BBQ Chicken Mac and Cheese – Creamy, Cheesy, Smoky Comfort in Every Bite

There are comfort foods… and then there’s BBQ chicken mac and cheese — the kind of meal that hugs your soul with every forkful. This is the dish that brings together the best of both worlds: the creamy, cheesy richness of homemade mac and cheese and the smoky sweetness of barbecued chicken. It’s bold, hearty, and unapologetically comforting — the kind of dinner that fills your kitchen with the smell of baked cheese and makes everyone ask, “What’s cooking?”

Whether you’re making it for a cozy weeknight dinner or a weekend potluck, this recipe is pure magic in a skillet. Imagine tender bites of chicken coated in tangy barbecue sauce, nestled among perfectly cooked macaroni and smothered in a blanket of velvety cheese sauce. Every spoonful offers a little bit of everything — smoky, cheesy, sweet, and savory all at once.

And the best part? It’s easy to make from scratch. You’ll start by whipping up a creamy cheese sauce on the stovetop, toss it with tender macaroni, and then stir in that juicy BBQ chicken. The finishing touch? A bubbly baked top with melted cheddar and golden breadcrumbs that crackle when you dig in.

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Ingredients:

• 8 ounces elbow macaroni (about 2 cups)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk or 2%)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cooked chicken, shredded or diced
• ½ cup barbecue sauce (plus extra for drizzling)
• ½ cup breadcrumbs (optional, for topping)
• 1 tablespoon melted butter (for topping)
• Chopped parsley, for garnish

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Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook macaroni according to package directions until al dente. Drain and set aside.
2. Prepare the cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until slightly golden and bubbly.
3. Add the milk and cream: Slowly pour in milk and cream, whisking continuously to avoid lumps. Simmer until the sauce thickens, about 3–5 minutes.
4. Add seasonings and cheese: Stir in garlic powder, smoked paprika, salt, and pepper. Add cheddar and Monterey Jack cheeses, stirring until melted and smooth.
5. Combine pasta and chicken: Add cooked macaroni and shredded chicken to the cheese sauce. Pour in barbecue sauce and stir until evenly coated.
6. Bake (optional): Transfer mixture to a greased 9×13-inch baking dish. Top with breadcrumbs mixed with melted butter, then sprinkle extra cheese on top. Bake at 375°F (190°C) for 15–20 minutes, or until golden and bubbly.
7. Serve and garnish: Drizzle with a little extra BBQ sauce and sprinkle with chopped parsley. Serve warm and creamy straight from the oven.

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Tips & Tricks

• For an extra smoky flavor, use smoked cheddar or add a dash of liquid smoke to the sauce.
• Want it spicier? Stir in a tablespoon of chipotle BBQ sauce or a pinch of cayenne pepper.
• If you’re short on time, use rotisserie chicken tossed in barbecue sauce.
• You can also make this dish on the stovetop only — skip the bake and enjoy it creamy and hot right from the pan.

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Variations

• Pulled Pork Mac: Swap the chicken for pulled pork and use your favorite smoky BBQ sauce.
• Buffalo Twist: Replace BBQ sauce with buffalo sauce and top with crumbled blue cheese.
• Veggie Lovers: Add sautéed onions, roasted corn, or bell peppers for extra texture.
• Crispy Bacon Crunch: Sprinkle cooked bacon bits on top before serving for a smoky crunch.

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Serving Suggestions

• Serve with a simple green salad or roasted broccoli to balance the richness.
• Pair with cornbread or garlic bread for a cozy southern-style meal.
• For gatherings, serve in individual ramekins for a fun and easy presentation.

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Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm on the stovetop or in the microwave until creamy again. It can also be frozen for up to 2 months — just thaw overnight and reheat gently.

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FAQ

Can I make BBQ chicken mac and cheese ahead of time?
Yes! Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

Can I use a different pasta shape?
Absolutely — shells, cavatappi, or penne work wonderfully for catching the cheese sauce.

What’s the best cheese for mac and cheese?
Sharp cheddar gives that classic flavor, while Monterey Jack adds creaminess. A bit of mozzarella or Gouda can also enhance the melt factor.

Can I skip the oven step?
Of course! It’s delicious just as a stovetop version — creamy, gooey, and ready faster.

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History / Fun Facts
Mac and cheese has been a comfort staple since the 18th century, but its modern versions have evolved far beyond simple noodles and cheddar. The combination of barbecue chicken and mac and cheese is said to have originated from southern barbecue joints, where creamy sides met smoky meats on the same plate. The fusion of these two favorites quickly became a hit — a perfect marriage of creamy pasta and bold BBQ flavor. Today, you’ll find it served in food trucks, restaurants, and family kitchens across America, loved for its down-home flavor and versatility.