The Coziest BBQ Chicken Mac and Cheese You’ll Ever Make

There’s something about the golden hour of a summer evening—the kind where the air is thick with the scent of charcoal and laughter floats from backyard gatherings—that makes me crave the ultimate comfort food mashup. Picture this: tender shreds of smoky BBQ chicken tangled in velvety cheese sauce, all hugged by perfectly al dente pasta. It’s the dish I turn to when I want to bottle up that feeling of sunshine and simplicity. And trust me, once you try this recipe, you’ll understand why it’s earned a permanent spot in my weeknight rotation.

Ingredients You’ll Need (and Why They Matter)

• 2 cups shredded rotisserie chicken – The shortcut queen’s secret! Pre-cooked chicken saves time and adds juicy depth.
• 1/2 cup your favorite BBQ sauce – Go for something with a touch of sweetness and a smoky kick—mine’s a Kansas City-style blend.
• 3 cups elbow macaroni – Those little tubes are perfect for trapping cheesy goodness in every bite.
• 4 tbsp butter – Because every great cheese sauce starts with a rich, buttery base.
• 1/4 cup all-purpose flour – Our trusty thickener for that luscious sauce texture.
• 2 cups whole milk – The higher the fat content, the creamier the result (though 2% works in a pinch!).
• 2 cups sharp cheddar, shredded – Skip the pre-shredded stuff—it melts better when you grate it fresh.
• 1 cup Monterey Jack cheese – Adds a lovely gooeyness that plays well with the cheddar.
• 1/2 tsp smoked paprika – Just a whisper to echo those BBQ flavors.
• 1/4 tsp garlic powder – The quiet hero that makes everything taste more “alive.”
• Salt & freshly cracked black pepper – To taste, because seasoning is everything.

Let’s Get Cooking (Step-by-Step with Love)

Step 1: Marry the Chicken & BBQ Sauce
In a medium bowl, toss your shredded chicken with BBQ sauce until every nook is coated. Let it sit while you prep the rest—this lets the flavors get to know each other. (Pro tip: If you have 10 extra minutes, warm this mixture in a skillet for deeper caramelization!)

Step 2: Cook the Pasta Just Right
Boil your elbows in generously salted water until al dente—about 7 minutes. They’ll finish cooking in the oven later, so err on the firmer side. Drain but don’t rinse; that starchy coating helps the cheese cling later.

Step 3: Build the Cheese Sauce
Melt butter in a deep saucepan over medium heat, then whisk in flour to form a golden roux (about 2 minutes). Slowly pour in milk, whisking constantly to avoid lumps—this is your moment to channel your inner pastry chef! When the mixture thickens enough to coat the back of a spoon, reduce heat to low and stir in cheeses one handful at a time. Add smoked paprika and garlic powder, then taste. Does it need more salt? A grind of pepper? Adjust with love.

Step 4: Bring It All Together
Fold the drained pasta into the cheese sauce until every piece glistens, then gently mix in your BBQ chicken. The goal here is ribbons of saucy chicken weaving through the mac—not uniformity! (If your skillet is oven-safe, you can bake it right here. Otherwise, transfer to a greased 9×13 dish.)

Pro Tips, Variations, and Substitutions

This BBQ chicken mac and cheese is wonderfully flexible, so don’t be afraid to make it your own! Here are some ideas to customize it:

• Cheese Swap: If you don’t have sharp cheddar, try Gouda, Monterey Jack, or even a smoky pepper jack for extra kick.
• Protein Options: Swap the chicken for pulled pork, shredded beef, or even crispy bacon for a different twist.
• Vegetable Boost: Stir in sautéed bell peppers, caramelized onions, or roasted corn for extra texture and flavor.
• Heat It Up: Add diced jalapeños, a dash of hot sauce, or a sprinkle of crushed red pepper flakes for those who love spice.
• Pasta Choices: While elbow macaroni is classic, cavatappi, shells, or penne work just as well.

What to Serve With BBQ Chicken Mac and Cheese

This dish is hearty enough to stand alone, but if you want to round out the meal, here are some perfect pairings:

• A crisp green salad with tangy ranch or blue cheese dressing
• Buttery garlic bread or warm cornbread
• Pickles or coleslaw for a refreshing crunch
• Grilled veggies like zucchini or asparagus

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your mac and cheese tasting fresh:

• Storage: Let it cool completely, then transfer to an airtight container. It’ll stay good in the fridge for 3–4 days.
• Reheating: For best results, warm it in the oven at 350°F (175°C) with a splash of milk to keep it creamy. Cover with foil to prevent drying out. Microwave works too—just stir occasionally and add a little milk if needed.
• Freezing: While possible, the texture may change slightly. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely! Assemble the dish, cover, and refrigerate for up to a day before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

What’s the best BBQ sauce to use?
Use your favorite! Sweet, smoky, or spicy—whatever you love most. Homemade or store-bought both work great.

Can I make this gluten-free?
Yes! Swap the pasta for a gluten-free variety and use a gluten-free flour blend for the roux.

