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BBQ Chicken Mac And Cheese Delight

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.