Introduction of BBQ Chicken Mac and Cheese
BBQ Chicken Mac and Cheese is comfort food with a little swagger, the kind that walks into your kitchen and owns the table. I am Chef Andrew, and today we are marrying smoky barbecue chicken with a silky, three minute cheese sauce that clings to every curve of tender shells. Think juicy sliced chicken tossed in a tangy sweet glaze, folded into cheddar and pepper jack that melt into a glossy blanket. The result is creamy, smoky, and just spicy enough to keep your fork moving.
Table of Contents
This recipe respects your time without sacrificing technique. We season the chicken with salt, pepper, chipotle, and garlic so it sears flavorful from the first sizzle. We cook pasta to true al dente so it holds its shape once dressed. We whisk a classic roux in the same pot you used for the noodles, then stream in milk or broth for a smooth base that never splits. When it coats the back of a spoon and leaves a clean line, you are ready for cheese.
You can finish right on the stovetop for a weeknight bowl or slide it into the oven for a lightly bronzed top with extra cheddar. Keep it family friendly or turn up the heat with a splash of buffalo sauce. Either way, BBQ Chicken Mac and Cheese gives you the creamy payoff you crave with the bold flavor you expect from a chef’s kitchen.
BBQ Chicken Mac and Cheese 10 Epic Secrets
Equipment
- Large Pot
- Colander
- Whisk
- Measuring cup
- Heavy skillet
- Lid
- Cutting Board
- Serrated knife
- Instant-read thermometer
- 9×9 inch casserole dish (optional)
- Wire rack (optional)
Ingredients
BBQ Chicken
- 1 1/2 lb chicken breasts, halved horizontally even thickness helps quick, juicy cooking
- 1/2 tsp fine salt plus more to taste after cooking
- 1/2 tsp black pepper
- 1/2 tsp chipotle powder adds gentle smoke and heat
- 1/2 tsp garlic powder
- 1 tsp neutral oil canola or avocado
- 1/3 cup barbecue sauce plus extra for drizzling
- 2 Tbsp buffalo hot sauce optional, to taste
Mac and Cheese
- 12 oz medium pasta shells about 2 cups dry; gluten free works
- 4 Tbsp unsalted butter
- 1/4 cup all purpose flour or gluten free all purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1 1/2 cups milk any milk; whole is creamiest; warm slightly
- 1/2 cup water or chicken broth for adjusting sauce consistency
- 3/4 cup sharp cheddar, shredded shred from a block for best melt
- 1/2 cup pepper jack cheese, shredded
To Finish
- extra shredded cheddar optional, for baking top
- additional barbecue sauce for drizzling
- chopped cilantro or sliced green onion for garnish
Instructions
- Optional bake step: Preheat oven to 400°F and butter a 9×9 inch casserole dish. Bring a large pot of well-salted water to a boil for pasta. Set a colander and whisk nearby.
- Season chicken: Pat breasts dry and halve horizontally. Mix salt, pepper, chipotle, and garlic powder. Coat chicken all over so spices adhere.
- Sear chicken: Heat oil in a heavy skillet over medium-high. Cook chicken 8–10 minutes total, turning once, until an instant-read thermometer reads 165°F. Rest 2 minutes for juiciness.
- Sauce the chicken: Chop or shred. Toss with barbecue sauce (and buffalo sauce if using). Cover to keep warm.
- Cook pasta: Boil shells to true al dente, 1 minute shy of package time. Reserve 1 cup pasta water. Drain without rinsing. Return empty pot to stove.
- Build roux: Melt butter over medium-low. Whisk in flour 60–90 seconds until foamy and blond to remove raw taste and prevent lumps.
- Make sauce: Whisk in salt, pepper, chipotle, and garlic. Slowly stream in milk, then water or broth, whisking constantly. Bring to a gentle simmer until it coats the back of a spoon and a finger swiped through leaves a line.
- Add cheese: Lower heat. Whisk in cheddar and pepper jack in small handfuls until smooth and glossy. Adjust consistency with splashes of reserved pasta water as needed. Taste and season.
- Combine: Fold drained shells into sauce until coated. Add sauced chicken and any juices. Stir gently for a creamy, flowing finish.