How do I prevent the cheese sauce from becoming grainy?
Shred your own cheese (pre-shredded has anti-caking agents that can affect texture) and stir constantly over low heat to melt it smoothly.

Final Thoughts

There’s something truly comforting about a big bowl of BBQ chicken mac and cheese—it’s the kind of dish that brings people together. Whether you’re serving it at a summer cookout, a cozy family dinner, or just treating yourself to a little indulgence, this recipe is sure to become a favorite. The smoky, cheesy, slightly sweet flavors meld together in the most delicious way, making every bite pure comfort. So grab a fork, dig in, and enjoy every creamy, dreamy bite!

BBQ Chicken Mac and Cheese

• Author: Trusted Blog

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Description

A creamy and smoky twist on classic mac and cheese with tender BBQ chicken.

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Ingredients

Scale 1x2x3x

For the Crust:

• 8 oz elbow macaroni
• 2 cups cooked chicken, shredded
• 1/2 cup BBQ sauce
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

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Instructions

1. Prepare the Crust:

1. Cook macaroni according to package instructions, then drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
3. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens.
4. Reduce heat to low and stir in cheddar and mozzarella cheeses until melted and smooth.
5. Add garlic powder, smoked paprika, salt, and pepper to the cheese sauce.
6. Stir in cooked macaroni and shredded chicken until well coated.
7. Fold in BBQ sauce, reserving a little for drizzling on top if desired.
8. Serve warm, garnished with extra BBQ sauce or chopped green onions if desired.

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Notes

You can customize the seasonings to taste.

The Comfort of Crispy Potatoes & Melted Feta

There’s something about the golden crunch of roasted potatoes that feels like a hug in food form. Maybe it’s the way they crisp up at the edges while staying fluffy inside, or how they soak up every bit of garlicky, herby goodness. But add a slab of baked feta that melts into creamy perfection? That’s when a simple side dish becomes the star of the table.

I first fell in love with this combination on a chilly evening when my pantry was nearly bare—just a few potatoes, a block of feta, and some stubborn cloves of garlic rolling around. What started as a “use what you have” meal turned into one of those recipes I now make on repeat, whether for lazy Sunday dinners or impressing last-minute guests. It’s rustic, indulgent, and so easy you’ll wonder why you haven’t been making it forever.

What You’ll Need

Gather these simple ingredients—each one plays a starring role:

• 1.5 lbs baby potatoes – Yukon Gold or red-skinned work beautifully here. Their thin skins crisp up nicely, and their creamy interiors are the perfect contrast.
• 8 oz block of feta cheese – Go for the good stuff, packed in brine if possible. It holds its shape better while turning lusciously soft in the oven.
• 1 whole head of garlic – Yes, a whole head! Roasting it mellows the sharpness into sweet, buttery cloves you’ll want to smear on everything.
• 3 tbsp olive oil – A generous glug ensures crispy potatoes and helps the feta caramelize at the edges.
• 1 tsp dried oregano – Its earthy, slightly floral notes pair magically with the tangy feta. Fresh thyme or rosemary would also be lovely.
• ½ tsp chili flakes – Optional, but a hint of heat balances the richness.
• Salt & freshly cracked pepper – Season generously—potatoes need it, and feta loves it.

Let’s Get Roasting

Preheat your oven to 400°F (200°C). While it warms up, let’s prepare the ingredients—this is where the magic starts!

1. Prep the potatoes: Scrub them clean (no need to peel!) and halve any larger ones so they cook evenly. Toss them in a large bowl with 2 tbsp olive oil, oregano, chili flakes, a big pinch of salt, and a few grinds of pepper. Tip: If you have time, let them sit for 10 minutes—the salt will draw out a bit of moisture for extra crispiness.
2. Prepare the garlic: Slice the top off the whole head to expose the cloves. Drizzle with a little oil, wrap loosely in foil, and nestle it onto the baking sheet. This little parcel will transform into golden, spreadable goodness.
3. Arrange the feta: Place the block of feta in the center of a parchment-lined baking sheet. Drizzle with the remaining olive oil and a sprinkle of black pepper. Surround it with the seasoned potatoes in a single layer—crowding leads to steaming, not crisping!

Now, slide the tray into the oven and let the alchemy begin. In about 30 minutes, your kitchen will smell like a Mediterranean dream… but we’ll get to the finishing touches in part two!

Roasted Potatoes with Baked Feta and Garlic

• Author: Trusted Blog

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Description

Crispy roasted potatoes paired with creamy baked feta and roasted garlic for a flavorful side dish.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1.5 lbs baby potatoes, halved
• 8 oz block feta cheese
• 4 cloves garlic, peeled
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley for garnish

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Instructions

1. Prepare the Crust:

1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 2 tbsp olive oil, oregano, salt, and pepper. Spread on a baking sheet.
3. Place feta block in center of baking sheet. Top with garlic cloves and drizzle with remaining olive oil.
4. Bake for 25-30 minutes until potatoes are golden and feta is soft.
5. Garnish with fresh parsley and serve warm.

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Notes

You can customize the seasonings to taste.

