When it comes to pure, unadulterated comfort food, it is incredibly difficult to beat a bubbling, hot pot of macaroni and cheese. But what happens when you take that classic, creamy dish and combine it with the smoky, sweet, and tangy flavors of a backyard barbecue? You get this incredible BBQ Chicken Mac and Cheese. This dish features tender pasta shells smothered in a rich, homemade cheese sauce, generously loaded with bite sized pieces of cooked chicken, and swirled with your absolute favorite barbecue sauce.
If your family frequently craves deeply satisfying, heavy comfort meals like a warm French Onion Chicken Rice Casserole or a hearty pan of Poor Man’s Husband Casserole, this smoky twist on a classic will instantly become a new household favorite. It is the perfect weeknight dinner that comes together quickly but tastes like it took all day to prepare.
Whether you are looking to use up some leftover chicken or you simply want to elevate your standard pasta night, this recipe delivers massive flavor in every single bite.
Why This Recipe Works So Well
The real magic of this BBQ Chicken Mac and Cheese lies in the beautiful contrast of flavors. The sharp, salty bite of the cheddar and gouda cheese sauce perfectly balances the sweet and smoky notes of the barbecue sauce. Instead of the flavors competing, they blend together to create a luscious, velvety sauce that clings to every single piece of pasta.
If you love dishes with rich, clingy sauces like an elegant Cowboy Butter Lemon Bowtie Chicken or a bubbling tray of Queso Chicken Enchiladas, you will absolutely swoon over the creamy texture of this macaroni.
Additionally, this recipe is incredibly forgiving and highly customizable. You can use a store bought rotisserie chicken to save yourself precious time, or you can use leftover grilled chicken from your weekend cookout. You can even bake it with a crispy breadcrumb topping or serve it straight from the stovetop depending on your texture preferences.
Essential Ingredients for the Best Mac and Cheese
To create this ultimate comfort food masterpiece, you will need a few standard pantry staples and fresh dairy.
For the Pasta and Chicken:
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Short Pasta: Elbow macaroni is classic, but cavatappi, shells, or penne work beautifully because their ridges and hollow centers hold onto the thick cheese sauce perfectly.
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Cooked Chicken: You will need about two cups of cooked, shredded, or diced chicken. A plain rotisserie chicken works great here.
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BBQ Sauce: Use your favorite brand. A slightly sweeter, thicker Kansas City style sauce typically blends best with the savory cheese.
For the Homemade Cheese Sauce:
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Unsalted Butter and All Purpose Flour: These two ingredients cook together to create a roux, which thickens your sauce so it is not watery.
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Whole Milk: Whole milk provides the absolute best creamy texture. Skim milk will result in a much thinner sauce.
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Cheese Blend: A mix of sharp cheddar for bold flavor and smoked gouda for an incredible melting texture and added smokiness. Always shred your own cheese from a block, as pre shredded cheese contains anti caking agents that prevent smooth melting.
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Spices: Garlic powder, onion powder, smoked paprika, salt, and black pepper enhance the overall savory profile.
Step by Step Instructions
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Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook your chosen pasta according to the package directions until it reaches a perfect al dente texture. Drain the pasta well and set it aside.
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Toss the Chicken: In a small mixing bowl, toss your cooked, diced chicken with about half a cup of the barbecue sauce so the meat absorbs that sweet, smoky flavor. Set this aside.
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Make the Roux: In a large, deep skillet or Dutch oven, melt the unsalted butter over medium heat. Once melted, whisk in the all purpose flour. Cook this mixture for about one to two minutes, whisking constantly until it turns a light golden color and smells slightly nutty.
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Build the Sauce: Slowly pour the whole milk into the skillet, whisking vigorously to prevent any lumps from forming. Stir in your garlic powder, onion powder, smoked paprika, salt, and black pepper. Allow the mixture to simmer gently for about three to five minutes until it thickens enough to coat the back of a spoon.
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Melt the Cheese: Turn the heat down to the lowest setting. Gradually add your freshly shredded cheddar and smoked gouda cheeses, a handful at a time. Stir continuously until the cheese is completely melted and the sauce is perfectly smooth and glossy.
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Combine and Serve: Pour the drained pasta and the BBQ coated chicken directly into the cheese sauce. Stir everything together until the noodles and meat are beautifully coated. Drizzle a little extra barbecue sauce over the top right before serving for a gorgeous presentation.
BBQ Chicken Mac and Cheese
Ingredients
- 16 oz short pasta (macaroni, cavatappi, or shells)
- 2 cups cooked chicken, diced or shredded
- 3/4 cup BBQ sauce divided
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup smoked gouda cheese, freshly shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- to taste salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
- In a small bowl, toss the cooked chicken with 1/2 cup of the BBQ sauce until fully coated. Set aside.
- In a large skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden.
- Gradually whisk in the milk, ensuring there are no lumps. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.
- Simmer for 3 to 5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low and stir in the shredded cheddar and smoked gouda cheeses until melted and smooth.
- Add the cooked pasta and BBQ chicken to the cheese sauce. Stir well to combine.
- Drizzle the remaining BBQ sauce over the top before serving. Serve hot.
Notes
What to Serve With BBQ Mac and Cheese
Because this dish is so rich, heavy, and flavorful, it pairs wonderfully with simple, crisp side dishes. A fresh garden salad with a sharp vinaigrette or some roasted green beans will cut through the heaviness of the cheese beautifully.
If you are serving this at a large weekend cookout, it makes an absolutely stellar side dish alongside some juicy BBQ Bacon Blackstone Smash Burgers Recipe.
Hosting a crowd for the weekend? You can follow up this incredible dinner by treating your guests the very next morning to a comforting Tater Tot Breakfast Bowl Sausage Gravy or a platter of crispy Hashbrown Sausage Bites.
Finally, no savory comfort meal is complete without a sweet treat to end the night. Serve up a gorgeous, flaky Berry Cheesecake Puff Pastry Tart Recipe to perfectly balance the smoky barbecue flavors.
Frequently Asked Questions
Can I bake this macaroni and cheese? Absolutely! If you prefer a baked texture with crispy edges, simply pour the finished macaroni mixture into a lightly greased 9 by 13 inch baking dish. Top it with an extra handful of shredded cheese and some panko breadcrumbs mixed with melted butter. Bake at 375 degrees Fahrenheit for about 15 to 20 minutes until golden and bubbling.
How do I store and reheat leftovers? Store any leftover mac and cheese in an airtight container in the refrigerator for up to three days. When reheating, the pasta tends to absorb the sauce and become a bit dry. To fix this, add a splash of milk to your bowl before microwaving, or reheat it gently on the stovetop over low heat with a little extra milk until it becomes creamy again.
Can I use different types of cheese? Yes, this recipe is highly versatile. While sharp cheddar and smoked gouda provide the best barbecue flavor profile, you can easily substitute Monterey Jack, pepper jack for a little heat, or even a creamy fontina. Just remember to always grate it fresh from the block.