BBQ Chicken Mac and Cheese

What the heck is this?

So I was staring into my fridge one night with some leftover BBQ chicken and thought, “what if I threw this into some mac and cheese?” Holy smokes, people. The combo of smoky, sweet BBQ chicken with creamy, cheesy pasta is straight-up ridiculous. It’s comfort food that’s been hanging out at a backyard BBQ and came back with some serious swagger. This isn’t your basic mac and cheese – this is that “everyone asks for the recipe” mac and cheese. It’s my go-to potluck dish because it ALWAYS disappears first.

Why You’ll Love This Recipe

• It’s the perfect way to use up leftover BBQ chicken (or you can just grab a rotisserie chicken and some BBQ sauce – I won’t tell anyone)
• The crispy-crunchy topping will make you lose your mind
• Perfect combo of creamy, smoky, sweet, and tangy all in one bite
• It’s easy enough for a weeknight but impressive enough for company
• Kids absolutely demolish this stuff (even the picky ones)
• You can prep it ahead and just pop it in the oven when you’re ready
• It reheats like a dream, so lunch tomorrow is sorted

The Good Stuff You’ll Need

For the Mac and Cheese Base:

• 1 pound elbow macaroni (or cavatappi if you’re feeling fancy)
• 4 tablespoons butter (the real stuff, not that diet garbage)
• 4 tablespoons all-purpose flour
• 3 cups whole milk (2% works too, but whole milk makes it creamier)
• 1/2 cup chicken broth (adds amazing depth of flavor)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (regular paprika works but smoked is WAY better)
• 1/4 teaspoon cayenne pepper (optional, but that tiny kick makes it special)
• Salt and pepper to taste
• 3 cups shredded cheese blend (I use 2 cups sharp cheddar and 1 cup smoked gouda, but use what you love)
• 1/2 cup cream cheese, cubed (THE secret ingredient – makes it super creamy)

For the BBQ Chicken:

• 3 cups cooked chicken, shredded or chopped (rotisserie chicken is perfect here)
• 1 cup BBQ sauce (use your favorite – I like something with a little sweetness and smoke)
• 1 tablespoon honey (optional, but nice if your BBQ sauce isn’t sweet)
• 1 teaspoon liquid smoke (optional, but amazing if you’re using plain cooked chicken)

For the Crunchy Topping:

• 1 cup panko breadcrumbs
• 3 tablespoons melted butter
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1/2 teaspoon garlic powder
• 1/4 cup crispy fried onions (like French’s – TRUST ME on this one)

Optional Add-ins:

• 1 can diced green chiles (drained)
• 1/2 cup cooked bacon bits
• 1/4 cup diced jalapeños (pickled or fresh)
• 1/2 cup diced red onion

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Let’s Do This

Prep Work (10 minutes):

1. Preheat your oven to 375°F. Grease a 9×13 baking dish with butter or cooking spray.
2. Fill a large pot with water, add a generous amount of salt (it should taste like the ocean), and bring to a boil.

Make the Pasta (10 minutes):

1. Cook the pasta for TWO MINUTES LESS than the package directions say. It needs to be quite underdone because it’ll keep cooking in the oven. Nobody wants mushy mac and cheese!
2. Drain the pasta but DON’T RINSE IT. That starch helps the sauce stick.

While the Pasta’s Cooking, Prep the Chicken (5 minutes):

1. In a bowl, mix the shredded chicken with the BBQ sauce, honey (if using), and liquid smoke (if using).
2. Give it a taste – it should be saucy enough to coat the chicken but not swimming in sauce. Add more BBQ sauce if needed.

Make the Cheese Sauce (15 minutes):

1. In the same pot you used for the pasta (fewer dishes, you’re welcome), melt the butter over medium heat.
2. Whisk in the flour and cook for about 1-2 minutes until it smells slightly nutty but hasn’t browned.
3. SLOWLY pour in the milk and chicken broth, whisking constantly to avoid lumps. Seriously, go slow here or you’ll end up with flour chunks, and nobody wants that.
4. Add the garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper.
5. Bring to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
6. Turn the heat to low and add the cream cheese cubes, stirring until melted.
7. Remove from heat and stir in the shredded cheese a handful at a time until fully melted and smooth.

