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BEST BBQ Chicken Mac and Cheese

This recipe combines the comforting flavors of mac and cheese with the smoky sweetness of BBQ chicken. A blend of sharp cheddar, Gruyere, and Monterey Jack cheeses creates a creamy and flavorful sauce, while the BBQ chicken adds a delicious savory element. Baking the mac and cheese allows the flavors to meld together for a truly satisfying dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 1 lb elbow macaroni
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/2 tsp mustard powder
  • 1/4 tsp cayenne pepper optional
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz Gruyere cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • Chopped green onions optional
  • Crumbled bacon optional
  • Extra BBQ sauce optional

Equipment

  • Oven
  • Large oven-safe skillet
  • Large saucepan
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • fork
  • 9x13-inch baking dish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, toss chicken thighs with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Heat a large oven-safe skillet over medium-high heat.
  4. Sear the chicken thighs for 2-3 minutes per side, until browned.
  5. Pour BBQ sauce over the chicken thighs in the skillet.
  6. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Remove chicken from the oven and let it cool slightly.
  8. Shred the chicken with two forks and set aside. Leave the BBQ sauce in the skillet.
  9. Cook elbow macaroni according to package directions. Drain and set aside.
  10. In a large saucepan, melt butter over medium heat.
  11. Whisk in flour and cook for 1-2 minutes, creating a roux.
  12. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  13. Reduce heat to low and simmer for 5-7 minutes, or until sauce has thickened.
  14. Stir in mustard powder and cayenne pepper (if using).
  15. Remove from heat and gradually add cheddar, Gruyere, and Monterey Jack cheese, stirring until melted and smooth. Season with salt and pepper to taste.
  16. Add cooked macaroni and shredded BBQ chicken to the cheese sauce. Stir to combine.
  17. Pour the mixture into a greased 9x13 inch baking dish.
  18. Bake in the preheated oven for 15-20 minutes, or until bubbly and golden brown.
  19. Let cool slightly before serving.
  20. Garnish with chopped green onions, crumbled bacon, and a drizzle of extra BBQ sauce, if desired.

Notes

For a creamier sauce, use freshly grated cheese instead of pre-shredded. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Experiment with different BBQ sauce flavors to customize the dish to your liking.