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BBQ Chicken Mac and Cheese
Alysse

Creamy BBQ Chicken Mac and Cheese

This indulgent BBQ Chicken Mac and Cheese combines smoky barbecue flavors with ultra-creamy cheese sauce and tender chicken for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Main Dish
Cuisine: American, Fusion, Southern
Calories: 625
Ingredients Method Notes

Ingredients
  

  • 16 oz 1 pound elbow macaroni or cavatappi pasta
  • 2 cups cooked and shredded chicken rotisserie chicken recommended
  • 1 cup high-quality BBQ sauce divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese freshly grated
  • 4 oz smoked gouda freshly grated
  • 4 oz monterey jack or colby jack freshly grated
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon mustard powder
  • ¼ teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper to taste
  • ½ cup panko breadcrumbs mixed with 2 tablespoons melted butter optional topping
  • 2 green onions thinly sliced (for garnish)

Method
 

  1. Cook pasta in salted water until just shy of al dente (1-2 minutes less than package directions). Drain and set aside.
  2. In a large dutch oven or deep skillet, melt 1 tablespoon butter over medium heat. Add diced onion and cook until translucent, about 4-5 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant. Stir in shredded chicken and ½ cup BBQ sauce. Cook for 2-3 minutes, then transfer to a bowl.
  4. In the same pot, melt remaining 2 tablespoons butter. Add flour and whisk constantly for 1-2 minutes to create a golden roux.
  5. Gradually whisk in milk and cream. Bring to a gentle simmer and cook for 3-5 minutes until thickened.
  6. Add smoked paprika, mustard powder, cayenne (if using), salt, and pepper.
  7. Remove from heat and add grated cheeses one handful at a time, whisking until completely melted before adding more.
  8. Fold in the reserved BBQ chicken mixture and remaining ½ cup BBQ sauce.
  9. Gently stir in the cooked pasta until evenly coated.
  10. Optional: For extra creaminess, stir in an additional ¼ cup heavy cream.
  11. Optional: Transfer to a baking dish, top with panko-butter mixture, and broil for 2-3 minutes until golden.
  12. Let rest for 5 minutes before serving. Garnish with sliced green onions.

Notes

For the creamiest results, always grate your cheese fresh instead of using pre-packaged shredded cheese. To make ahead, slightly undercook the pasta, assemble without breadcrumb topping, and refrigerate for up to 2 days. Add a splash of milk or cream when reheating to refresh the sauce. For a gluten-free version, use gluten-free pasta and substitute cornstarch (1.5 tablespoons) for the flour.