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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 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.

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.