Assembly Time (5 minutes):

1. Add the cooked pasta to the cheese sauce and stir to coat every noodle in that liquid gold.
2. Fold in the BBQ chicken mixture and any optional add-ins you’re using. Don’t overmix – you want pockets of BBQ goodness.
3. Pour the whole beautiful mess into your prepared baking dish.

Make the Topping (2 minutes):

1. In a small bowl, mix the panko, melted butter, remaining cheddar, parsley, and garlic powder.
2. Sprinkle the mixture evenly over the mac and cheese.
3. Top with the crispy fried onions. (I sometimes hide these in the middle of the panko mix so they don’t burn.)

Bake It (25-30 minutes):

1. Bake uncovered for 25-30 minutes until the edges are bubbly and the top is golden brown and crispy.
2. If the top starts getting too brown before it’s done, loosely cover with foil.
3. Let it rest for 5-10 minutes before serving (I know it’s hard to wait, but it’ll be molten lava hot and needs to set up a bit).

Serving Suggestions

• Sprinkle with some sliced green onions or extra parsley for a pop of color.
• A side of tangy coleslaw is perfect to cut through all that richness.
• Some people (weirdos) like extra BBQ sauce for drizzling on top. I’m not judging.
• Pickles on the side. Seriously. The acidity balances everything perfectly.
• If you’re feeling extra, serve it with some buttery garlic bread for extreme carb-on-carb action.
• For summer cookouts, pair with grilled corn on the cob and a big salad.

Switch It Up

• Buffalo Chicken Mac: Swap the BBQ sauce for buffalo sauce, use blue cheese instead of gouda, and top with blue cheese crumbles and chopped celery.
• Tex-Mex Version: Use taco-seasoned chicken, pepper jack cheese, add a can of drained Rotel tomatoes, black beans, and top with crushed tortilla chips.
• Pulled Pork Mac: Replace chicken with pulled pork. If you’re feeling wild, add some crushed pineapple (drained really well).
• Fancy Version: Add caramelized onions, mushrooms sautéed in white wine, and use Gruyère cheese for some of the cheddar.
• Lighter-ish Version: Use whole wheat pasta, 2% milk, light cream cheese, and add some steamed broccoli florets. (It’s still mac and cheese though, let’s be real.)

Make-Ahead and Storage Tips

• Make-Ahead: You can assemble the whole thing up to the baking step, cover and refrigerate for up to 2 days. Add the topping just before baking, and add about 10-15 minutes to the baking time if it’s cold from the fridge.
• Freezer Option: Freeze the unbaked, untopped mac and cheese for up to 3 months. Thaw overnight in the fridge, add the topping, and bake.
• Leftovers: Store in the fridge for up to 4 days. The pasta will absorb some sauce, so when reheating, add a splash of milk and cover with foil before heating.
• Portable Option: For potlucks, bake in a disposable foil pan. If it’ll be sitting out, keep it hot in a slow cooker on warm (but skip the crunchy topping if doing this method).

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Questions People Actually Ask

Q: Can I use pre-shredded cheese?
A: You can, but I’ll judge you a little. Pre-shredded has anti-caking agents that can make your sauce a bit grainy. If you must use it, add an extra splash of milk to help smooth things out.

Q: My sauce broke/got grainy/separated. What happened?
A: You probably got the milk too hot too fast or boiled the sauce. Next time, keep the heat medium-low and remove the pot from heat before adding the cheese.

Q: Can I make this in a slow cooker?
A: You sure can! Cook the pasta even more al dente, and make the sauce the same way, then combine in the slow cooker. Cook on low for 2-3 hours. Add the topping and broil for a few minutes at the end if you want that crispy top.

Q: What if I don’t have smoked gouda?
A: Use any good melting cheese! Monterey jack, fontina, colby, more cheddar, or even pepper jack for a kick. As long as it melts well, it’ll work.

Q: My kids hate chunks of chicken. Can I still make this?
A: Absolutely. Pulse the chicken and BBQ sauce in a food processor until it’s finely shredded. They’ll never know.

Q: Can I use leftover BBQ ribs for this?
A: YES! Cut the meat off the bones and chop it up. Use less additional BBQ sauce since ribs are usually already saucy. This is actually even better than using chicken sometimes.

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