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

Print Recipe

Description

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

Instructions

1. Prepare the Crust:

Cook macaroni according to package instructions, then drain and set aside.

In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens.
Reduce heat to low and stir in cheddar and mozzarella cheeses until melted and smooth.

Add garlic powder, smoked paprika, salt, and pepper to the cheese sauce.
Stir in cooked macaroni and shredded chicken until well coated.
Fold in BBQ sauce, reserving a little for drizzling on top if desired.

Serve warm, garnished with extra BBQ sauce or chopped green onions if desired.

Notes

You can customize the seasonings to taste.

Best BBQ Chicken Mac and Cheese Recipe