BBQ Chicken Mac And Cheese Delight

This is the dish you pull out when everyone’s cranky and you need a guaranteed crowd-pleaser. BBQ Chicken Mac And Cheese Delight is creamy, smoky, and a little sticky-sweet in the best possible way—tender noodles, a blanket of melty cheddar and gouda, and juicy shredded chicken that’s been slicked in your favorite sauce. It’s weeknight-easy but party-level good, and yes, the top gets golden and crunchy because we’re broiling it like we mean it.

My crew is feral for this one. My husband waits by the broiler with a fork, sneaking the crispy panko bits like they’re a reward for surviving another Tuesday. The kids swirl the noodles around like it’s a science experiment, and then—silence. We’ve taken it to potlucks, dropped it off for new parents, and honestly eaten it straight from the pan after soccer practice. It’s become our “everyone’s happy, no one’s mad” meal.

How to Make It

Boil a big pot of salted water and cook 12 ounces of elbow macaroni till just shy of al dente—like, one minute less than the box says. Drain and keep a half cup of that starchy pasta water because it’s liquid gold if things get too thick later.

In the same pot, melt 4 tablespoons butter, whisk in 3 tablespoons flour, and let it bubble for a minute. Slowly pour in 2 cups milk (whole or 2%), whisking like you mean it. Season with a pinch of salt, pepper, and a smidge of dry mustard and paprika if you’re feeling fancy. When it’s smooth and thickened, kill the heat and stir in about 3 cups shredded cheese—sharp cheddar for bite and smoked gouda or mozzarella for stretch. If it’s too thick, splash that pasta water in until it’s glossy.

Fold in the pasta. Then stir in 2 cups cooked shredded chicken tossed with 1/2 to 3/4 cup BBQ sauce (sweet, smoky, spicy—choose your adventure). Taste. If you want more tang, add a splash of apple cider vinegar or hot sauce. If you want more cozy, add a tablespoon of cream cheese and let it melt in. No rules, just vibes.

Scoot everything into a broiler-safe skillet or baking dish. Mix 1/2 cup panko with a drizzle of olive oil and a pinch of salt. Sprinkle it on top with a little extra cheese because we’re not shy. Broil on high for 2–4 minutes, just until the top goes golden and you smell toasted deliciousness. Pull it before it goes from bronzed to burnt—watch like a hawk.

Finish with chopped green onions or parsley if you want color (or because you need to pretend there’s a vegetable).

✔Ingredient Notes

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– Elbow macaroni: Classic shape, catches sauce like a champ. Cook it al dente so it doesn’t turn mushy after baking.
– Cooked chicken: Rotisserie for the win. Shred thighs for extra juiciness; breast works fine too.
– BBQ sauce: Go with what you love—sweet, smoky, spicy. If it’s super sweet, balance with a splash of vinegar.
– Butter + flour: Your roux. Don’t rush it; one minute of bubbling keeps that raw flour flavor away.
– Milk: Whole makes it silkier, but 2% is absolutely fine. Add a little pasta water if it tightens up.
– Sharp cheddar: Brings the flavor. Pre-shred your own if you can—bagged shreds can be a little stubborn.
– Smoked gouda or mozzarella: For stretch and a bit of smoke. Gouda = luxe; mozz = melty easy button.
– Cream cheese (optional): A tablespoon or two makes it extra plush. I forget it half the time and it’s still great.
– Dry mustard + paprika: Tiny amounts, big roundness. Don’t panic if you don’t have them—still delish.
– Panko: The crunchy topper. Toss with oil so it actually crisps and doesn’t just sit there all pale and sad.
– Green onions: Fresh pop at the end. I add them mostly so I can say “there are greens in this.”

✔Recipe Steps

1. Boil pasta in salted water until just al dente; drain and reserve 1/2 cup pasta water.
2. Melt butter, whisk in flour, and cook 1 minute to make a roux.
3. Whisk in milk gradually; simmer until thick, then season.
4. Stir in cheeses off heat until smooth; loosen with pasta water as needed.
5. Fold in pasta, BBQ-sauced shredded chicken, and adjust seasoning.
6. Top with oiled panko and extra cheese; broil 2–4 minutes until golden.

What to Serve It With

– Crunchy slaw with a zippy vinaigrette so the plate isn’t just beige (no shade, beige is delicious).
– Roasted broccoli or green beans—toss in olive oil, salt, pepper, lemon.
– Pickles or pickled jalapeños for that tangy snap.
– Cornbread or garlic bread if you’re living your carb truth.

