BBQ Chicken Mac and Cheese

BBQ Chicken Mac and Cheese is what happens when two all-time favorites come together in one ridiculously good dish. You get creamy, cheesy, smoky, with just a little bit of tang in every bite. It’s the kind of comfort food that’s just as perfect for a relaxed weeknight dinner as it is for a casual backyard gathering.

This BBQ Chicken Mac and Cheese is also a great way to make the most of leftover chicken. Just shred it, toss it with your favorite BBQ sauce, and you’re halfway there. The cheese sauce comes together quickly with just a few simple ingredients, giving you a creamy, melt-in-your-mouth sauce ready in no time. This dish is simple enough for busy nights and it always gets a big thumbs up from a hungry crowd.

If you’re craving more hearty, feel-good meals, be sure to check out my other comfort food favorites, Air Fryer Chicken Meatballs with Creamy Orzo, Deconstructed Chicken Pot Pie, and Cajun Shrimp and Grits Recipe.

Why You’ll Love This Creamy Mac and Cheese

• Simple to make- No complicated steps or fancy ingredients, just a straightforward, satisfying recipe you can pull together without the stress.
• Customizable- Use your favorite cheese combo or finish it with a crunchy topping. You can make it your own every time.
• Make-ahead- Prep it earlier in the day or even the night before, then just bake or reheat when you’re ready to serve.
• Kid-friendly- That creamy, cheesy goodness (plus a little BBQ sweetness) is always a hit with the little ones.
• Perfect for summertime- Whether you’re serving it alongside grilled food or bringing it to a casual get together, it fits right into warm weather meals.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Whole milk- Adds richness and helps create a creamy, velvety cheese sauce. But if you only have 2%, it’ll still work just fine.
• Half and half- Makes the sauce extra creamy. You can use more whole milk in a pinch, but half and half adds that smooth finish.
• Dried elbow pasta- The classic choice for mac and cheese. Shells or other small tube pastas also work well if you want to switch things up.
• Butter and flour- These two ingredients combined make the roux, which will help thicken the cheese sauce.
• Cheese- Sharp cheddar cheese gives that bold flavor, but you can blend it with mozzarella, Monterey Jack, or Colby for a meltier texture.
• Paprika- Adds a subtle warmth and color. Smoked paprika works great if you want a slightly smoky edge to complement the bbq chicken.
• Chicken- I use boneless, skinless chicken breast. Rotisserie chicken or any leftover cooked chicken works perfectly here.
• Bbq sauce- Use your favorite brand or homemade version. Sweet, smoky, or spicy, go with whatever you love most.
• Garnishes- I add pickled red onions to help break up some of the richness. Sliced jalapenos gives it a little heat and fresh cilantro adds a bit of greenery. Feel free to leave it plain or add your favorite toppings.

Step By Step Instructions

STEP 1: Cook the pasta. Bring a large pot of salted water to a boil. Add the elbow pasta and cook until just al dente, according to the package instructions. Drain and set aside.

STEP 2: Make the roux. In a large saucepan or skillet, melt the butter over medium heat. Then, whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste and starts to smell slightly nutty.

STEP 3: Add the liquid. Slowly whisk in the whole milk and half and half, making sure there are no lumps. Continue cooking, whisking frequently, until the mixture thickens and coats the back of a spoon, about 4 to 5 minutes.

STEP 4: Stir in the cheese and paprika. Lower the heat and stir in 4 1/2 cups cheddar cheese and paprika. Then, keep stirring until the cheese has fully melted and the sauce is smooth and creamy.

STEP 5: Combine the pasta. Add the cooked pasta to the cheese sauce and stir to coat evenly. Season with salt and pepper and adjust seasoning if needed. Then, spoon the mac and cheese into a greased baking dish or if you’re using an oven-safe dutch oven, you can keep everything right inside the pan.

STEP 6: Prepare the chicken. In a small bowl, combine the shredded chicken with your favorite bbq sauce. Toss until well coated.

STEP 7: Assemble. Sprinkle remaining 1 1/2 cups cheddar cheese on top of pasta. Then, top with bbq chicken evenly over the mac and cheese. Bake at 375℉ for about 15 minutes, or until the cheese is melted, the chicken is warmed through, and the mac and cheese is golden brown.

STEP 8: Garnish. Carefully remove the mac and cheese from the oven. Drizzle with extra bbq sauce, and top with pickled onions, cilantro and sliced jalapenos.

Expert Tips

Use freshly shredded cheese for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can affect how it melts.

Don’t over cook the pasta since it bakes later, you want it just al dente so it doesn’t turn mushy.

Don’t over bake the mac and cheese. You’re just looking for the cheese to melt and turn a little golden and bubbly. Over baking can dry out the mac and cheese and make the texture less creamy.

Let it rest before serving. A five to ten minute rest helps the sauce set slightly, so each scoop holds together better.

Frequently Asked Questions

Storing and Reheating

BBQ Chicken Mac and Cheese makes for great leftovers. Let the mac and cheese cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days.

To reheat, warm individual portions in the microwave in 30-second intervals, stirring in between, until heated through. For larger amounts, cover the dish with foil and bake at 350℉ for 15-20 minutes. If it seems dry, stir in a splash of milk before reheating to loosen the sauce.

This dish can also be frozen before baking. Assemble everything in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as directed.

What To Serve with This Homemade Mac and Cheese

• Charred Broccolini
• Quinoa Roasted Vegetable Salad
• Cast Iron Skillet Chicken
• Apple Pie Baked Beans
• Hot Honey Brussels Sprouts

Did You Make This Recipe

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