BBQ Chicken Mac and Cheese

There are nights when comfort food feels absolutely necessary and this BBQ Chicken Mac and Cheese combines creamy, cheesy goodness with the smoky tang of your favorite barbecue. It is my go-to when I am craving something hearty yet simple and satisfies everyone at the table especially on busy weeknights.

I put this recipe together the first time on a rushed Sunday and my family now asks for it any time we have leftover chicken or a little extra cheddar on hand. The kids always go back for seconds and I love how simple it is to double for meal prep.

Ingredients

• Chicken breast cooked and shredded: Tender bites of lean protein Ask for firm chicken breasts and cook until just done for best texture
• Olive oil: Adds richness and helps the chicken soak up seasoning Choose extra-virgin for better flavor
• Elbow macaroni or pasta of choice: Holds cheese sauce perfectly and cooks fast Pick a pasta with some ridges if possible
• Shredded cheddar cheese: Delivers sharp cheesy flavor Buy blocks and shred yourself for best melt
• Shredded mozzarella cheese: Melts stretchy and creamy for that classic pull Look for low moisture options
• Milk: Helps blend the cheeses into a smooth sauce I prefer low-fat for a lighter finish
• BBQ sauce: Brings smoky tang Choose your favorite brand and look for one with real smoked flavor
• Garlic powder: Adds aromatic warmth Make sure your bottle smells fresh
• Onion powder: Gives mellow savory undertones Buy in small containers for peak potency
• Smoked paprika: Infuses gentle smokiness Spanish varieties have the most authentic smoke
• Salt and pepper: Essential for seasoning Taste as you go
• Fresh chopped parsley: For a hit of color and freshness Optional but brightens the final dish

Step-by-Step Instructions

Cook the Pasta:

Boil your macaroni or chosen pasta according to the package directions in salted water until just al dente Drain well and set aside This keeps your noodles from turning mushy later

Warm the Chicken:

Heat olive oil in a large skillet over medium heat Add the shredded chicken and let it warm through for two to three minutes Stir gently so it stays juicy

Flavor the Chicken:

Sprinkle the BBQ sauce garlic powder onion powder smoked paprika salt and pepper over the warmed chicken Stir until every piece is coated and glistening Allow it to simmer just a minute more so the flavors meld

Make the Cheese Sauce:

In a separate saucepan pour in the milk and heat gently over medium heat Add the shredded cheddar and mozzarella in small handfuls stirring constantly until it is silky and smooth Do not rush this step or the cheese may separate

Combine Pasta and Sauce:

Add the drained pasta to the cheese sauce Stir until every noodle is coated with velvety cheese Make sure to mix well for even coverage

Fold in the BBQ Chicken:

Gently add your barbecue chicken mixture to the cheesy pasta Stir everything together ensuring you get a little chicken and a lot of sauce in every bite Let it sit on the heat for another minute to blend flavors

Season and Serve:

Taste and adjust with extra salt and pepper if needed Spoon hot into bowls and sprinkle with fresh parsley if you like a bright finish

Pin it

My youngest always jumps in to help stir the cheese sauce and the scent of smoked paprika takes me straight back to summer evening barbecues with family gathered around the table each of us with our own twist on comfort classics

Storage Tips

Let leftovers cool fully before storing to avoid soggy pasta Place portions in airtight containers and refrigerate for up to three days If it thickens too much just add a splash of milk before reheating to bring back the creaminess Never store with garnishes like parsley as they wilt quickly

Ingredient Substitutions

Turkey works beautifully if you are out of chicken and you can swap in a different pasta shape as long as it has nooks for the sauce For a different cheese combination try Monterey Jack for mild creaminess or a hint of smoked gouda for extra depth If dairy is a concern lactose free cheese and milk can substitute in most brands

Serving Suggestions

Top with crispy bacon bits for crowd appeal or fold in a handful of cooked peas for color and a veggie boost This dish pairs well with simple greens or crisp slaw to cut through the richness Serve at parties on a buffet or in smaller ramekins for personal servings at gatherings

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A Bit of History

Classic mac and cheese has roots that stretch back centuries while barbecue chicken brings the spirit of American smokehouses to your kitchen This combination ties comfort food history together in every bite showing how favorite family dishes never stop evolving and adapting

Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! Elbow macaroni is traditional, but shells, penne, or any short pasta will soak up the cheesy sauce nicely.

→ Is rotisserie chicken suitable for this dish?

Yes, rotisserie chicken works perfectly and shortens prep time. Simply shred and add with BBQ sauce.

→ What cheeses can I substitute?

You can swap cheddar or mozzarella for Monterey Jack, Colby, or Gouda for a different flavor.

→ How do I make it spicier?

Add a pinch of cayenne or diced jalapeños when combining the chicken and sauce for an extra kick.

→ How should leftovers be stored?

Place in an airtight container and refrigerate for up to three days. Reheat gently with a splash of milk.

→ Can I add vegetables to this meal?

Stir in sautéed bell peppers, onions, or even peas for added texture and nutrition.