Smoky BBQ Chicken Mac and Cheese Bake (Print Version)

Hearty BBQ Chicken Mac and Cheese - A smoky, cheesy pasta bake with tender chicken. Comfort food that brings back summer vibes. Easy weeknight dinner!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten, Meat

# Ingredients:

→ BBQ Chicken & Pasta

01 - 1 lb elbow macaroni
02 - 3 cups cooked chicken, shredded (rotisserie chicken works great!)
03 - 1 cup BBQ sauce (your favorite smoky, slightly sweet variety)

→ Creamy Cheese Sauce

04 - 1/2 cup unsalted butter
05 - 1/2 cup all-purpose flour
06 - 4 cups whole milk
07 - 3 cups sharp cheddar cheese, freshly grated
08 - 1 cup smoked Gouda cheese, freshly grated

→ Flavor Boosters

09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1 tsp garlic powder
12 - 1/2 tsp onion powder

→ Crispy Topping

13 - 1 cup Panko breadcrumbs
14 - 2 tbsp olive oil

# Instructions:

01 - First things first, get that water boiling for your macaroni! This is where I always forget to salt the water, but don't you dare! A generous pinch of salt makes all the difference in seasoning the pasta from the inside out. Cook it just to al dente, because it'll finish cooking in the oven. While that's bubbling away, shred your cooked chicken and toss it with your favorite BBQ sauce in a medium bowl. Make sure every piece of chicken is coated in that smoky goodness. You want it flavorful for this dish!
02 - Once the macaroni is draining, grab a large pot or Dutch oven. Melt the butter over medium heat. When it's all bubbly, whisk in the flour. This creates your roux, the base for our creamy sauce. Keep whisking for about 1-2 minutes until it smells a little toasty – this cooks out the raw flour taste. Don't rush this step, or your sauce might taste floury, which is definitely an "oops" moment you want to avoid. It should look like a pale, sandy paste.
03 - Now for the magic! Gradually whisk in the whole milk, a little at a time, making sure there are no lumps. Keep whisking constantly as the sauce thickens. Once all the milk is incorporated and the sauce is smooth, reduce the heat to low. Stir in the salt, black pepper, garlic powder, and onion powder. It should be smelling pretty amazing about now! This is the foundation of your creamy sauce, so make sure it's seasoned just right.
04 - Remove the pot from the heat (this helps prevent the cheese from seizing up). Add your freshly grated sharp cheddar and smoked Gouda, stirring until they are completely melted and the sauce is wonderfully smooth and glossy. If it seems a little thick, you can add a splash more milk, but remember, it will thicken slightly more in the oven. This step is where the flavors really start to shine, getting that rich, cheesy goodness.
05 - Gently fold the cooked macaroni into the cheese sauce, ensuring every noodle is coated. Then, carefully add the BBQ-coated chicken to the macaroni mixture. I usually stir it in gently to distribute the chicken evenly without breaking up the pasta too much. Transfer this glorious mixture into a 9x13 inch baking dish. This is where the kitchen might get a little messy, but it's all part of the fun, right? Smooth out the top so it bakes evenly.
06 - In a small bowl, toss the Panko breadcrumbs with olive oil until coated. Sprinkle this mixture evenly over the macaroni and cheese. Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Oh, the smells coming from your oven will be incredible! Let it rest for a few minutes after taking it out – it helps the sauce set up a bit. This BBQ Chicken Mac and Cheese is going to be your new favorite, I promise!

# Notes:

01 - Always grate your own cheese for a smooth sauce, pre-shredded makes it grainy.
02 - Cook pasta al dente; it finishes in the oven so it doesn't get mushy.
03 - For easy meal prep, assemble the dish a day ahead and bake when ready.
04 - Serve with a crisp green salad to cut through the richness, it's a perfect balance.

# Tools You'll Need:

01 - Large pot
02 - Whisk
03 - 9x13 inch baking dish
04 - Grater

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 30g

Back