- Serve or bake: For stovetop, portion into warm bowls and finish with a light barbecue drizzle and herbs. For baked, transfer to dish, top with a little cheddar and a drizzle of barbecue sauce, and bake 12–15 minutes until bubbling and lightly bronzed. Rest 5 minutes before serving.
Notes
More Favorites from My Kitchen:
Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce 9 Epic Wins
Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce 9 Epic Wins
Or go to my Pinterest.
Why You’ll Love This Recipe -BBQ Chicken Mac and Cheese-
- Speed with real flavor: ready in about 45 minutes, using one pot for pasta and sauce plus one skillet for chicken, so cleanup stays easy.
- Pantry friendly: shells, basic spices, butter, flour, milk or broth, and a favorite barbecue sauce create a full-flavor dinner with ingredients you already buy.
- Silky, stable sauce: a classic roux whisked in the pasta pot gives a smooth base that coats shells without clumping, with clear cues so it will not split.
- Smoky sweet payoff: chipotle and BBQ glaze wrap juicy chicken in heat and tang, then mingle with cheddar and pepper jack for a balanced finish.
- Texture that satisfies: al dente shells meet tender chicken and a glossy cheese sauce; bake briefly for a lightly bronzed top if you love a bit of crunch.
- Flexible heat level: keep it family friendly or add a splash of buffalo sauce for extra kick, adjusting pepper jack to taste.
- Make ahead options: cook and shred chicken in advance, then rewarm in sauce; the dish reheats beautifully for lunches.
- Crowd appeal: BBQ Chicken Mac and Cheese feels fun and comforting, perfect for weeknights, potlucks, and game day spreads that impress without stress.
Ingredients Needed for BBQ Chicken Mac and Cheese
For the BBQ chicken
- 1½ lb chicken breasts, halved horizontally
Even thickness helps the meat cook quickly and stay juicy. - ½ tsp fine salt, plus a pinch to taste after cooking
- ½ tsp black pepper
- ½ tsp chipotle powder
Adds gentle smoke and heat. - ½ tsp garlic powder
- 1 tsp neutral oil
Avocado or canola work well for high heat searing. - ⅓ cup barbecue sauce, plus extra for glazing if you like
Use your favorite sweet or smoky style. - 2 Tbsp buffalo hot sauce, optional
Stir in for a spicier finish.
For the mac and cheese
- 12 oz medium pasta shells
About 2 cups dry. Gluten free shells also work. - 4 Tbsp unsalted butter
- ¼ cup all purpose flour
Gluten free all purpose flour is a fine substitute. - ½ tsp salt and ½ tsp black pepper
- ½ tsp chipotle powder
- ½ tsp garlic powder
- 1½ cups milk
Any milk works. Whole milk makes the creamiest sauce. Warm it slightly for a smoother blend. Chicken broth can replace some or all of the milk if preferred. - ½ cup water or chicken broth
Helps adjust the sauce to a silky coating consistency. - ¾ cup sharp cheddar, shredded
Shred from a block for the best melt. - ½ cup pepper jack, shredded
Brings mild heat and extra creaminess.
To finish and serve
- Extra shredded cheddar, optional for a bubbly top if baking
- Additional barbecue sauce for a light drizzle
- Chopped cilantro or sliced green onion for fresh color and aroma
How to Make BBQ Chicken Mac and Cheese
- Prep for success. If you want the baked finish, preheat the oven to 400°F and butter a 9 by 9 inch casserole dish. Bring a large pot of well salted water to a boil for the pasta. Set a colander, whisk, and measuring cup nearby.
- Season the chicken. Pat the breasts dry and halve horizontally for even thickness. Mix salt, pepper, chipotle, and garlic powder. Coat the chicken on all sides so the spices adhere.
- Sear and cook the chicken. Heat 1 teaspoon oil in a heavy skillet over medium high. Add the chicken and cook 8 to 10 minutes total, turning once, until the thickest part reads 165°F. Visual cue: juices run clear and the surface is nicely browned. Transfer to a board and rest 2 minutes to keep it juicy.
