Description
This BBQ Chicken Mac and Cheese combines tender, smoky barbecue chicken with creamy, cheesy macaroni for a comforting and flavorful dish. Featuring a homemade cheese sauce with cheddar and pepper jack, this recipe can be served straight from the stovetop or baked in the oven for a golden, bubbly finish. Perfect for family dinners or casual gatherings, it balances spicy, tangy barbecue flavors with rich and creamy pasta comfort food.
Ingredients
For the BBQ Chicken
- 1½ lb chicken breasts, sliced in half
- ½ tsp salt (more as needed)
- ½ tsp pepper
- ½ tsp chipotle powder
- ½ tsp garlic powder
- 1 tsp oil
- ⅓ cup barbecue sauce (more as needed)
- 2 Tbsp Frank's Red Hot or any buffalo sauce (optional)
For the Mac and Cheese
- 12 oz box medium-sized shells pasta (about 2 cups dry; gluten free pasta will also work)
- 4 Tbsp butter
- ¼ cup all-purpose flour (or gluten free all-purpose flour)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chipotle powder
- ½ tsp garlic powder
- 1½ cup milk (any milk of choice; chicken broth can be substituted)
- ½ cup water (or chicken broth)
- ¾ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
Instructions
- Prepare the BBQ Chicken: Heat a large heavy-bottomed pan or skillet over medium-high heat and add 1 tsp of oil. Slice chicken breasts in half for quicker cooking. Season the chicken halves with salt, pepper, chipotle powder, and garlic powder evenly on both sides. Place them in the hot pan and cook for 8-10 minutes per side, or until internal temperature reaches 165ºF. Once cooked, let the chicken rest for 2 minutes, then shred or chop it into bite-sized pieces. Transfer to a large bowl and toss with barbecue sauce and optional buffalo sauce. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta in a colander and set aside.
- Make the Cheese Sauce: In the same pot, melt the butter over medium-low heat. Sprinkle in the flour and whisk constantly to create a roux, cooking for about 1-2 minutes without browning. Add the salt, pepper, chipotle powder, and garlic powder. Gradually whisk in the milk and water (or broth), bringing the mixture to a gentle simmer while stirring frequently until it thickens.
- Add Cheese and Combine: Reduce the heat to low and stir in the shredded cheddar and pepper jack cheeses, allowing them to melt smoothly into the sauce. Once combined, add the cooked pasta and shredded BBQ chicken to the pot. Stir thoroughly to combine all ingredients evenly.
- Optional Baking Step: For an extra touch, preheat the oven to 400ºF. Transfer the mac and cheese mixture into a 9x9 casserole dish. Top with additional shredded cheddar cheese and drizzle with more BBQ sauce if desired. Bake for about 15 minutes until the top is bubbly and golden. Remove from oven, garnish optionally with chopped cilantro, serve warm, and enjoy!
Notes
- If you want a spicier kick, increase the amount of chipotle powder or add extra buffalo sauce to the chicken.
- For a gluten-free version, substitute pasta and flour with gluten-free alternatives.
- You can use chicken broth instead of milk and water for a richer flavor in the cheese sauce.
- Resting the chicken before shredding helps retain moisture and juiciness.
- The baking step is optional but lends a delightful crispy top and deeper flavor development.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
