Rich, creamy cheese sauce meets tender BBQ chicken mac and cheese in this smoky, satisfying dish that hits different than your standard weeknight pasta. The tangy barbecue sauce adds a sweet, smoky punch to every bite, and when you pull that spoon through the melted cheddar and pepper jack, you know you're in for something special. I stumbled onto this recipe after making Easy Grilled Tandoori Chicken one night and had extra chicken I didn't want to waste.
It's comfort food that doesn't require much fuss, uses simple pantry ingredients, and comes together in about 45 minutes from start to finish.
If you love hearty, one-dish meals like Easy Tomato Rice Recipe or Easy Smoky Street Corn Chicken Bowls, this one's going straight into your regular rotation.
Why You'll Love This BBQ Chicken Mac and Cheese Recipe
This dish gives you the creaminess of classic mac and cheese with a smoky, tangy BBQ twist. The chipotle powder adds a gentle warmth without making it spicy, and the pepper jack brings just enough kick to keep things interesting.
You can make it all in one pot if you skip the baking step, which makes cleanup easy. The ingredients are simple and flexible, you can use any milk you have on hand, swap in BBQ Chicken Mac and Cheese broth for extra flavor, or go gluten-free without missing a beat.
It's the kind of BBQ Chicken Mac and Cheese recipe that works as a main dish or a hearty side, and it reheats beautifully for meal prep. Whether you're feeding a crowd or just want leftovers for the week, this one delivers.
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BBQ Chicken Mac and Cheese Ingredients
Here's everything you need to make this creamy, smoky BBQ Chicken Mac and Cheese from scratch.
See Recipe Card Below This Post For Ingredient Quantities
BBQ Chicken
- Chicken breasts: Sliced in half for even cooking. You can also use rotisserie chicken or leftover cooked chicken to save time.
- Salt and pepper: Season the chicken well so every bite has flavor.
- Chipotle powder: Adds a gentle smoky heat. You can substitute smoked paprika if you want less spice.
- Garlic powder: Brings savory depth to the chicken.
- Oil: For cooking the chicken. Any neutral oil works.
- Barbecue sauce: The star of the show. Use your favorite brand, whether it's sweet, tangy, or smoky.
- Frank's Red Hot or buffalo sauce (optional): Adds a tangy kick if you like a little heat.
Mac and Cheese
- Medium shells: The shape holds the cheese sauce beautifully. You can use any short pasta you have, including gluten-free options.
- Butter: Forms the base of the roux for a smooth, creamy cheese sauce.
- All-purpose flour: Thickens the sauce. Gluten-free all-purpose flour works just as well.
- Salt, pepper, chipotle powder, and garlic powder: Season the cheese sauce with the same warm, smoky flavors as the chicken.
- Milk: Creates the creamy base. Any milk works, or you can use chicken broth for a deeper, savory flavor.
- Water: Helps thin the sauce to the right consistency. Chicken broth is a great substitute.
- Shredded cheddar: The classic mac and cheese cheese. Sharp cheddar adds the most flavor.
- Shredded pepper jack: Brings a little heat and creaminess. You can swap in Monterey Jack or mozzarella if you prefer it mild.
HOW TO MAKE BBQ Chicken Mac and Cheese
Follow these simple steps to make creamy, smoky BBQ Chicken Mac and Cheese.
- Prepare the BBQ chicken: Heat 1 teaspoon oil in a large skillet over medium-high heat. Cut the chicken breasts in half lengthwise so they cook evenly. Season both sides with salt, pepper, chipotle powder, and garlic powder. Cook the chicken for 8 to 10 minutes per side until the internal temperature reaches 165°F and the outside has a nice golden color. Let the chicken rest for 2 minutes, then shred or chop it into bite-sized pieces. Toss the chicken with BBQ sauce and hot sauce if you're using it, then set it aside.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta in a colander and set it aside.
- Make the cheese sauce: In the same pot you used for the pasta, melt the butter over medium-low heat. Whisk in the flour and stir until it's fully combined and forms a smooth paste. Add the salt, pepper, chipotle powder, garlic powder, milk, and water or broth. Bring the mixture to a gentle simmer, stirring occasionally. Once it starts to thicken, add the shredded cheddar and pepper jack. Stir until the cheese melts completely and the sauce is smooth and creamy.
- Combine and bake: Add the cooked pasta and shredded BBQ chicken to the cheese sauce and stir everything together until well coated. If you're baking it, transfer the mixture to a 9x9 baking dish. Drizzle a little extra BBQ sauce on top and sprinkle with more cheddar if you like. Bake at 400°F for 15 minutes until the top is lightly browned and bubbly. Garnish with chopped cilantro if you want a fresh pop of color and serve warm.
Ingredient Substitutions
Chicken: Use rotisserie BBQ Chicken Mac and Cheese, leftover grilled chicken, or even turkey for a quick shortcut.