- Sauce the chicken. Chop or shred the chicken. Toss in a bowl with ⅓ cup barbecue sauce. For extra kick, add buffalo hot sauce to taste. Set aside, covered, so it stays warm.
- Boil the pasta. Add shells to the boiling water. Cook to true al dente, usually 1 minute less than package time. Before draining, scoop out 1 cup starchy pasta water. Drain in a colander and do not rinse. Return the empty pot to the stove.
- Build the roux. Melt 4 tablespoons butter in the pasta pot over medium low. Sprinkle in the flour and whisk 60 to 90 seconds until foamy and lightly blond. This step prevents a floury taste and keeps the sauce smooth.
- Make the sauce base. Whisk in salt, pepper, chipotle, and garlic powder. Slowly stream in the milk while whisking to avoid lumps, then add the water or broth. Bring to a gentle simmer. Cook 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon and a finger swiped through leaves a clean line.
- Add the cheese. Reduce heat to low. Whisk in cheddar and pepper jack in small handfuls until fully melted and glossy. If the sauce seems too thick, loosen with a splash of reserved pasta water. Taste and adjust salt and pepper.
- Combine. Fold the drained shells into the cheese sauce until every piece is coated. Add the BBQ chicken and any juices from the bowl. Stir gently. Aim for a creamy, flowing sauce. Use more pasta water by the tablespoon if needed for a silky finish.
- Serve stovetop or bake.
- Stovetop: portion into warm bowls. Drizzle a touch of barbecue sauce and sprinkle cilantro or green onion.
- Baked: transfer to the prepared dish, top with a little extra cheddar, and add a light barbecue drizzle. Bake 12 to 15 minutes until bubbling at the edges and lightly browned on top. Rest 5 minutes so the sauce sets slightly before scooping.
Serving and Storage Tips of BBQ Chicken Mac and Cheese
Serve it hot and glossy of BBQ Chicken Mac and Cheese
- Spoon into warm bowls so the sauce stays silky.
- Finish with a light barbecue drizzle, a sprinkle of extra cheddar, and chopped cilantro or green onion.
- Add texture with toasted panko mixed with a little melted butter and paprika, then scatter on top right before serving.
- Pair with a crisp slaw, simple green salad with lemon vinaigrette, or roasted broccoli. Iced tea, lager, or sparkling water with lime work well.
For a party platter of BBQ Chicken Mac and Cheese
- Bake in a 9 by 13 inch dish and hold at 250°F for up to 30 minutes.
- Stir once after 15 minutes to keep the top creamy. Add a thin splash of warm milk if it tightens.
Reheating without splitting of BBQ Chicken Mac and Cheese
- Stovetop: add a spoon or two of milk or broth to a skillet over medium low, stir gently until creamy, 3 to 5 minutes.
- Oven: cover and warm at 350°F for 12 to 15 minutes. Uncover for the last 2 minutes for a light top color.
- Microwave: medium power in 45 second bursts, stirring with a splash of milk between rounds. Do not overheat.
Storage of BBQ Chicken Mac and Cheese
- Refrigerate leftovers in an airtight container up to 4 days.
- Freeze up to 2 months in portioned, freezer safe containers. For best texture, thaw overnight in the fridge before reheating.
Make ahead tips of BBQ Chicken Mac and Cheese
- Cook and shred the chicken up to 3 days ahead and toss with barbecue sauce just before combining.
- Grate cheeses up to 2 days ahead and store airtight.
- If assembling earlier in the day, keep the sauced pasta and the chicken separate, then combine during reheating with a splash of milk for a fresh, creamy finish.
