The Ultimate BBQ Chicken Mac and Cheese You’ll Make Again

Ingredients for BBQ Chicken Mac and Cheese

• Elbow macaroni: The classic pasta shape that holds onto that creamy cheese sauce perfectly, though shells or cavatappi work great too for extra sauce pockets.
• Chicken thighs: Stay juicier than breasts and shred beautifully, giving you tender bites that won’t dry out during baking like lean cuts often do.
• BBQ sauce: Use your favorite brand but avoid overly sweet versions that can make the dish cloying when combined with all that rich cheese.
• Olive oil: Helps the chicken develop a golden crust before shredding, adding extra flavor layers that make this dish restaurant-quality at home.
• Smoked paprika: Adds that essential smoky depth without needing a grill, though regular paprika works if that’s what you have on hand.
• Garlic powder: Distributes more evenly than fresh garlic in this application and won’t burn during the cooking process like minced garlic might.
• Butter: The foundation of our roux that creates the silky cheese sauce base, so don’t skimp on quality here for best results.
• All-purpose flour: Thickens the sauce to coat every pasta piece perfectly, but whisk constantly to avoid lumps that can ruin the texture.
• Whole milk: Provides creaminess without being too heavy, though you can substitute with 2% if that’s what you have available.
• Heavy cream: Makes the sauce luxuriously rich and helps prevent the cheese from breaking when it gets hot in the oven.
• Dijon mustard: Adds a subtle tang that brightens all the rich flavors and helps emulsify the cheese sauce for perfect smoothness.
• Sharp cheddar: The star cheese that provides that classic mac and cheese flavor with enough sharpness to cut through the richness.
• Smoked gouda: Adds incredible depth and complements the BBQ flavors beautifully, though regular gouda works if smoked isn’t available.
• Cream cheese: Makes the sauce extra smooth and prevents it from breaking, plus adds a subtle tangy richness that’s absolutely perfect.
• Panko breadcrumbs: Creates that golden, crispy top layer that adds textural contrast to all the creamy elements underneath.
• Green onions: Fresh brightness and color that cuts through the richness and adds a nice pop of flavor and visual appeal.

How to Make BBQ Chicken Mac and Cheese

Cook Chicken:

Season chicken thighs with smoked paprika and garlic powder. Heat olive oil in large skillet and cook chicken until golden and cooked through, about 6-8 minutes per side.

Shred and Sauce:

Let chicken cool slightly, then shred into bite-sized pieces. Toss with half the BBQ sauce and set aside while you prepare the pasta.

Cook Pasta:

Boil pasta in salted water until just shy of al dente, about 1 minute less than package directions. Drain well and set aside.

Make Roux:

In large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly until it smells nutty and golden.

Create Sauce:

Gradually whisk in warm milk and cream until smooth. Add Dijon mustard and remaining BBQ sauce, then simmer until thickened, about 5 minutes.

Add Cheese:

Remove from heat and stir in cream cheese until melted. Add cheddar and gouda gradually, stirring until completely smooth and creamy.

Combine and Bake:

Fold in pasta and BBQ chicken. Transfer to greased 9×13 dish, top with panko, and bake at 375°F for 25 minutes until golden and bubbly.

How to Store BBQ Chicken Mac and Cheese

Store leftover BBQ Chicken Mac and Cheese in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and get even better overnight, making it perfect for meal prep or enjoying throughout the week.

To reheat, add a splash of milk to keep it creamy and microwave in 30-second intervals, stirring between each. For larger portions, cover with foil and reheat in a 350°F oven for 15-20 minutes until warmed through and bubbly again.

What to Serve with BBQ Chicken Mac and Cheese

This rich and hearty BBQ Chicken Mac and Cheese pairs perfectly with crisp, fresh sides that cut through all that creamy goodness. Serve alongside a simple green salad, roasted vegetables, or classic coleslaw to balance the flavors and add some lightness to the meal.

My personal favorite is to enjoy it with cornbread and pickles – the tangy crunch is absolutely perfect against all that smoky, cheesy comfort. Don’t forget plenty of napkins because this dish is wonderfully messy to eat!

Frequently Asked Questions

→ Can I use rotisserie chicken instead of cooking my own for this recipe?

Absolutely! Use about 3 cups of shredded rotisserie chicken and toss with BBQ sauce. You’ll save time and it tastes just as delicious.

→ What’s the best way to prevent the cheese sauce from breaking or becoming grainy?

Always remove the pot from heat before adding cheese, and add it gradually while stirring constantly. Warm milk also helps prevent lumps.

→ Can I make BBQ Chicken Mac and Cheese ahead of time for entertaining?

Yes! Assemble everything except the breadcrumbs, cover and refrigerate overnight. Add breadcrumbs and bake, adding 10 extra minutes to cooking time.

→ What cheese substitutions work well if I don’t have smoked gouda available?

Regular gouda, monterey jack, or even mozzarella work great. You can also use all cheddar if that’s what you have on hand.

→ How do I know when the BBQ Chicken Mac and Cheese is properly done baking?

Look for golden brown breadcrumbs on top and bubbling around the edges. The center should be hot and the sauce should look creamy.