BBQ Chicken Mac and Cheese
My BBQ Chicken Mac and cheese features tender chicken, tangy BBQ sauce, and a creamy sauce. This easy stove top recipe is about 30 minutes!
Mac and cheese is one of my go to dinners for busy weeknights. I've previously shared baked southern mac and cheese, buffalo chicken mac and cheese, and bacon jalapeno mac cheese. I've even deep fried it! This BBQ Chicken Mac and cheese is my new favorite. I love the contrast between the rich cheese and the tangy sauce. I can't stop eating it once I start! It goes great with coleslaw, baked beans, corn, and cornbread!
Why This Recipes Works: A Sprinkle of Food Science
- A Sauce That Won't Split: A roux helps keep our sauce silky smooth and prevents it from splitting. I also like to use warmed milk to help things come together smoothly.
- Add Gouda: I love the pop of smoke flavor with the BBQ sauce.
- Full of Flavor: We use plenty of spices to ensure this dish never tastes bland.
Ingredient Notes & Shopping Tips
- Cheese: Buy blocks cheese not pre-shredded varieties. Pre-shredded cheese contains fillers that interfere with smooth melting. I like cheddar and smoked gouda.
- BBQ Sauce: Pick a tangy sauce that isn't overly sweet. I like Sweet Baby Ray's.
- Chicken: Rotisserie chicken also works great! This recipe is also amazing with leftover pulled pork or brisket.
- Pasta: Good 'ol elbow macaroni is my go to. Any hollow ridged noodle like cavatappi or penne also works well.
- Milk: Use whole milk for the thickest and creamiest sauce.
Krystle's Tips: Steal My Culinary School Secrets
- Salt Your Pasta Water: It should taste as salty as chicken broth. This is the only chance you get to season the noodles themselves, don't waste it!
- Roux Tips: When adding the flour, cook until it has lightly browned as we want to cook out the raw flour taste. Be sure to whisk constantly to prevent it from scorching.
- Don't Overcook Your Pasta: Pull when its al dente as it will continue to cook and soften in the sauce.
- Serving: It will thicken as it sets. Add a splash of milk as needed if it thickens too much.
More Easy Dinner Recipes
Cajun Shrimp and Sausage Alfredo
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📖 Recipe
BBQ Chicken Mac and Cheese
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Ingredients
- 1 Package Large Elbow Pasta 16 Ounces
- ½ Cup Butter 1 Stick
- ½ Cup Flour
- 3 ¾ Cups Whole Milk
- ¼ Teaspoon Cayenne Pepper
- ¼ Teaspoon Ground Mustard
- ½ Teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- Pinch Ground Nutmeg Optional
- Salt/Pepper To Taste
- 2 Cups Cheddar Cheese Freshly Shredded
- 2 Cups Gouda Cheese Freshly Shredded
- 2 Cups Cooked or Rotisserie Chicken Cubed or Shredded
- ½ Cup Barbecue Sauce
- Fresh Parsley Roughly Chopped, For Garnish
Instructions
- Cook pasta according to package directions; drain and set aside.
- Melt butter in a large pot over medium heat. Add flour and stir until lightly browned, about 1-2 minutes.
- Carefully pour in milk. Bring to a boil, stirring constantly until mixture has thickened, about 5 minutes.
- Reduce heat to low and add cayenne pepper, ground mustard, onion powder, garlic powder, nutmeg, salt, and black pepper. Stir to combine. Remove from heat.
- Stir in cheddar and Gouda until melted. Add cooked pasta, chicken, and barbecue sauce. Heat on low until combined and warmed through.
- Garnish with fresh chopped parsley and a drizzle of barbecue sauce, if desired. Enjoy!
Nutrition
