Can I use store-bought BBQ chicken for this recipe?

Yes, absolutely! This recipe is perfect for using up leftover roasted or grilled chicken. Simply shred or dice it and toss with your favorite BBQ sauce before adding it to the macaroni.

What kind of pasta works best for BBQ chicken mac and cheese?

Elbow macaroni is classic for mac and cheese, as its shape holds the creamy sauce well. However, other short pasta shapes like cavatappi, shell pasta, or rotini would also work perfectly.

How can I store leftovers of this mac and cheese?

Store any leftover BBQ chicken mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess if needed.

Can I make this recipe in a slow cooker?

While this recipe is designed for baking, you can adapt it for a slow cooker by cooking the pasta separately and then combining all ingredients (except the breadcrumb topping) in the slow cooker on low for 2-3 hours, or until heated through and bubbly. Add the breadcrumbs and broil briefly before serving if desired.

bbq chicken mac and cheese recipe: 7 Mouthwatering Ways to Make It

Name: Ultimate BBQ Chicken Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb elbow macaroni; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 3 cups whole milk, warm; 1 tsp Dijon mustard; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional, for a kick); Salt and freshly ground black pepper to taste; 3 cups shredded sharp cheddar cheese, freshly grated; 1.5 cups shredded Monterey Jack cheese, freshly grated; 2 cups cooked chicken, shredded or diced (from a rotisserie chicken works great!); 1 cup your favorite BBQ sauce; 1/2 cup panko breadcrumbs; 2 tbsp melted butter, for topping; 2 tbsp chopped fresh parsley, for garnish

Description

This irresistible recipe brings together tender, smoky BBQ chicken with a rich, creamy, and cheesy macaroni, baked to golden perfection.

Ingredients

Scale

1 lb elbow macaroni
3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups whole milk, warm
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for a kick)
Salt and freshly ground black pepper to taste
3 cups shredded sharp cheddar cheese, freshly grated
1.5 cups shredded Monterey Jack cheese, freshly grated
2 cups cooked chicken, shredded or diced (from a rotisserie chicken works great!)
1 cup your favorite BBQ sauce
1/2 cup panko breadcrumbs
2 tbsp melted butter, for topping
2 tbsp chopped fresh parsley, for garnish

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: Cook the elbow macaroni according to package directions until al dente. This is crucial because the pasta will continue to cook in the oven. Drain well and set aside.
Step 3: While the pasta is cooking, prepare the BBQ chicken. In a medium bowl, combine the shredded or diced cooked chicken with the BBQ sauce. Toss until the chicken is thoroughly coated. Set aside.
Step 4: Prepare the cheese sauce. In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until it forms a pale golden paste.
Step 5: Gradually whisk in the warm whole milk, a little at a time, to the roux. Continue whisking until the sauce is smooth and lump-free. Bring the mixture to a gentle simmer, stirring constantly, until it thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
Step 6: Remove the saucepan from the heat. Stir in the Dijon mustard, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
Step 7: Add 2 cups of the sharp cheddar cheese and all of the Monterey Jack cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
Step 8: Gently fold the cooked macaroni into the cheese sauce until it's evenly coated. Then, carefully add the BBQ chicken mixture to the macaroni and cheese, stirring until everything is well combined.
Step 9: Pour the macaroni and cheese mixture into the prepared baking dish. Spread it evenly. In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
Step 10: Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy. If the topping browns too quickly, you can loosely cover it with foil.
Step 11: Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired. Serve hot and enjoy!

Notes

For the creamiest sauce, always grate your own cheese from blocks. Don't overcook the pasta initially, as it will finish cooking in the oven. Resting the baked mac and cheese for a few minutes allows the sauce to set perfectly for serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 650 kcal
Sugar: 10g
Sodium: 850mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg