are some variations I can try to customize the Smoky BBQ Chicken Mac and Cheese?
You can add veggies like broccoli, peas, or corn. You can also substitute the chicken with pulled pork or shredded beef. For a spicy version, add jalapenos or hot sauce. For a buffalo chicken mac, use buffalo wing sauce instead of BBQ sauce and top with blue cheese crumbles.
Smoky BBQ Chicken Mac and Cheese Ultimate
This Smoky BBQ Chicken Mac and Cheese is a flavor explosion, combining creamy mac and cheese with tender, smoky BBQ chicken. It’s a comforting and satisfying meal that’s perfect for weeknights or gatherings, offering a delicious homemade alternative to restaurant fare that will surely become a family favorite.
Equipment
- Large skillet or cast-iron pan
- Large saucepan or Dutch oven
- Whisk
- Wooden spoon or spatula
- 9×13 inch baking dish (optional)
- Mixing Bowls
- Measuring cups and spoons
- Colander
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
- 1 cup your favorite BBQ sauce
- 1 lb elbow macaroni
- 6 tbsp butter
- 6 tbsp all-purpose flour
- 3 cups milk whole milk recommended
- 1 cup heavy cream
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg
- Optional toppings: chopped green onions, crumbled bacon, diced tomatoes, extra BBQ sauce, breadcrumbs
Instructions
- Preheat oven to 350°F (175°C) if baking.
- Trim excess fat from chicken and cut into bite-sized pieces.
- In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Heat a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Pour in BBQ sauce and simmer for 2-3 minutes, until sauce thickens.
- Cook elbow macaroni according to package directions until al dente. Drain well.
- In a large saucepan or Dutch oven, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Slowly pour in milk, whisking continuously to avoid lumps. Bring to a simmer, stirring occasionally.
- Once sauce has thickened slightly, reduce heat to low and stir in heavy cream.
- Add cheddar cheese, Monterey Jack cheese, and Parmesan cheese, stirring until melted and smooth.
- Season with salt, pepper, and nutmeg to taste.
- Add cooked macaroni to cheese sauce and stir well to coat.
- Gently fold in BBQ chicken.
- Serve immediately or pour into a greased 9×13 inch baking dish.
- Top with optional toppings like green onions, bacon, breadcrumbs, or extra cheese.
- Bake for 20-25 minutes, or until top is golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
Use good quality cheese for best flavor. Shred your own cheese for smoother melting. Don’t overcook the pasta. Adjust BBQ sauce to your preference. Add red pepper flakes for heat. Assemble ahead of time and refrigerate for up to 24 hours, adding extra baking time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. Try adding veggies like broccoli, peas, or corn. Substitute pulled pork or shredded beef for chicken. Make it buffalo chicken mac with buffalo wing sauce and blue cheese crumbles. Add bacon for extra flavor.