The Coziest Honey BBQ Meatballs You’ll Ever Make

There’s something magical about walking into a home that smells like sweet, tangy barbecue sauce simmering away in the crockpot. It instantly makes me think of Sunday dinners at my grandma’s house, where she’d always have some version of these honey BBQ meatballs keeping warm for anyone who stopped by. Now, as a busy mom myself, I’ve perfected this easy crockpot version that gives me that same nostalgic comfort with half the effort.

Ingredients You’ll Need:

• 2 lbs frozen meatballs – I use the homestyle variety, but Italian works great too! Pro tip: Look for ones without too much seasoning so the BBQ flavor shines.
• 1 cup ketchup – The base of our sauce. I prefer organic for its richer tomato flavor.
• 1/2 cup honey – Local honey adds wonderful floral notes, but any variety will do.
• 1/4 cup brown sugar – For that deep molasses sweetness that balances the tang.
• 2 tbsp Worcestershire sauce – Our secret umami booster! The Lea & Perrins brand is my favorite.
• 1 tbsp Dijon mustard – Just enough to add complexity without overpowering.
• 1 tsp garlic powder – Because everything’s better with garlic.
• 1/2 tsp smoked paprika – For that whisper of smokiness that makes it taste like you grilled them.

Let’s Get Cooking:

First, take a deep breath and appreciate how few steps this recipe has – that’s the beauty of crockpot magic!

1. In a medium bowl, whisk together all the sauce ingredients until smooth. I like to taste it at this stage and adjust – sometimes I’ll add an extra drizzle of honey if I want it sweeter.
2. Place your frozen meatballs in the crockpot. No need to thaw! (Can you hear the busy moms cheering?)
3. Pour the sauce over the meatballs, then gently stir to coat. I use a silicone spatula to avoid scratching my crockpot.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The longer cook time on low makes them extra tender, but both methods work beautifully.

About halfway through cooking, I like to give them a gentle stir and sneak one to test the flavor. This is when I might add a pinch more smoked paprika if I’m craving that campfire vibe. The sauce will thicken as it cooks, clinging to each meatball in the most glorious way.

Pro Tips, Variations, and Substitutions

This honey BBQ crockpot meatballs recipe is wonderfully forgiving, which means you can tweak it to suit your taste or pantry staples. Here are some ideas to make it your own:

• Swap the protein: Use ground turkey or chicken for a leaner option, or try plant-based meatballs for a vegetarian twist.
• Adjust the sweetness: If you prefer less sweetness, reduce the honey by half or substitute with maple syrup for a deeper flavor.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the BBQ sauce for a little kick.
• Homemade BBQ sauce: If you have extra time, use your favorite homemade BBQ sauce instead of store-bought for a personalized touch.

What to Serve With Honey BBQ Meatballs

These tender, saucy meatballs are incredibly versatile and pair well with so many sides. Here are a few crowd-pleasing options:

• Classic sides: Creamy mashed potatoes, buttery cornbread, or a crisp green salad balance the richness perfectly.
• For gatherings: Serve them as an appetizer with toothpicks and a side of extra BBQ sauce for dipping.
• Comfort food twist: Pile them onto toasted buns for irresistible meatball sliders.

Storage and Reheating Tips

Leftovers? No problem! These meatballs keep well and taste just as delicious the next day.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze meatballs (with or without sauce) in a sealed bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a saucepan over low heat or microwave in 30-second intervals, stirring occasionally.

Frequently Asked Questions

Can I make these meatballs ahead of time?
Absolutely! Prepare the meatballs and sauce up to a day in advance, then combine and cook in the crockpot when ready.

Can I use frozen meatballs?
Yes! Frozen meatballs work well—just add an extra 30–60 minutes to the cooking time.

How do I prevent the meatballs from falling apart?
Avoid overmixing the meat mixture, and gently roll the meatballs without compacting them too tightly.

Can I make this recipe gluten-free?
Yes! Use gluten-free breadcrumbs and double-check that your BBQ sauce is gluten-free.

Final Thoughts

There’s something so comforting about walking into a home filled with the aroma of honey BBQ meatballs simmering away in the crockpot. Whether you’re hosting a party, feeding a hungry family, or simply craving a cozy meal, this recipe is sure to become a favorite. The best part? It’s as easy as it is delicious. So grab your slow cooker, gather your ingredients, and let the magic happen. Happy cooking!

Honey BBQ Crockpot Meatballs

• Author: Trusted Blog

Print Recipe

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Description

Sweet and tangy meatballs slow-cooked to perfection in a honey BBQ sauce.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 lb frozen meatballs
• 1 cup BBQ sauce
• 1/4 cup honey
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder

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Instructions

1. Prepare the Crust:

1. In a bowl, mix together BBQ sauce, honey, Worcestershire sauce, garlic powder, and onion powder.
2. Place frozen meatballs in the crockpot.
3. Pour the sauce mixture over the meatballs and stir gently to coat.
4. Cook on low for 4 hours or high for 2 hours, stirring occasionally.
5. Serve warm as an appetizer or over rice as a main dish.

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Notes

You can customize the seasonings to taste.