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BBQ Chicken Mac and Cheese Recipe

★★★★★

4.9 from 57 reviews
  • Author: Andria
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

This BBQ Chicken Mac and Cheese is a decadent fusion of creamy, cheesy pasta layered with tender, smoky BBQ chicken. Featuring a blend of cheddar, Monterey Jack, and Gruyere cheeses, baked to bubbly perfection with a golden crust, this comforting dish is perfect for gatherings or a hearty family meal.

Ingredients

Scale

Mac and Cheese

  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 4 cups shredded cheddar cheese (about 1 pound), divided
  • 2 cups shredded Monterey Jack cheese (about 1/2 pound), divided
  • 1 cup shredded Gruyere cheese (about 1/4 pound), divided

BBQ Chicken

  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup BBQ sauce (your favorite brand)

Toppings and Garnish

  • Chopped green onions
  • Crumbled bacon
  • Fresh cilantro
  • Extra BBQ sauce for drizzling

Instructions

  1. Prepare the BBQ Chicken: Pat chicken breasts dry with paper towels. Drizzle with olive oil and season evenly with salt, pepper, garlic powder, onion powder, and smoked paprika in a medium bowl.
  2. Cook Chicken: Heat a large skillet over medium-high heat. Add chicken breasts and cook 6-8 minutes per side, until internal temperature is 165°F (74°C).
  3. Rest Chicken: Remove chicken from skillet and let rest for 5 minutes to retain juices.
  4. Warm BBQ Sauce: Pour BBQ sauce into the same skillet and heat over medium, stirring occasionally until warmed through.
  5. Shred Chicken: Use two forks or a stand mixer to shred the rested chicken into bite-sized pieces.
  6. Combine Chicken and Sauce: Toss shredded chicken in the warmed BBQ sauce until well coated. Set aside.
  7. Cook Macaroni: Boil elbow macaroni according to package directions until al dente. Drain and set aside.
  8. Make Cheese Sauce – Step 1: In a large saucepan or Dutch oven, melt butter over medium heat.
  9. Make Cheese Sauce – Step 2: Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux.
  10. Make Cheese Sauce – Step 3: Gradually whisk in whole milk and heavy cream, whisking constantly to prevent lumps.
  11. Thicken Sauce: Bring mixture to a simmer, stirring occasionally. Reduce heat to low and cook 5-7 minutes until sauce thickens slightly.
  12. Season Sauce: Remove from heat and stir in salt, pepper, garlic powder, onion powder, and smoked paprika.
  13. Add Cheese: Stir in 3 cups cheddar, 1 1/2 cups Monterey Jack, and 3/4 cup Gruyere cheese until melted and sauce is smooth and creamy.
  14. Combine Pasta and Sauce: Add cooked macaroni to cheese sauce and stir until evenly coated.
  15. Preheat Oven and Prepare Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  16. Layer Mac and Cheese: Pour half the mac and cheese into the prepared dish and spread evenly.
  17. Add BBQ Chicken Layer: Spread the BBQ chicken evenly over the mac and cheese layer.
  18. Top with Remaining Mac and Cheese: Pour remaining mac and cheese over the BBQ chicken, spreading to cover.
  19. Add Cheese Topping: Sprinkle the remaining cheddar, Monterey Jack, and Gruyere cheeses evenly over the top.
  20. Bake: Place dish in preheated oven and bake for 20-25 minutes until cheese is melted, bubbly, and lightly golden brown on top.
  21. Cool Slightly: Remove from oven and let sit for a few minutes before serving.
  22. Garnish and Serve: Garnish with chopped green onions, crumbled bacon, fresh cilantro, and drizzle with extra BBQ sauce as desired. Serve immediately and enjoy!

Notes

  • To ensure juicy chicken, avoid overcooking and let it rest after cooking.
  • You can substitute smoked paprika with regular paprika if unavailable.
  • Use your favorite BBQ sauce brand or homemade sauce for best flavor.
  • For extra crunch, add toasted breadcrumbs on top before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: BBQ chicken, mac and cheese, baked mac and cheese, comfort food, cheesy pasta, BBQ recipe, cheddar, Monterey Jack, Gruyere

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Find it online: https://cookwithandria.com/bbq-chicken-mac-and-cheese-recipe/