BBQ Chicken Mac and Cheese

$- 8 oz elbow macaroni - 2 cups cooked chicken, shredded - 1 cup BBQ sauce - 2 cups sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - 1 cup milk - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup breadcrumbs - 2 tablespoons chopped fresh parsley When I create BBQ Chicken Mac and Cheese, I focus on flavors that excite. The main ingredients bring everything together. The elbow macaroni serves as a hearty base. I love using cooked, shredded chicken. It adds protein and keeps the dish filling. BBQ sauce is key for that sweet and tangy flavor. For the cheese, I go for sharp cheddar. It melts beautifully and packs a punch. I also add mozzarella for creaminess. Milk helps create a smooth and rich cheese sauce. I use butter and flour to make a roux. This thickens the cheese sauce, adding body. Garlic powder and onion powder enhance the flavor without overpowering. Salt and pepper adjust the taste perfectly. Breadcrumbs provide a crunchy topping, making every bite fun. Finally, I sprinkle fresh parsley on top for color. It also adds a fresh taste. This combination of ingredients makes a comforting dish that warms the heart. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This temperature helps the dish bake evenly. Next, bring a large pot of salted water to a boil. Add 8 oz of elbow macaroni to the pot. Cook it according to the package instructions until it is al dente. This means it should be firm but not hard. When done, drain the macaroni in a colander and set it aside. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk them together for about one minute. This creates a roux, which helps thicken your sauce. After that, gradually pour in 1 cup of milk. Keep whisking until the mixture thickens, which takes about 3-5 minutes. Now, stir in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and pepper to taste. Lower the heat and add 2 cups of grated sharp cheddar cheese and 1 cup of grated mozzarella cheese. Stir until both kinds of cheese melt completely and form a creamy sauce. In a large mixing bowl, combine the drained macaroni, 2 cups of shredded chicken, and 1 cup of your favorite BBQ sauce. Mix well until everything is coated. Next, pour the creamy cheese sauce over the macaroni mixture. Stir gently to ensure all ingredients blend evenly. Now, transfer this mix to a greased 9x13-inch baking dish. Finally, sprinkle 1/2 cup of breadcrumbs evenly over the top. These will give a nice crunch when baked. To start, cook your macaroni al dente. This means it should be firm but not hard. Cooking it this way helps keep the texture nice. Drain the macaroni and set it aside; it will mix well later. For the cheese sauce, use sharp cheddar and mozzarella. These cheeses melt well and give a nice flavor. Stir in the cheese while the mixture is warm. This helps create a smooth, creamy sauce. Choosing the right BBQ sauce is key. Look for one that you enjoy. A tangy sauce adds zest, while a smoky one brings depth. Don’t be afraid to taste it! You can also play with seasonings. Garlic powder and onion powder are great starts. Try adding paprika or chili powder for a kick. Each tweak can change the whole dish! For sides, a fresh salad pairs well. A simple cucumber and tomato salad is light and refreshing. Cornbread is another great option; it adds a sweet touch. When it comes to wine, a chilled white wine works best. A Sauvignon Blanc can balance the rich flavors. If you prefer red, try a light Pinot Noir. Enjoy your meal! Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. Cheese Variations: Feel free to mix different types of cheese like pepper jack for a spicy kick or gouda for a smoky flavor. Breadcrumb Topping: For extra crunch, try using panko breadcrumbs mixed with a little melted butter before sprinkling on top. Make It Ahead: You can prepare the dish in advance and store it in the fridge. Just bake it right before serving for a quick meal. {{image_2}} You can switch up the meat in this dish for fun. Try using BBQ pulled pork instead of chicken. It adds a sweet and smoky taste. You can also use cooked turkey. This option works well if you have leftovers. Both choices give a nice twist to the classic BBQ chicken mac and cheese. Cheese is key in this dish. You can add blue cheese for a bold flavor. Gouda also melts nicely and adds creaminess. If you need a dairy-free option, look for dairy-free cheese blends. These options can provide great