Ever had that desperate craving for BBQ Chicken Mac and Cheese but your fridge is looking kind of sad? Same. You want something cheesy, cozy, but also with a bit of zing. I used to default to regular mac ‘n’ cheese or even this lovely cheeseburger macaroni recipe you’ll want to make again, but it just…wasn’t enough. If you’ve ever wondered how to throw together BBQ Chicken Mac and Cheese that actually delivers smoky, BBQ-ish flavor and makes everyone grin, stick around. If you want more ways to use chicken, you might also peek at this savory Thai peanut chicken—a quick and tasty dinner delight. Just putting it out there.
Why Make BBQ Chicken Mac and Cheese
There’s something a bit magical about BBQ Chicken Mac and Cheese on a weeknight. Maybe it’s because you get childhood mac, but also that BBQ tang from backyard cookouts? It’s comfort food with a twist—just the thing for picky eaters, tired parents, or honestly anyone. The mashup of sweet BBQ sauce and gooey cheese is weirdly addictive. Perfect for picky teens or adults pretending to be fancy, but too tired to actually try.
Plus, you nearly always have the basics on hand: pasta, some leftover chicken, and hopefully a bottle of BBQ sauce stashed somewhere. Toss in some cheese, and you’re golden. I’ve tried lots of homemade meals, but this is just unfussy, satisfying, and surprisingly flexible.
Heck, I’ve even found myself making it after a long day when I swore I didn’t want to cook at all. Sometimes simple is best.
“I never thought BBQ flavor belonged in mac and cheese until I tried this recipe. It’s now officially my weeknight obsession.”
Ingredient Notes
So, what’s in this thing? Nothing too weird, promise. Here’s what you need for BBQ Chicken Mac and Cheese:
- Pasta: Elbow macaroni is classic, but small shells work too if you’re feeling adventurous (or you’ve run out of elbows, which…same).
- Chicken: Rotisserie chicken is honestly the GOAT here. But leftover grilled or roasted chicken works. Even shredded slow-cooker chicken.
- BBQ Sauce: Go for your favorite. Not fancy? Use what you’ve got. I like sweet and smoky styles.
- Cheese: Sharp cheddar melts well and brings a punch. If you want to blend it with mozzarella or Monterey Jack, that’s tasty, too.
- Milk and Butter: Needed for the creamy texture.
- A Little Flour: For the sauce, not for eating raw on a dare.
- Salt & Pepper: To taste, as always.
Some folks toss in extras like green onion or bacon crumbles (fancy!)—that’s up to you. Play it by ear.
Recipe Variations
Honestly, the best thing about this BBQ Chicken Mac and Cheese nonsense is how loose the rules are. Got leftover turkey? Use it. Vegetarian family member crashing dinner? Swap out the meat for smoked tofu or roasted mushrooms.
People add veggies to feel a bit healthier—think diced bell peppers or sweet corn. Sometimes I use whole wheat pasta if I’m lying to myself about being healthy. Or swap in sizzling chicken and vegetables skillet for a quick dinner if you want extra protein along with those carbs.
Last winter I made a batch with leftover pulled pork. My kid said it belonged in a five-star restaurant (he’s four, but still). Spice it up with jalapeños if that’s your vibe. You really can’t go wrong if you’re brave.
Steps To Make this Recipe
Here’s how to put this all together—no expert skills needed.
- Cook your pasta: Big pot of salted water. Follow package directions. Don’t overcook it or you’ll wind up with mush.
- Make the cheese sauce: Melt some butter in a big pan. Whisk in a bit of flour. Pour in your milk slowly, whisking all the time to avoid lumps (or, let’s be honest, try your best).
- Add cheese: Sprinkle in the cheddar, stirring, till it melts. This is the part where you want to eat it right out of the pan. Hang tight.
- Stir in the chicken and BBQ sauce: Add both to your cheesy pot and stir it up. The smell here? Wild.
- Combine: Mix the pasta with the sauce. Taste for seasoning.
- Bake: If you like a crispy top (I mean, who doesn’t), toss everything in a casserole, add more cheese, bake at 375°F for 15-20 minutes.
Let it cool just a bit—you know you’ll burn your mouth if you dive right in.
What To Serve With BBQ Chicken Mac and Cheese
Alright, here’s where you can play around and make it a feast. I keep things simple most nights, but if you want to get all dinner-party about it, try these:
- Green salad: It barely counts as “cooking,” but a fresh salad helps balance out all that richness.
- Bright and flavorful summer corn salad with avocado delight: This actually goes great on the side, or even tossed right into the mac for freshness.
- Garlic bread: Cheesy carb overload? Sure. Regrets? Zero.
- Steamed broccoli: If you need vegetables—or want to eat mac with slightly less guilt.
Common Questions
Can I use store-bought BBQ chicken for this?
Absolutely. Tear it up and throw it in. No shame in shortcut dinners.
Can I freeze leftovers?
Yes, but the sauce can be a little less creamy after thawing. Still tasty. Reheat gently for best results.
What’s the best cheese for BBQ Chicken Mac and Cheese?
Sharp cheddar is king, but mixing it with gouda or mozzarella won’t steer you wrong.
Is there a vegetarian version?
Yup! Use meatless chicken or add extra veggies like roasted zucchini or mushrooms.
Does it work with gluten-free pasta?
Of course. Just keep an eye on the cook time so the noodles don’t get mushy.
Ready for a Cheesy BBQ Adventure?
So there you have it. BBQ Chicken Mac and Cheese is your ticket to fast, soul-soothing comfort food that tastes like you absolutely planned ahead—even if you didn’t. Play around with what you have. Invite friends, or just treat yourself (no judgment). For even simpler spins, you should try this 5-Ingredient BBQ Chicken Mac and Cheese – Kinda Healthy Recipes, or check how others do it at BBQ Chicken Mac and Cheese – Sailor Bailey. Alright, go grab that pasta, friend. Let’s eat!
BBQ Chicken Mac and Cheese
Ingredients
Method
- Cook elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- In a large pan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Slowly pour in milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens slightly.
- Once the sauce is ready, add shredded cheddar cheese and stir until melted and smooth.
- Stir in shredded chicken and BBQ sauce until well combined.
- Mix the cooked pasta with the cheese sauce. Taste and adjust seasoning with salt and pepper as needed.
- Transfer to a greased casserole dish, top with additional cheese if desired, and bake in a preheated oven at 375°F for 15-20 minutes until bubbly and golden.
- Allow to cool for a few minutes before serving. Enjoy with a side salad or steamed veggies!