Pasta: Swap medium shells for elbow macaroni, penne, cavatappi, or any short pasta shape you have on hand.
Cheese: Try Monterey Jack, mozzarella, gouda, or a Mexican cheese blend instead of pepper jack.
Milk: Use any milk you prefer, including dairy-free options like almond, oat, or cashew milk.
Flour: Gluten-free all-purpose flour works perfectly. You can also use cornstarch if you need a lighter thickener.
BBQ sauce: Any BBQ sauce works here. Try honey BBQ for sweetness, spicy BBQ for heat, or mustard-based BBQ for tang.
EQUIPMENT FOR BBQ Chicken Mac and Cheese
9x9 baking dish (optional): If you're baking the mac and cheese for a golden, bubbly top.
Large pot: For boiling the pasta and making the cheese sauce.
Heavy-bottomed skillet or pan: For cooking the BBQ Chicken Mac and Cheese evenly without burning.
Whisk: Essential for making a smooth, lump-free cheese sauce.
Colander: For draining the cooked pasta.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The cheese sauce may thicken as it cools, so add a splash of milk or broth when reheating.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring in between.
Expert Tips
Cut the BBQ Chicken Mac and Cheese breasts in half so they cook faster and more evenly. Thinner pieces mean less time at the stove.
Use freshly shredded cheese instead of pre-shredded. The anti-caking agents in pre-shredded cheese can make the sauce grainy.
Let the cheese sauce simmer gently. High heat can cause the cheese to separate and get oily.
If the sauce gets too thick, whisk in a little more milk or broth until it reaches your desired consistency.
For extra crispy topping, sprinkle breadcrumbs or crushed crackers on top before baking.
FAQ
Does barbecue sauce go with mac and cheese?
Yes, absolutely. The tangy sweetness of BBQ sauce adds a smoky depth to creamy mac and cheese that balances the richness beautifully. It's a flavor combination that feels nostalgic and comforting, like a backyard cookout in a bowl.
Do BBQ Chicken Mac and Cheese go together?
They do. Adding shredded chicken to mac and cheese turns it from a side dish into a full, hearty meal. The chicken adds protein and texture, and when you toss it with BBQ sauce, it becomes even more flavorful and satisfying.
What to make for dinner with leftover barbecue chicken?
Leftover BBQ chicken is perfect for this mac and cheese. You can also use it in quesadillas, grain bowls, loaded baked potatoes, or tossed into a simple pasta with veggies. It's one of those ingredients that makes weeknight dinners a lot easier.
What kind of cheese is good on BBQ Chicken Mac and Cheese?
Cheddar and pepper jack are my go-tos. Sharp cheddar brings bold flavor, and pepper jack adds a little heat and creaminess. You could also try smoked gouda for extra smokiness, Monterey Jack for mildness, or a Mexican cheese blend for a slightly different twist.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with BBQ Chicken Mac and Cheese:
Smoky BBQ Chicken Mac and Cheese
Ingredients
- 2 lb chicken breasts halved for quicker cooking
- ¾ teaspoon salt or to taste
- ¾ teaspoon black pepper freshly ground preferred
- ¾ teaspoon smoked paprika adds smoky flavor
- ¾ teaspoon garlic powder optional for extra depth
- 1 teaspoon olive oil for searing chicken
- ½ cup barbecue sauce use your favorite brand
- 2 tablespoon buffalo sauce optional for a spicy kick
- 16 oz medium shell pasta about 2½ cups dry; gluten-free works too
- 5 tablespoon unsalted butter for sauce
- ⅓ cup all-purpose flour or gluten-free flour
- ¾ teaspoon salt for sauce
- ¾ teaspoon black pepper for sauce
- ¾ teaspoon smoked paprika for sauce
- ¾ teaspoon garlic powder for sauce
- 2 cups milk any kind; chicken broth can substitute
- ⅔ cup water or chicken broth
- 1 cup shredded sharp cheddar adds rich flavor
- ¾ cup shredded pepper jack for subtle heat
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken on both sides with salt, pepper, smoked paprika, and garlic powder.
- Add the chicken to the hot skillet and cook for 8–10 minutes per side, or until internal temperature reaches 165ºF.
- Remove the chicken and let rest for 2 minutes before shredding.
- Combine the shredded chicken with barbecue sauce and optional buffalo sauce in a large bowl.
- Cook the pasta according to package directions until al dente.
- Drain the pasta and return the pot to medium-low heat.
- Melt butter in the pot, then whisk in flour until smooth.
- Add seasonings, milk, and water; stir constantly and bring to a gentle simmer.
- Fold in shredded cheddar and pepper jack until melted and creamy.
- Stir in the cooked pasta and BBQ chicken until fully combined.
- Transfer the mixture into a greased 9×9 baking dish.
- Optional: sprinkle extra cheddar and drizzle barbecue sauce over the top.
- Bake in a preheated oven at 400ºF for 15 minutes until slightly golden.
- Remove from oven and let cool slightly before serving.
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