Smoky BBQ Chicken Mac & Cheese: A Hearty Dinner (Print Version)
Creamy, cheesy mac with smoky BBQ chicken. This comforting dish brings back summer cookout vibes, perfect for any weeknight or gathering.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 7 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Base Ingredients
01 -
1 lb elbow macaroni
02 -
1/4 cup unsalted butter
03 -
1/4 cup all-purpose flour
04 -
3 cups whole milk
05 -
2 cups sharp cheddar cheese, freshly grated
06 -
1 cup Monterey Jack cheese, freshly grated
→ BBQ Chicken Elements
07 -
2 cups cooked chicken, shredded or diced
08 -
1 cup BBQ sauce (your favorite kind)
→ Flavor Boosters
09 -
1 tsp smoked paprika
10 -
1 tsp garlic powder
11 -
1/2 tsp onion powder
12 -
1/2 tsp mustard powder (or 1 tsp Dijon mustard)
13 -
Salt to taste
14 -
Freshly ground black pepper to taste
→ Optional Toppings
15 -
1/4 cup Fresh green onions, chopped, for serving
16 -
1 cup Crispy fried onions, for serving
# Instructions:
01 -
First things first, get a big pot of water boiling for your pasta. Make sure to salt it really well – like the ocean, hon. This is where I always forget to salt the water, and then my pasta tastes bland, and nobody wants that. Cook your elbow macaroni according to package directions until it's al dente. You want it to still have a little bite because it's going to cook a bit more in the oven. Drain it, but don't rinse it! We want that starchy goodness to help the sauce cling.
02 -
In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it’s all bubbly and happy, sprinkle in the flour. Whisk, whisk, whisk! You're making a roux, and this is crucial for a smooth sauce. Cook it for about 1-2 minutes, stirring constantly, until it smells a bit nutty and turns a pale golden color. Don't let it burn, or your whole BBQ Chicken Mac and Cheese will taste off, trust me, I've been there!
03 -
Gradually pour in the whole milk, whisking continuously to avoid lumps. This is where the magic happens! Bring it to a gentle simmer, still whisking, until the sauce starts to thicken. It should coat the back of a spoon. Now, take it off the heat and stir in your sharp cheddar and Monterey Jack cheeses until they’re completely melted and smooth. Add your smoked paprika, garlic powder, onion powder, mustard powder, a pinch of salt, and a good grind of black pepper. Taste it! Adjust seasonings as needed.
04 -
Once your cheese sauce is velvety and delicious, it's time to bring everything together for the BBQ Chicken Mac and Cheese. Add your cooked, shredded chicken and the BBQ sauce to the cheese sauce. Stir it all until the chicken is well coated and the sauce is a lovely, uniform color. Then, gently fold in your cooked macaroni. You want every noodle coated in that glorious, cheesy, BBQ goodness. It should look saucy but not watery.
05 -
At this point, you could totally just dig in! Honestly, sometimes I do. But for that extra bubbly, golden crust, transfer the mixture to a 9x13 inch baking dish. If you're feeling fancy, you can sprinkle a little extra cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until it's bubbly around the edges and lightly golden on top. That golden crust adds so much texture!
06 -
Once it’s out of the oven, let your BBQ Chicken Mac and Cheese rest for a few minutes. This helps the sauce set up a bit, preventing it from being too runny. I always try to dive in immediately and burn my tongue, so learn from my mistakes! Garnish with some fresh chopped green onions or crispy fried onions if you like that extra crunch. Serve it warm, maybe with a side salad to pretend it's healthy.
# Notes:
01 -
Always grate your own cheese! Pre-shredded cheeses have anti-caking agents that can make your sauce gritty, I learned that the hard way.
02 -
For reheating leftovers, gently warm on the stovetop with a splash of milk; microwaving can make the sauce separate.
03 -
If you don't have Monterey Jack, a mild provolone or even more sharp cheddar can work, I've tried it!
04 -
A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, making it an extra special meal.
# Tools You'll Need:
01 -
Large pot
02 -
Dutch oven or large saucepan
03 -
whisk
04 -
9x13 inch baking dish (optional)
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 35 g
Total Carbohydrate: 50 g
Protein: 35 g