Description
How to make creamy BBQ chicken mac and cheese with tender pasta, smoky barbecue sauce, and melted cheese that’s pure comfort food bliss.
Ingredients
Scale
Pasta and Base
- 1 pound elbow macaroni
- 4 cups whole milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon garlic powder
Cheese Blend
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup smoked gouda cheese, grated
- 1 cup mozzarella cheese, grated
- 1/2 cup cream cheese, softened
BBQ Chicken
- 3 cups cooked chicken breast, shredded
- 1/2 cup barbecue sauce, plus extra for serving
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Toppings
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 green onions, sliced thin
Instructions
- Cook Pasta: Boil elbow macaroni according to package directions until just al dente. Drain well and set aside – slightly underdone pasta prevents mushiness later.
- Make Roux: Melt butter in large saucepan over medium heat. Whisk in flour and cook for 2 minutes until golden and fragrant but not brown.
- Create Sauce: Gradually whisk in milk until smooth. Add garlic powder and simmer until thickened, about 5 minutes. Remove from heat before adding cheese.
- Add Cheese: Stir in cream cheese first, then gradually add cheddar, gouda, and mozzarella. Whisk until completely melted and silky smooth throughout.
- Combine Everything: Mix cooked pasta, cheese sauce, shredded chicken, barbecue sauce, and spices in greased 9×13 baking dish. Toss until evenly coated.
- Add Topping: Combine panko with melted butter and sprinkle over top. Bake at 375°F for 25 minutes until bubbly and golden brown.
- Rest and Serve: Let cool for 10 minutes before serving – this helps everything set up perfectly. Garnish with green onions and extra barbecue sauce.
Notes
- Don’t skip the resting time after baking – it helps the sauce thicken properly.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Rotisserie chicken saves time and adds extra flavor to this dish.
- Freshly grated cheese melts much better than pre-shredded varieties.
- Add milk when reheating to restore creamy texture.
- Can be assembled ahead without breadcrumbs and baked later.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 28g