BBQ Chicken Mac Heaven
This BBQ Chicken Mac and Cheese recipe delivers creamy, cheesy macaroni combined with tender, flavorful BBQ chicken. Perfect for a quick and satisfying weeknight dinner, this comfort food classic will have everyone asking for seconds. Ready in minutes, it's a delicious and easy way to enjoy a family favorite.
Equipment
- Large pot
- Colander
- Medium bowl
- Large skillet
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound elbow macaroni
- ½ cup all-purpose flour
- 3 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper optional
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- Optional toppings: chopped green onions, crumbled bacon, fresh cilantro, extra BBQ sauce
Instructions
- Cut the chicken breasts into 1-inch cubes.
- In a medium bowl, toss the cubed chicken with olive oil, smoked paprika, and onion powder, ensuring all pieces are coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Cook in batches if necessary to avoid overcrowding.
- Pour in the BBQ sauce and stir to coat. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Cook the elbow macaroni according to package directions until al dente. Salt the pasta water generously.
- Drain the macaroni well and set aside.
- In the same pot you cooked the macaroni in (wipe it out if needed), melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt, pepper, garlic powder, and cayenne pepper (if using). Taste and adjust seasonings as needed.
- Add the cooked and drained macaroni to the cheese sauce and stir to coat.
- Gently fold in the BBQ chicken, being careful not to overmix.
- Serve immediately, garnished with your favorite toppings like chopped green onions, crumbled bacon, or fresh cilantro. Drizzle with extra BBQ sauce, if desired.
Notes
For best results, use high-quality cheddar cheese and your favorite BBQ sauce. Grate your own cheese for a smoother cheese sauce. Don't overcook the macaroni; it should be al dente. If the cheese sauce is too thick, add a splash of milk or cream to thin it out. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. To spice it up, add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce. Toss in steamed broccoli, roasted bell peppers, or sautéed onions for added nutrition and flavor. Try different types of cheese like Gruyere or Gouda for a unique flavor. For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the mac and cheese before baking for 15-20 minutes at 350°F (175°C).