Helpful Notes of BBQ Chicken Mac and Cheese
- Salt your pasta water
Use about 1 tablespoon kosher salt per 4 quarts of water. Properly seasoned pasta keeps the sauce from tasting flat. - Keep pasta al dente
Drain when it still has a slight bite. It will continue softening once it meets the hot cheese sauce. - Prevent grainy sauce
Melt butter, cook the flour 60 to 90 seconds, then add warm milk slowly while whisking. Drop heat to low before adding cheese in small handfuls. - Shred your own cheese
Pre shredded cheese contains starch that can make the sauce less silky. Blocks melt cleaner and taste fuller. - Balance the barbecue
Sweet sauces love acid. If your sauce is very sweet, brighten with 1 teaspoon apple cider vinegar or lemon juice. - Control the heat
Chipotle and buffalo sauce are adjustable. Start small, taste, and add more only if you want extra kick. - Shortcut chicken
Rotisserie chicken works. Toss 3 cups shredded meat with barbecue sauce and warm gently before combining. - Gluten free and lighter swaps
Use gluten free shells and a cup for cup flour blend for the roux. For a lighter version, replace half the milk with broth and use reduced fat cheeses. - Make it crispy
Mix 1 cup panko with 1 tablespoon melted butter and a pinch of paprika. Scatter on top before baking for a crunchy lid. - Grill finish option
Place the mac and cheese in a cast iron skillet and bake covered over indirect heat at 400°F on the grill for gentle smoke.
Conclusion of BBQ Chicken Mac and Cheese
BBQ Chicken Mac and Cheese delivers two things every great comfort dish should offer. First, a sauce that is rich and glossy without being heavy. Second, flavor that develops from the first sear on the chicken to the last bubble in the oven. You get tender shells coated in a smooth cheddar and pepper jack base, plus juicy chicken folded in with a tangy barbecue glaze. Every bite balances creaminess, smoke, and a hint of heat, which is exactly what keeps you reaching for another spoonful.
The method is designed to work on a busy weeknight. You boil the pasta, build the roux right in that pot, then bring the sauce to a gentle simmer until it coats the back of a spoon. Cheese goes in gradually so it melts clean. Meanwhile, the chicken cooks quickly in a skillet and rests just long enough to stay juicy before you chop and toss it with sauce. Serve it straight from the stovetop for maximum creaminess, or slide it into the oven for a lightly bronzed top and a few crunchy edges.
What I love most is the flexibility. You can keep it mild for kids or add buffalo sauce for heat. Swap in smoky gouda or Monterey Jack, finish with a barbecue drizzle, and crown it with a golden panko topping. No matter your path, the steps keep you in control, so the results stay consistent.
If you cook this, I would love your feedback. Leave a comment and a star rating so others can find and trust the recipe. Share a photo on Pinterest or Facebook and tag your plate. I am curious which variation you chose. Did you keep it stovetop creamy, go for the baked finish, or try a grill kiss for a little smoke. Tell me what worked best in your kitchen.
Frequently Asked Questions (FAQ) of BBQ Chicken Mac and Cheese
Does barbecue sauce go well with mac and cheese?
Yes. Barbecue sauce adds sweetness, smoke, and acidity that lift creamy cheese sauce. Start with 2 to 3 tablespoons per pot, taste, and add more gradually. If the sauce becomes too sweet, add a teaspoon of cider vinegar or lemon juice to bring back balance.
Can you cook mac and cheese on a barbecue?
You can. Make the sauce and combine with pasta and chicken on the stovetop, then transfer to a cast iron skillet or foil pan. Cover and bake over indirect heat at 375 to 400°F for 15 to 20 minutes until bubbling. A handful of wood chips on the hot side gives a gentle smoky note.
Can I put chicken in my mac and cheese?
Absolutely. Use grilled, skillet seared, or rotisserie chicken. Chop or shred and toss with barbecue sauce, then fold into the cheese sauce and pasta. Always cook chicken to 165°F and let it rest a couple of minutes before cutting so it stays juicy.
What’s the secret to good mac and cheese?
Build a proper roux, add warm milk slowly, keep heat moderate, and melt cheese in small additions on low. Cook pasta to al dente, save some starchy water to adjust consistency, season in layers, and avoid overbaking so the sauce stays creamy.
Can I add barbecue sauce to pasta?
Yes, but treat it like a finishing glaze. Whisk 1 to 2 tablespoons with a splash of pasta water or broth to loosen, then fold through hot pasta. Add a little butter or olive oil for sheen and balance with acid if it tastes overly sweet.
What cheese pairs with barbecue chicken?
Sharp cheddar gives backbone, pepper jack adds gentle heat, and Monterey Jack or mozzarella bring reliable melt. Smoked gouda or provolone complement the barbecue flavor nicely. Use a mix of one sharp cheese for flavor and one melty cheese for texture.