Print

BBQ Chicken Mac and Cheese

Print Recipe

An easy and delicious BBQ Chicken Mac and Cheese recipe that is perfect for a cozy meal, bringing everyone to the table with happy anticipation. It’s a crowd-pleasing dish combining smoky BBQ, tender chicken, and creamy, cheesy pasta.

Ingredients

Scale

Main ingredients

  • 1 lb Chicken breast, cooked and shredded (Rotisserie chicken is recommended for a shortcut.)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 sprig Fresh parsley (For garnish. Dried can be used in a pinch.)
  • 0.5 cup BBQ sauce (Your favorite brand.)
  • 8 oz Elbow macaroni or pasta (Shells or rotini can also be used.)
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 1 tbsp Olive oil
  • 2 cups Cheddar cheese, shredded (Sharp cheddar is recommended.)
  • 1 cup Milk (Whole milk for extra creaminess.)
  • 1 cup Mozzarella cheese, shredded

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a pot of salted water to a boil and cook your elbow macaroni according to package directions until al dente. Drain well and set aside. Do not rinse.
  3. In a large skillet, heat olive oil over medium heat. Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Sizzle for about a minute until fragrant.
  4. Add shredded chicken to the skillet with the spices. Pour in BBQ sauce and stir well. Cook for a few minutes until chicken is heated through and coated.
  5. In a large bowl, combine cooked macaroni, BBQ chicken mixture, milk, shredded cheddar cheese, and shredded mozzarella cheese. Stir until everything is well coated.
  6. Lightly grease an 8×8 inch baking dish. Pour the mac and cheese mixture into the prepared dish and spread evenly.
  7. Bake in the preheated oven for 20-25 minutes, until bubbly around the edges and golden brown on top.
  8. Finely chop fresh parsley and sprinkle generously over the top. Serve immediately.

Notes

To store, let cool completely, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheat in the microwave or gently on the stovetop/in the oven. You can assemble the mac and cheese ahead of time and refrigerate for up to 24 hours before baking. Shredding your own cheese will result in a creamier sauce. Taste and adjust seasonings before baking.

Find it online: https://speedydishes.com/easy-bbq-chicken-mac-and-cheese/