I still remember the first time I stirred smoky BBQ sauce into a pot of gooey macaroni and cheese—suddenly two comfort-food worlds collided and everything made sense. This BBQ Chicken Mac and Cheese blends tender shredded chicken with a rich, cheesy sauce and a touch of tangy barbecue for an indulgent weeknight meal that’s both familiar and exciting. It’s the sort of dish people bring to potlucks, make for game day, or serve as a cozy Sunday supper when you want something satisfying with minimal fuss. If you like crowd-pleasing, shareable dishes in the same spirit as party dips, you might enjoy how this sits between mac-and-cheese comfort and barbecued chicken flavor—think of it as the best of both worlds (and yes, it’s great next to a big bowl of chips and dip like this buffalo chicken dip).
What makes this recipe special
This recipe shines because it’s fast, flexible, and built around pantry-friendly ingredients. The BBQ tang cuts through the richness of the cheese sauce, so every bite feels balanced rather than heavy. It’s perfect for feeding kids and adults alike, and it comes together in under an hour if you use precooked chicken. Because the components are simple—pasta, shredded chicken, BBQ sauce, cheddar and mozzarella—you can easily scale it up for a crowd or tweak it to suit dietary needs.
“Smoky, creamy, and ridiculously easy—the BBQ twist turns mac and cheese into a main dish.” — home cook review
The cooking process explained
Overview before you dive in:
- Boil the pasta until tender, drain, and set aside.
- Warm shredded chicken in a skillet and toss with BBQ sauce and spices.
- Make a smooth cheese sauce by melting cheddar and mozzarella into warm milk.
- Combine cooked pasta with the cheese sauce, fold in the BBQ chicken, season, and serve.
This quick preview helps you prep: start the pasta, then do the chicken, then the cheese sauce so nothing cools while you finish.
What you’ll need
- 1 lb (450g) chicken breast, cooked and shredded (rotisserie works great)
- 1 tablespoon olive oil
- 8 oz (225g) elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk (low-fat preferred)
- ½ cup BBQ sauce (your favorite brand)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Notes and substitutions:
- Swap the chicken for pulled pork or shredded rotisserie turkey for variety. For a lighter twist, use Greek yogurt stirred into the sauce—but if you’re curious about cottage cheese substitutions and ways to use it, see this roundup of ideas here.
- Use gluten-free pasta if needed. For a creamier sauce, replace up to half the milk with buttermilk or add a spoonful of cream cheese.
How to prepare it
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shredded chicken and cook for 2–3 minutes, just to warm it through.
- Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well so the chicken is evenly coated.
- In a separate saucepan, warm the milk over medium heat until it’s hot but not boiling. Gradually stir in the cheddar and mozzarella, stirring constantly until melted and the sauce is smooth.
- Add the cooked pasta to the cheese sauce and stir to combine thoroughly.
- Fold the BBQ-coated chicken into the cheesy pasta and stir until everything is well coated and heated through.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley if you like.
How to plate and pair
Serve scoops of the BBQ Chicken Mac and Cheese in shallow bowls or on a large platter for family style. Top with extra shredded cheddar or crispy fried onions for texture. Good side pairings:
- A crisp green salad or crunchy coleslaw to cut the richness.
- Cornbread or warm dinner rolls for a Southern vibe.
- Pickles or pickled red onions to add zip.
For beverages, amber ales and medium-bodied red wines (like Zinfandel) handle the barbecue flavors nicely.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days. Cool to room temperature before sealing.
- Reheat: Use the oven (350°F/175°C) for best texture—cover and bake until heated through, stirring once. In a pinch, microwave individual portions in 30-second bursts, stirring between cycles to prevent hot spots.
- Freeze: Cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating from frozen in a covered dish at 350°F works but add a splash of milk to restore creaminess.
- Food safety: Reheat leftovers to 165°F (74°C) before serving.
If you decide to experiment with cottage cheese as a lower-fat binder, you may want to check brand differences when shopping: brand guides can help you pick one with the texture you prefer.
Pro chef tips
- Use rotisserie chicken to shave time; it adds great flavor without extra work.
- Reserve a little pasta water before draining. A splash helps loosen the cheese sauce if it tightens up.
- Grate your own cheddar when possible—pre-shredded cheese often contains anti-caking agents that can affect melting.
- For a baked top: transfer combined mac and chicken into a baking dish, sprinkle with breadcrumbs mixed with a little melted butter, and bake at 375°F (190°C) for 10–12 minutes until golden.
- If the sauce is too thick, thin it with milk; too thin, simmer gently to reduce and concentrate flavor.
Flavor swaps
- Smoky heat: stir in chopped chipotle in adobo or a few dashes of hot sauce.
- Bacon and scallion: top with crispy bacon and sliced scallions for crunch.
- Vegetarian: swap chicken for shredded jackfruit or smoked tofu and use plant-based cheese for a vegan version.
- Regional twist: add pulled pork and a Carolina-style mustard BBQ sauce for tang.
Common questions
Q: How long does this take to make from start to finish?
A: About 30–40 minutes if you’re using pre-cooked chicken. From raw chicken breasts (poached or roasted) add 20–30 minutes total.
Q: Can I use leftover rotisserie chicken?
A: Absolutely—leftover or store-bought rotisserie chicken is ideal and speeds the recipe.
Q: Is this safe to freeze?
A: Yes. Freeze for up to 2 months in an airtight container. Thaw in the fridge and reheat until piping hot.
Q: Can I make this ahead for a party?
A: Yes. Assemble through the point before adding breadcrumbs, cover, and refrigerate for up to 24 hours. Add breadcrumbs and bake just before serving.
Q: What about dairy-free or gluten-free versions?
A: Use dairy-free cheese and plant milk for a lactose-free version; swap in gluten-free pasta and gluten-free breadcrumbs if baking.
Q: How can I make it less messy for kids?
A: Reduce the BBQ sauce by a few tablespoons to lower sweetness and tang, and serve smaller portions with mild cheddar.
Conclusion
This BBQ Chicken Mac and Cheese is a reliable, comforting weeknight winner—easy to scale, simple to tweak, and excellent for feeding a crowd. For more quick variations and ideas that keep things straightforward, see this take on a minimalist version at 5-Ingredient BBQ Chicken Mac and Cheese – Kinda Healthy Recipes, or compare a different home-cook approach here: BBQ Chicken Mac and Cheese – Sailor Bailey.
Print
BBQ Chicken Mac and Cheese
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A delicious blend of tender shredded chicken with rich, cheesy sauce and tangy BBQ for a comforting meal.
Ingredients
- 1 lb (450g) chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 8 oz (225g) elbow macaroni or pasta of choice
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk (low-fat preferred)
- ½ cup BBQ sauce (your favorite brand)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shredded chicken and cook for 2–3 minutes, just to warm it through.
- Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well so the chicken is evenly coated.
- In a separate saucepan, warm the milk over medium heat until it’s hot but not boiling. Gradually stir in the cheddar and mozzarella, stirring constantly until melted and the sauce is smooth.
- Add the cooked pasta to the cheese sauce and stir to combine thoroughly.
- Fold the BBQ-coated chicken into the cheesy pasta and stir until everything is well coated and heated through.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley if you like.
Notes
For variety, swap the chicken for pulled pork or shredded rotisserie turkey. Use gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American