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BBQ Chicken Mac and Cheese

BBQ Chicken Mac and Cheese combines creamy macaroni and cheese with tender pulled BBQ chicken, creating a comforting and flavorful dish perfect for family gatherings or weekday dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni Traditionally used pasta
  • 2 cups cooked chicken, shredded (preferably BBQ-flavored) Can use leftover grilled or roasted chicken
  • 2 cups shredded cheddar cheese For creaminess and flavor
  • 1 cup mozzarella cheese Adds stretchiness
  • 2 cups milk Whole milk is recommended
  • 1/4 cup unsalted butter For making the roux
  • 1/4 cup all-purpose flour To thicken the cheese sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup BBQ sauce Use your favorite kind
  • optional crispy fried onions for topping Adds crunch and flavor

Method
 

Preparation
  1. Boil water in a large pot and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour, stirring continuously to create a roux for about 1-2 minutes.
  3. Gradually whisk in the milk until the mixture is smooth and thickened.
  4. Stir in the garlic powder, onion powder, salt, and pepper. Gradually add the cheddar and mozzarella cheeses, stirring until melted and creamy.
  5. In a large bowl, combine the shredded chicken with BBQ sauce. Mix until the chicken is well coated.
  6. In a large casserole dish, combine the cooked pasta, cheese sauce, and BBQ chicken. Stir well to ensure everything is evenly mixed.
Baking
  1. Preheat your oven to 350°F (175°C). Spread the mac and cheese mixture in a baking dish and bake for about 15 minutes, or until the top is golden and bubbly.
  2. Allow it to cool slightly before serving. Garnish with crispy fried onions if desired.

Notes

For added texture, you can use different types of pasta like shells or fusilli. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. To reheat, warm in the oven or microwave, adding a splash of milk if necessary.