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
- 9x13 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 9x13 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.