BBQ Chicken Mac and Cheese: Creamy & Smoky (Print Version)

BBQ Chicken Mac and Cheese Recipe, a creamy, smoky blend of pasta and tender chicken. It’s a satisfying meal, perfect for a heartwarming family dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten, chicken

# Ingredients:

→ Pasta & Chicken Base

01 - 1 pound elbow macaroni
02 - 2 cups cooked chicken, shredded or diced

→ Smoky Cheese Sauce

03 - 1/2 cup unsalted butter
04 - 1/2 cup all-purpose flour
05 - 4 cups whole milk
06 - 2 cups sharp cheddar cheese, freshly grated
07 - 1 cup smoked gouda cheese, freshly grated

→ Flavor Boosters & Seasonings

08 - 1/2 cup BBQ sauce, your favorite brand
09 - 1 teaspoon onion powder
10 - 1 teaspoon garlic powder
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper, or to taste

→ Finishing Touches

14 - 1/2 cup panko breadcrumbs
15 - 2 tablespoons fresh parsley or cilantro, chopped (optional)

# Instructions:

01 - First things first, get a big pot of salted water boiling. I always forget to salt the water, but don't you dare! Cook your elbow macaroni a minute or two shy of al dente according to package directions. It's going to bake later, so we want it firm, not mushy. Drain it well and set it aside. You'll smell that starchy pasta goodness filling your kitchen, it's the start of something wonderful.
02 - In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk continuously for about 1-2 minutes until it forms a pale, bubbly paste. This is your roux, the thickening agent for your sauce. Don't rush this step; a well-cooked roux prevents a floury taste, I learned that the hard way one time!
03 - Slowly, in a steady stream, whisk in the whole milk. Keep whisking until the sauce is smooth and starts to thicken, about 5-7 minutes. It'll get nice and bubbly. Then, stir in your onion powder, garlic powder, smoked paprika, salt, and pepper. Oh, the aroma! It's going to smell so comforting. Let it simmer gently, it should coat the back of a spoon. This is where the magic really starts for this BBQ Chicken Mac and Cheese Recipe.
04 - Reduce the heat to low. Now, add your shredded sharp cheddar and smoked gouda to the sauce. Stir, stir, stir until all that cheesy goodness is completely melted and smooth. Don't let it boil once the cheese is in, or it might get grainy—I've made that mistake! Finally, stir in your favorite BBQ sauce. The color will transform, and you'll get that distinctive smoky tang.
05 - Add the cooked macaroni and shredded chicken to the cheese sauce. Stir gently until everything is evenly coated in that glorious, creamy BBQ cheese sauce. It'll look a little messy, but trust me, it's a good kind of messy! Pour the mixture into your prepared 9x13 inch baking dish. My dish always ends up overflowing slightly, but that's part of the charm, right?
06 - Sprinkle the panko breadcrumbs evenly over the top of your BBQ Chicken Mac and Cheese Recipe. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and bubbly around the edges. When you pull it out, the smell is just incredible—warm, smoky, cheesy, and utterly irresistible. Let it rest for a few minutes before serving, if you can wait!

# Notes:

01 - Don't overcook the pasta! A minute shy of al dente is perfect for baking.
02 - This dish reheats surprisingly well in the oven, covered, for a second life.
03 - Tried smoked gouda instead of cheddar once—a game changer if you're feeling fancy.
04 - A sprinkle of fresh cilantro before serving adds a pop of color and freshness.

# Equipment Needed:

01 - Large pot
02 - 9x13 inch oven-safe baking dish
03 - whisk
04 - measuring cups
05 - measuring spoons

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

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