BBQ Chicken Mac and Cheese

Why You’ll Love This Recipe

I love this recipe because it’s bold, comforting, and so easy to throw together. The creamy cheese sauce coats every bite of pasta, while the barbecue chicken adds a smoky, savory kick. It’s the kind of meal I make when I want something cozy and indulgent without a ton of prep. Plus, it’s always a crowd-pleaser—perfect for potlucks, game nights, or weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (rotisserie works well)

• Elbow macaroni or pasta of choice

• Butter

• All-purpose flour

• Milk

• Heavy cream (optional for extra creaminess)

• Shredded cheddar cheese

• Mozzarella or Monterey Jack cheese

• BBQ sauce (my favorite sweet or smoky kind)

• Salt and pepper

• Optional: chopped green onions, crispy fried onions, or parsley for garnish

Directions

1. I start by boiling the pasta until al dente, then drain and set it aside.

2. In a large saucepan, I melt butter and whisk in flour to make a roux. I cook it for a minute or two, then slowly add milk (and cream if using), whisking constantly until it thickens.

3. I stir in the shredded cheese and mix until smooth and creamy, seasoning with salt and pepper to taste.

4. In a large bowl, I combine the cooked pasta with the cheese sauce.

5. I mix in the shredded chicken and a good drizzle of BBQ sauce, then stir everything until it’s well combined.

6. I pour the mixture into a greased baking dish, sprinkle extra cheese on top, and drizzle a little more BBQ sauce.

7. I bake it at 375°F for 20–25 minutes until bubbly and golden on top.

8. I let it rest a few minutes before serving, and top it with green onions or crispy onions if I want a little crunch.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I use different cheeses like gouda, pepper jack, or smoked cheddar for more depth. I’ve also added bacon bits for extra savoriness or tossed in cooked veggies like corn or bell peppers. For a spicy version, I add chipotle BBQ sauce or stir in hot sauce. It’s easy to make it my own with whatever I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 325°F until hot or microwave individual portions with a splash of milk to keep the sauce creamy. It can also be frozen—just make sure to wrap it tightly and thaw before reheating.

FAQs

Can I use store-bought BBQ sauce?

Yes, I always do. I just pick my favorite one—sweet, smoky, or spicy all work great with this dish.

What kind of chicken works best?

I usually go for shredded rotisserie chicken because it’s easy and flavorful, but grilled or baked chicken works just as well.

Can I make this dish ahead of time?

Absolutely. I assemble everything, cover it, and keep it in the fridge until I’m ready to bake. I just add 5–10 extra minutes to the bake time.

Is this dish freezer-friendly?

Yes, I freeze it either before baking or after. I wrap it tightly and bake from frozen or thaw it overnight for quicker reheating.

How do I keep the mac and cheese from drying out?

I make sure the cheese sauce is creamy and I don’t overbake it. Covering with foil for the first half of baking helps lock in moisture.

Conclusion

BBQ Chicken Mac and Cheese is one of my go-to comfort food recipes—it’s cheesy, smoky, and completely satisfying. Whether I’m feeding a hungry family, bringing a dish to share, or just craving something hearty and flavorful, this recipe always hits the spot. It’s easy to make, fun to customize, and seriously delicious every time.