✔Tips & Mistakes

– Salt your pasta water like the ocean. It’s the only chance the noodles get to taste like anything.
– Don’t overcook the pasta—soft + sauce + broiler = mush city.
– Shred your own cheese if you can; it melts smoother without the anti-caking stuff.
– If the sauce looks too thick, pasta water to the rescue. Too thin? Let it bubble for a minute.
– Watch the broiler. It goes from “golden queen” to “uh oh” in seconds.
– Saucy chicken first, then into the mac—mixing BBQ straight into the cheese sauce can dull the tang.

✔Storage Tips

Fridge it in a covered container for 3–4 days. Reheat in the microwave with a splash of milk or water and a lid so it steams back to creamy. Oven works too: 350°F, 10–15 minutes, covered, then uncover to re-crisp. It freezes surprisingly well for up to 2 months—thaw overnight and reheat low and slow. And if you eat it cold from the container while standing at the fridge in your socks? Been there. It slaps.

✔Variations and Substitutions

– Swap chicken for pulled pork or leftover brisket—ridiculously good.
– Pepper jack or Monterey jack instead of gouda if that’s what’s in the drawer.
– Add-ins: corn, diced jalapeños, caramelized onions, or a handful of spinach.
– Gluten-free pasta + GF panko + cornstarch instead of flour works fine.
– Lighten it up: use 1% milk and skip the panko; still cozy, just less extra.
– Sweetness tweaks: cut a sweet BBQ sauce with a splash of apple cider vinegar or a squeeze of lemon.
– Heat things up: chipotle powder, smoked paprika, or a dash of hot sauce right into the cheese sauce.
– No panko? Crushed Ritz or potato chips make an irresponsible and excellent topping.

Frequently Asked Questions

BBQ Chicken Mac And Cheese Delight

Smoky-sweet BBQ chicken folded into ultra-creamy baked mac and cheese, finished with a crunchy panko topping. Comfort food that’s weeknight-friendly and crowd-pleasing.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz elbow macaroni, dry
• ▢ 1 lb boneless skinless chicken breast cut into bite-size pieces
• ▢ 0.5 cup BBQ sauce for tossing chicken
• ▢ 0.25 cup BBQ sauce for drizzling, optional
• ▢ 2 cup sharp cheddar cheese, shredded freshly shredded melts best
• ▢ 1 cup low-moisture mozzarella, shredded
• ▢ 4 oz cream cheese, softened cut into cubes
• ▢ 3 tbsp unsalted butter for roux
• ▢ 1 tbsp unsalted butter, melted for panko topping
• ▢ 3 tbsp all-purpose flour
• ▢ 2 cup whole milk warmed
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1 tbsp olive oil
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tsp kosher salt divided, to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp cayenne pepper optional, for heat
• ▢ 0.5 cup panko breadcrumbs
• ▢ 0.25 cup scallions, thinly sliced for garnish

Instructions

Preparation Steps

• Preheat oven to 375 F. Grease a 9x13 inch baking dish.
• Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente according to package directions. Drain and set aside.
• Heat olive oil in a large skillet over medium-high. Season chicken with 0.5 tsp salt, black pepper, and smoked paprika. Cook until browned and cooked through, 5 to 7 minutes. Remove from heat and toss with 0.5 cup BBQ sauce. Set aside.
• Make the roux: In a large pot over medium heat, melt 3 tbsp butter. Whisk in flour and cook, whisking constantly, for 1 minute until foamy.
• Gradually whisk in warmed milk and chicken broth. Bring to a gentle simmer and cook, whisking, until thickened, about 3 to 5 minutes.
• Reduce heat to low. Whisk in cream cheese until smooth. Stir in cheddar and mozzarella, reserving 0.5 cup cheese for topping. Add garlic powder, onion powder, remaining 0.5 tsp salt, and cayenne if using. Adjust seasoning to taste.
• Fold cooked macaroni and BBQ chicken into the cheese sauce until evenly coated.
• Transfer mixture to the prepared baking dish. Sprinkle reserved cheese on top. In a small bowl, combine panko with melted 1 tbsp butter and scatter over the surface.
• Bake until bubbling at the edges and the topping is golden, 15 to 18 minutes. For extra color, broil 1 to 2 minutes, watching closely.
• Rest 5 minutes. Drizzle with the remaining 0.25 cup BBQ sauce if desired and garnish with sliced scallions. Serve warm.

Notes

For a shortcut, use shredded rotisserie chicken. For the creamiest results, shred cheese from a block rather than using pre-shredded. Adjust BBQ sauce sweetness and heat to taste; a smoky sauce pairs especially well.