Go Back
A creamy, cheesy BBQ chicken mac and cheese is shown as a comforting and delicious featured dish.
Lady Maria

BBQ Chicken Mac Perfection

This BBQ Chicken Mac and Cheese recipe elevates comfort food to a new level, combining creamy, cheesy macaroni with smoky, tangy barbecue chicken. With a perfect balance of flavors and textures, it's a guaranteed crowd-pleaser that's surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
  • 4 cups shredded cheddar cheese sharp or medium
  • 1 cup shredded Monterey Jack cheese
  • 1.5 pounds cooked BBQ chicken, shredded
  • 1/2 cup BBQ sauce plus more for serving
  • Optional toppings: chopped green onions
  • Optional toppings: crumbled bacon
  • Optional toppings: breadcrumbs
  • Optional: Hot sauce a dash
  • Optional: Smoked paprika a pinch

Equipment

  • Large Pot
  • Colander
  • Large skillet or Dutch oven
  • whisk
  • grater
  • measuring cups and spoons
  • Cutting board
  • knife
  • Serving bowls or plates
  • Optional: Baking dish

Method
 

  1. Cook the macaroni according to package directions until al dente. Drain and set aside.
  2. While the macaroni is cooking, prepare the cheese sauce. In a large skillet or Dutch oven, melt the butter over medium heat.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
  4. Gradually whisk in the milk, a little at a time, until the roux is fully incorporated and the mixture is smooth.
  5. Bring the mixture to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened slightly.
  6. Remove from heat and stir in the salt, pepper, and nutmeg (if using).
  7. Add the cheddar cheese and Monterey Jack cheese, a handful at a time, stirring until each addition is fully melted and the sauce is smooth and creamy.
  8. Stir in the cooked macaroni, shredded BBQ chicken, and 1/2 cup of BBQ sauce. Mix well to combine.
  9. Taste and adjust seasonings as needed. Add more BBQ sauce if desired.
  10. Serve immediately, garnished with your favorite toppings, such as chopped green onions, crumbled bacon, or breadcrumbs.
  11. Optional: For an extra-special touch, transfer the mac and cheese to a baking dish, top with breadcrumbs, and broil for a few minutes until golden brown and bubbly.

Notes

For the best flavor and texture, use freshly grated cheese. Pre-shredded cheese contains cellulose that can prevent it from melting smoothly. To prevent a grainy sauce, add the cheese a little at a time, stirring until fully melted before adding more. Toss the shredded BBQ chicken with a little extra BBQ sauce before adding it to the mac and cheese for maximum flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore creaminess. To elevate your sauce consider adding a dash of hot sauce or a pinch of smoked paprika.