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BBQ Chicken Mac and Cheese overflowing with cheesy goodness and tender chicken, perfect as a featured image for a delicious recipe.

Ultimate BBQ Chicken Mac and Cheese

This recipe elevates classic mac and cheese by incorporating tender, smoky BBQ chicken. The combination of creamy cheese sauce, perfectly cooked pasta, and flavorful BBQ chicken creates a satisfying and unforgettable comfort food experience. Optional baking adds a golden-brown crust and melds the flavors together beautifully.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 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 and pepper to taste
  • 1 lb elbow macaroni
  • 6 tbsp butter
  • 6 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups shredded cheddar cheese sharp or medium
  • 1 cup shredded Gruyere cheese optional
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • Salt and pepper to taste
  • Chopped green onions optional topping
  • Crumbled bacon optional topping
  • Pickled jalapeños optional topping
  • Extra BBQ sauce for drizzling optional topping

Equipment

  • Oven
  • Oven-safe skillet
  • Large bowl
  • Large saucepan
  • whisk
  • colander
  • 9x13 inch baking dish (optional)
  • measuring cups and spoons
  • Two forks

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 an oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until browned.
  4. Pour BBQ sauce over the chicken, ensuring it's evenly coated.
  5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  6. Remove from oven and let cool slightly. Shred the chicken using two forks.
  7. Cook macaroni according to package directions until al dente. Drain and set aside.
  8. In a large saucepan, melt butter over medium heat.
  9. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  10. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly.
  11. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
  12. Remove from heat and stir in cheddar cheese, Gruyere cheese (if using), Dijon mustard, garlic powder, cayenne pepper (if using), salt, and pepper.
  13. Stir until cheese is melted and the sauce is smooth.
  14. Add the cooked macaroni and shredded BBQ chicken to the cheese sauce. Stir until everything is well combined.
  15. Pour the mixture into a greased 9x13 inch baking dish (optional, if you prefer a baked mac and cheese).
  16. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until bubbly and golden brown (optional baking step).
  17. Let cool slightly before serving. Garnish with your favorite toppings, such as chopped green onions, crumbled bacon, pickled jalapeños, or extra BBQ sauce.

Notes

For best results, use freshly shredded cheese to avoid a grainy sauce. Experiment with different BBQ sauces to find your preferred flavor profile. Baking the mac and cheese is optional but adds a nice golden crust and melds the flavors together. Store leftovers in an airtight container in the refrigerator for up to 3 days.