BBQ Chicken Mac and Cheese is the smoky, creamy, flavor-loaded mashup you didn’t know you needed. This dish combines tender BBQ chicken with ultra-cheesy pasta for a crowd-pleasing dinner or party-ready main. With bold flavor, minimal prep, and endless comfort, it’s guaranteed to become your go-to twist on a classic.
It started with leftover grilled chicken and a half-used bottle of BBQ sauce sitting in the fridge. I was hungry, tired, and completely uninspired by the plain boxed mac I was about to make—until it hit me. What if I combined my smoky barbecue chicken with gooey mac and cheese?
One skillet, two cheeses, and about 30 minutes later, I had a pan of what I now call pure weeknight magic. That first accidental combo turned into a family favorite and a must-make at potlucks. It’s comfort food with attitude, and now I’m sharing it with you.
Why You’ll Love This Recipe
This BBQ Chicken Mac and Cheese doesn’t mess around. It delivers the cheesy indulgence you crave with the smoky-sweet flavor of backyard barbecue. Here’s why it’s a guaranteed hit:
- Two comfort foods in one. It’s everything you love about mac and cheese—plus BBQ chicken.
- Quick and easy. Ready in about 30 minutes with pantry staples.
- Customizable. Use rotisserie chicken, leftover grilled chicken, or even pulled pork.
- Crowd-pleaser. Perfect for potlucks, game days, or cozy nights in.
- Meal prep friendly. Reheats beautifully without drying out.
- Kid-approved. The smoky-sweet BBQ sauce balances perfectly with the creamy cheese.
- Minimal cleanup. One pot if you’re using an oven-safe skillet.
Ingredients You’ll Need
The beauty of this recipe is that it uses simple ingredients you probably already have. That’s how it started for me—and I wouldn’t change a thing.
For the Pasta
- 8 oz elbow macaroni (or any short pasta)
- Salt (for boiling water)
For the Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2% for creaminess)
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack or mozzarella, shredded
- Salt and pepper to taste
For the BBQ Chicken
- 1 ½ cups cooked, shredded chicken (rotisserie works great)
- ½ cup BBQ sauce (plus more for drizzling)
- ¼ tsp smoked paprika (optional, for extra smoky flavor)
Optional Toppings
- Extra shredded cheese
- Chopped green onions
- Crumbled bacon
- Breadcrumbs for crunch
How to Make the Recipe (Step-by-Step)
1. Cook the Pasta
- Bring a pot of salted water to a boil.
- Cook macaroni according to package directions until al dente.
- Drain and set aside.
2. Make the Cheese Sauce
- In a large skillet or saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes until lightly golden (this forms a roux).
- Slowly whisk in the milk, stirring constantly until smooth and thickened—about 4–5 minutes.
- Turn off the heat and stir in both cheeses until melted and creamy.
- Season with salt and pepper.
3. Add the BBQ Chicken
- In a bowl, toss shredded chicken with BBQ sauce and smoked paprika.
- Fold into the cheese sauce along with the cooked pasta.
4. Bake (Optional for Extra Goodness)
- If using an oven-safe skillet, sprinkle extra cheese or breadcrumbs on top.
- Broil for 3–5 minutes until golden and bubbly.
5. Garnish and Serve
- Drizzle with more BBQ sauce, sprinkle green onions, bacon, or breadcrumbs.
- Serve hot and dig into that smoky, cheesy goodness.
Pro Tips and Variations
Over time, I’ve played with this recipe a dozen ways depending on what I had in the fridge. Here are the tips that make it even better:
Pro Tips
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.
- Warm the milk before adding. This helps prevent lumps in the sauce.
- Taste the sauce before adding chicken. Adjust salt, pepper, or BBQ sauce to your liking.
Variations
- Swap proteins. Try pulled pork, turkey, or even plant-based “chicken” for a meatless version.
- Make it spicy. Add a dash of hot sauce or diced jalapeños for heat lovers.
- Add veggies. Stir in sautéed onions, bell peppers, or corn for extra flavor and texture.
- Use smoked gouda. It adds amazing depth and complements the BBQ flavor.
Best Side Dishes to Serve With It
This dish is rich, smoky, and comforting—so the best sides are either crisp, fresh, or lightly sweet to balance it out.
1. Simple Green Salad
Crisp romaine with a tangy vinaigrette cuts through the richness perfectly.
2. Coleslaw
Creamy or vinegar-based slaw adds texture and coolness.
3. Grilled Corn
Sweet, charred corn is a natural match for BBQ anything.
4. Roasted Veggies
Try roasted broccoli, Brussels sprouts, or zucchini for something hearty and healthy.
5. Baked Beans
Leaning fully into comfort food? A scoop of sweet and smoky baked beans seals the deal.
Storage and Reheating
I once made a double batch of this for a party and ended up with just enough leftovers to test how well it keeps. Spoiler: it’s excellent the next day—and the day after that.
Storing
- Cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
Freezing
- Not ideal due to the dairy, but it can be done.
- Freeze in a freezer-safe container for up to 1 month.
- Thaw overnight in the fridge before reheating.
Reheating
- Microwave: Add a splash of milk and cover loosely. Heat in 30-second intervals, stirring each time.
- Stovetop: Reheat gently over medium-low heat with a splash of milk to restore creaminess.
Common Mistakes to Avoid
Even simple comfort food can go sideways without a little care. These are mistakes I’ve made—so you don’t have to.
1. Using pre-shredded cheese
It doesn’t melt as well and can give the sauce a gritty texture.
2. Overcooking the pasta
It will cook slightly more once mixed with the sauce or baked—so keep it al dente.
3. Burning the roux
Cook it just until golden—not brown—or it will taste bitter.
4. Not seasoning the sauce
Cheese adds salt, but your sauce still needs a little help. Taste and adjust.
5. Adding BBQ sauce too early
If added while the sauce is still boiling, it can separate. Always stir it in once the sauce is creamy and smooth.
