Name: Cheesy BBQ Chicken Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk; 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1 1/2 cups cooked shredded chicken; 1/2 cup BBQ sauce (plus more for drizzling); 1/4 cup chopped green onions (optional); 1/4 cup panko breadcrumbs (optional topping)

Creamy, cheesy mac and cheese meets smoky BBQ chicken in this comforting and flavor-packed twist on a classic favorite. This Cheesy BBQ Chicken Mac and Cheese are perfect for weeknight dinners or casual weekend gatherings. It’s hearty, indulgent, and comes together easily, making it a go-to recipe when I need something satisfying without much fuss.

Why You’ll Love This Recipe

I love this recipe because it’s the ultimate mashup of two favorites: rich, creamy mac and cheese and sweet, tangy BBQ chicken. The flavors balance perfectly—cheesy comfort meets smoky depth. It’s simple to throw together, customizable depending on what I have on hand, and a guaranteed hit with both kids and adults. Whether I’m feeding a family or making something quick for myself, this dish never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz elbow macaroni

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup shredded mozzarella cheese

1 cup milk

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

Salt and pepper to taste

1 1/2 cups cooked shredded chicken

1/2 cup BBQ sauce (plus more for drizzling)

1/4 cup chopped green onions (optional)

1/4 cup panko breadcrumbs (optional topping)

Directions

I start by cooking the elbow macaroni according to package instructions, then draining and setting it aside.

In a large saucepan, I melt butter over medium heat and stir in flour to create a roux, cooking it for about a minute.

I slowly whisk in the milk, stirring constantly until the mixture is smooth and starts to thicken—this takes about 3–4 minutes.

With the heat reduced to low, I stir in the cheddar cheese, mozzarella, garlic powder, salt, and pepper until everything is melted and creamy.

In a separate bowl, I toss the cooked shredded chicken with BBQ sauce.

I fold the cooked pasta and sauced chicken into the cheese mixture, making sure it’s all evenly combined.

For a crispy top, I sometimes transfer it to a baking dish, sprinkle with panko breadcrumbs, and broil it for 2–3 minutes until golden.

Just before serving, I like to drizzle extra BBQ sauce over the top and sprinkle with green onions if I have them on hand.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 480 kcal per serving

Variations

I love switching things up with this recipe. Sometimes I use smoked gouda or pepper jack instead of cheddar for a different flavor. If I’m feeling spicy, I add a dash of hot sauce or diced jalapeños. I’ve also used rotisserie chicken when I’m short on time. For a more veggie-forward version, I stir in sautéed bell peppers or roasted corn.

Storage/Reheating

To store leftovers, I keep them in an airtight container in the fridge for up to 3 days. For reheating, I microwave individual portions with a splash of milk to keep them creamy. If I’m reheating a large batch, I do it in the oven at 350°F (175°C), covered with foil to prevent drying out. I avoid freezing this dish since the cheese sauce can become grainy after thawing.

Related Recipes:

Honey BBQ Chicken Rice

FAQs

How can I make this recipe spicier?

I like adding a chopped jalapeño, a pinch of cayenne pepper, or a drizzle of hot sauce to the cheese sauce or the BBQ chicken to dial up the heat.

Can I use a different type of pasta?

Yes, I often swap elbow macaroni for shells, penne, or rotini. Any short pasta that holds sauce well will work just fine.

What’s the best BBQ sauce for this recipe?

I go with a sweet and smoky BBQ sauce for balance, but tangy or spicy varieties also work great depending on the flavor profile I want.

Can I make this ahead of time?

Absolutely. I prepare the dish through step 6, cover it, and store it in the fridge. When I’m ready to serve, I reheat it in the oven, then broil with breadcrumbs if I want a crispy topping.

Is this dish gluten-free?

Not by default, but I’ve made it gluten-free using gluten-free pasta and a 1:1 gluten-free flour blend for the roux. I skip the breadcrumbs or use a gluten-free version.

Conclusion

Cheesy BBQ Chicken Mac and Cheese is one of those dishes that always hits the spot. It’s comforting, flavorful, and endlessly customizable. Whether I’m making it for a cozy night in or sharing it with friends, it’s a dish that brings everyone back for seconds. Give it a try—I think you’ll love it as much as I do.

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