Description

BBQ Chicken Mac and Cheese is a comforting, creamy dish that combines the smoky flavors of barbecued chicken with rich, cheesy goodness. Perfect for weeknight dinners or gatherings, this recipe is sure to impress and satisfy your taste buds. Enjoy it as a main course or a crowd-pleasing side at potlucks.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
1 cup BBQ sauce (store-bought or homemade)
2 cups elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Green onions (optional, for garnish)

Instructions

Cook the pasta: Boil salted water in a large pot and cook elbow macaroni until al dente, following package instructions.
Sauté the chicken: Heat oil in a frying pan over medium-high heat. Season chicken breasts, cook until golden brown on both sides, and then shred.
Make the cheese sauce: In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in milk until thickened. Mix in cheddar cheese along with onion powder, garlic powder, salt, and pepper.
Combine everything: Drain pasta and mix it with the cheese sauce and shredded BBQ chicken until well-coated.
Optional baking: Transfer to a greased baking dish, top with extra cheese or breadcrumbs if desired, and bake at 350°F (175°C) for about 20 minutes for added crispiness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking/Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 450
Sugar: 8g
Sodium: 750mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 24g
Cholesterol: 90mg

Keywords: For added spice, include jalapeños or swap chicken for pulled pork. Store leftovers in an airtight container for up to three days; reheat gently on the stove with a splash of milk.