BBQ Mac N Cheese with Chicken
If there’s one thing I learned during my years owning a small meal prep business, it’s that people go wild for mac and cheese, especially when it’s got a fun twist. One of our most popular recipes was a BBQ brisket mac and cheese, and ever since then, I’ve had a soft spot for pairing smoky barbecue flavor with creamy pasta.
This BBQ Chicken Mac and Cheese is a nod to those days, but with a delicious chicken spin. It’s rich, comforting, and loaded with just the right balance of tangy-sweet BBQ flavor.
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Whether you use Instant Pot shredded chicken, baked chicken breasts, or grilled BBQ chicken leftovers, this recipe is always a hit.
What You’ll Need to Make Barbecue Mac N Cheese
Recipe Notes
Chicken – No time to prep your own chicken? A store-bought rotisserie chicken works great here. Just shred it and toss it with a little BBQ sauce before mixing it into the cheese sauce. This adds flavor and keeps the chicken moist throughout the baking process.
BBQ Sauce – Use your favorite BBQ sauce or try my homemade honey bourbon sauce. Once the macaroni mixture is in the baking dish, drizzle a crisscross pattern of BBQ sauce over the top before adding the panko topping.
This step is important! If you add the sauce after the breadcrumbs, the sugars in the sauce can caramelize too much in the oven, making it sticky or hard instead of saucy and smooth. Adding it first lets the flavor bake in without messing up the texture.
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BBQ Chicken Mac and Cheese Recipe
Ingredients
- 8 ounces Pasta
- 1 teaspoon Salt
- 2 Tablespoon Butter
- 2 Tablespoon Flour
- 2 cup Whole Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 8 ounces Monterey Jack Cheese
- 4 ounces Cheddar Cheese
- 2 cups Cooked Chicken
- ½ cup BBQ Sauce
- 1 cup Panko Breadcrumbs
- ¼ cup Melted Butter
- ½ teaspoon Garlic Powder
- 1 teaspoon Parsley
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Drain and set aside.8 ounces Pasta, 1 teaspoon Salt
- In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 2 minute, stirring constantly.2 Tablespoon Butter, 2 Tablespoon Flour
- Slowly whisk in the milk, making sure there are no lumps. Simmer for 3–4 minutes, until slightly thickened.2 cup Whole Milk
- Stir in garlic powder, onion powder, salt, and pepper.½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Salt, ½ teaspoon Pepper
- Reduce the heat to low and add the Monterey Jack, and cheddar. Stir until smooth and melted.8 ounces Monterey Jack Cheese, 4 ounces Cheddar Cheese
- Add the cooked pasta and cooked chicken to the cheese sauce. Stir until everything is coated and combined.2 cups Cooked Chicken
- In a small bowl, combine Panko breadcrumbs, melted butter, garlic powder, and parsley.1 cup Panko Breadcrumbs, ¼ cup Melted Butter, ½ teaspoon Garlic Powder, 1 teaspoon Parsley
- Pour the mac and cheese mixture into a greased 9×13-inch baking dish. Drizzle ½ cup BBQ sauce evenly over the top (don't stir it in).½ cup BBQ Sauce
- Add breadcrumb mixture over the BBQ sauce evening.
- Bake at 400°F uncovered for about 15 minutes, until bubbly and golden on top.
- When serving, drizzle with extra BBQ sauce if desired!
Notes
Storage
Cool leftover mac and cheese completely before storing in an airtight container for up to 4 days in the fridge.Tips
1. Salt your pasta water. Don’t skip this step! Salting the water is the first chance you have to season your pasta. Add about 1 teaspoon of salt per quart of water. 2. Cook the pasta until just al dente. That means the pasta should be tender but still slightly firm in the center. It will finish cooking in the oven, so don’t overboil it. 3. Stir the roux constantly. A roux is a mixture of butter and flour that thickens your cheese sauce. Use a whisk and keep it moving so it doesn’t burn or get lumpy. 4. Add milk slowly to avoid clumps. After cooking the flour for a minute, slowly pour in the milk while whisking. This keeps your sauce smooth and lump-free. 5. Grate your cheese fresh for the best melt. Pre-shredded cheese has a coating that can make your sauce grainy. Freshly grated cheese melts smoother and creamier. 6. Don’t add the cheese until the sauce is off the heat. If the sauce is too hot, the cheese might get stringy or oily. Turn off the heat and stir the cheese in gradually. 7. Bake uncovered so the topping gets crispy. Covering the dish traps steam and makes the topping soggy. Leave it uncovered for a crunchy golden top.Nutrition
What to serve with mac and cheese
My grandma would’ve served this creamy casserole with something green—think Brussels sprouts, a classic side salad, or buttery green beans. And honestly, she had the right idea. The rich, cheesy pasta pairs perfectly with a fresh veggie side to balance things out.
That said, I’m never one to turn down a slice of garlic bread. That crunchy, buttery bite is perfect for scooping up the last bits of mac and cheese from your plate.
Love this twist on Mac and Cheese!