BBQ Chicken Mac and Cheese 10 Epic Secrets
Smoky barbecue chicken folded into a glossy cheddar and pepper jack sauce with tender shells. This weeknight-friendly mac and cheese delivers creamy comfort fast, with chef-tested cues for a silky sauce, perfect al dente pasta, and optional oven finish for a lightly bronzed top.
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
Pasta water insurance Save a cup of starchy water to loosen the sauce if it tightens after adding pasta and chicken.
Prevent grainy sauce Keep heat low when adding cheese and add in small handfuls. If overheated, whisk in a splash of milk.
Balance the barbecue If your BBQ sauce is very sweet, brighten with 1 tsp apple cider vinegar or lemon juice.
Gluten free and lighter options Use GF shells and cup-for-cup flour for the roux; replace half the milk with broth and use reduced-fat cheeses.
Crispy topping Mix 1 cup panko with 1 Tbsp melted butter and a pinch of paprika; scatter on before baking for crunch.