taste without the dairy. Adding veggies boosts nutrition and taste. Try mixing in broccoli or spinach. Peas are also a good choice for color and sweetness. If you want some heat, consider adding jalapeños or a splash of hot sauce. These spicy elements can take your BBQ chicken mac and cheese to a new level. To store your BBQ Chicken Mac and Cheese, let it cool first. Place leftovers in an airtight container. This will keep it fresh for up to three days. If you want to reheat, just pop it in the oven or microwave. The flavors stay great, and the cheese remains cheesy. You can freeze this dish before or after baking. For freezing before baking, cover the dish tightly with plastic wrap and foil. It will stay good for up to three months. When ready to cook, thaw it in the fridge overnight. To freeze after baking, let it cool, then wrap it tightly. Reheat in the oven for the best texture, so it gets warm and bubbly. If you want quick meals, prep this dish ahead. Cook the macaroni and chicken, then store them in separate containers. You can mix the cheese sauce and other ingredients later. Use glass or plastic containers that seal well. They help keep everything fresh. This way, dinner is easy to make on busy nights. Yes, you can make BBQ Chicken Mac and Cheese ahead of time. Here are some tips: - Cook the macaroni: Prepare the elbow macaroni as instructed, but do not bake it yet. - Make the sauce: Prepare the cheese sauce and mix it with the chicken and BBQ sauce. - Combine: Mix the macaroni with the chicken and cheese sauce. - Store: Place the mixture in a greased baking dish and cover it tightly. - Refrigerate: It stays fresh for up to two days in the fridge. When you're ready to bake, just add breadcrumbs and bake it directly from the fridge. BBQ Chicken Mac and Cheese pairs well with several sides. Here are some ideas: - Coleslaw: The crunch and tang complement the creamy mac and cheese. - Cornbread: A sweet, soft bread adds a nice touch to the meal. - Green salad: A fresh salad with a light dressing balances the richness. - Grilled vegetables: They add color and healthy nutrition to your plate. Making BBQ Chicken Mac and Cheese gluten-free is easy. Here’s how: - Pasta swap: Use gluten-free elbow macaroni instead of regular pasta. - Flour alternative: Substitute all-purpose flour with gluten-free flour. - BBQ sauce: Check that your BBQ sauce is gluten-free. Many brands offer this option. - Breadcrumbs: Use gluten-free breadcrumbs for the topping. With these swaps, you can enjoy this dish without gluten! In this blog post, we explored a tasty BBQ Chicken Mac and Cheese recipe. We covered essential ingredients, detailed cooking steps, helpful tips, and exciting variations. You can make this dish your own by trying different proteins or cheeses. Don’t forget to check out storage tips for leftovers and meal prep ideas. This recipe is perfect for gatherings or quick dinners. With these insights, you can create a warm, delicious meal that everyone will love. So, gather your ingredients and start cooking! Enjoy your culinary adventure!$

BBQ Chicken Mac and Cheese

A creamy and cheesy pasta dish with shredded chicken and BBQ sauce, topped with crunchy breadcrumbs.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Ingredients

8 oz elbow macaroni
2 cups cooked chicken, shredded
1 cup BBQ sauce
2 cups sharp cheddar cheese, grated
1 cup mozzarella cheese, grated
1 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
0.5 cup breadcrumbs
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Preheat your oven to 350°F (175°C).
In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk to combine, cooking for about 1 minute until it turns a light golden color.
Gradually pour in the milk, whisking continuously until the mixture thickens (about 3-5 minutes).
Stir in the garlic powder, onion powder, and season with salt and pepper.
Reduce the heat to low and add the cheddar and mozzarella cheese, stirring until completely melted and creamy.
In a large mixing bowl, combine the cooked macaroni, shredded chicken, BBQ sauce, and cheese sauce, stirring until evenly coated.
Transfer the mixture to a greased baking dish (about 9x13 inches).
Sprinkle breadcrumbs evenly over the top for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until bubbling and golden on top.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Feel free to use your favorite BBQ sauce.

Keyword BBQ, cheese, chicken, pasta