Description
How to make creamy BBQ chicken mac and cheese with tender pulled chicken, smoky sauce, and golden cheese that’s pure comfort food perfection.
Ingredients
Scale
Pasta and Protein
- 1 pound elbow macaroni
- 2 pounds boneless skinless chicken thighs
- 1 cup BBQ sauce, divided
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Cheese Sauce Base
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
Cheese and Toppings
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup panko breadcrumbs
- 2 green onions, sliced thin
Instructions
- 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.
Notes
- Don’t skip warming the milk before adding to the roux; it prevents lumps and ensures smooth sauce.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Rotisserie chicken works perfectly as a time-saving substitution for cooking your own.
- Add extra BBQ sauce on top before serving if you want more smoky flavor.
- Undercook pasta slightly since it continues cooking in the oven.
- Let rest 5 minutes after baking for easier serving and better texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g