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A plate of creamy BBQ Chicken Mac and Cheese, with shell-shaped pasta covered in golden cheese sauce, topped with shredded BBQ chicken and fresh cilantro.

BBQ Chicken Mac and Cheese

5 from 1 vote
A rich and smoky casserole combining BBQ Chicken Mac and Cheese for the perfect comfort meal.
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Prep Time 25 minutes
Cook Time 40 minutes
Bake Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 529
Ingredients Method Nutrition Notes

Ingredients
  

BBQ Chicken
  • 1½ lb chicken breasts sliced in half for quicker cooking
  • ½ teaspoon salt more as needed
  • ½ teaspoon pepper
  • ½ teaspoon chipotle powder
  • ½ teaspoon garlic powder
  • 1 teaspoon oil for cooking
  • ⅓ cup barbecue sauce more as needed for extra flavor
  • 2 tablespoon Frank's Red Hot or any buffalo sauce optional for a spicy kick
Mac and Cheese
  • 12 oz box medium shell pasta about 2 cups dry pasta gluten-free pasta also works
  • 4 tablespoon butter unsalted
  • ¼ cup all-purpose flour or gluten-free all-purpose flour
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon pepper adjust to taste
  • ½ teaspoon chipotle powder optional adds a smoky flavor
  • ½ teaspoon garlic powder
  • 1½ cup milk use any milk of your choice or chicken broth for a healthier option
  • ½ cup water chicken broth can also be used
  • ¾ cup cheddar cheese shredded
  • ½ cup pepper jack cheese shredded

Method
 

  1. Heat 1 teaspoon of oil in a heavy-bottomed pan over medium-high heat.
  2. Season the chicken breasts with salt, pepper, chipotle powder, and garlic powder.
  3. Add the seasoned chicken to the hot pan and cook each side for 8-10 minutes, or until it reaches an internal temperature of 165ºF.
  4. Allow the chicken to rest for 2 minutes, then shred or chop it into bite-sized pieces.
  5. In a large bowl, combine the shredded chicken with barbecue sauce and buffalo sauce (if using).
  6. Cook the pasta according to package instructions. Once done, drain the pasta in a colander and set aside.
  7. In the same pot, melt the butter over medium-low heat. Once melted, whisk in the flour and cook for 1-2 minutes.
  8. Add the salt, pepper, chipotle powder, garlic powder, milk, and water to the pot, and bring to a simmer. Turn the heat down and whisk until thickened.
  9. Stir in the shredded cheddar and pepper jack cheeses until fully melted.
  10. Add the drained pasta and BBQ-coated chicken to the pot and stir to combine.
  11. To bake, transfer the mixture to a 9×9 baking dish, top with extra shredded cheddar cheese and barbecue sauce, and bake at 400ºF for 15 minutes.
  12. Garnish with chopped cilantro if desired and serve immediately.

Nutrition

Serving: 1gCalories: 529kcalCarbohydrates: 57gProtein: 40gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 104mgSodium: 875mgPotassium: 721mgFiber: 2gSugar: 10gVitamin A: 499IUVitamin C: 1mgCalcium: 283mgIron: 2mg

Notes

This dish combines two family favorites into one delicious, cheesy bake. Perfect for a cozy night in or as a side at your next BBQ gathering.

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