There are some culinary pairings that are simply meant to be. This BBQ Chicken Mac Cheese is one of them. It takes two of the most comforting dishes imaginable—smoky, tangy barbecue chicken and rich, creamy macaroni and cheese—and combines them into one spectacular savory dinner. We’re not just stirring some leftover chicken into a box of mac and cheese here. Oh no, we’re building layers of genuine flavour from the ground up: a velvety, homemade cheese sauce, tender chicken coated in your favourite BBQ sauce, and a golden, bubbly top that’s impossible to resist. This is my go-to recipe when I need something that feels special but is still straightforward enough for a weeknight.

What I adore about this casserole recipe is how it balances textures and tastes so beautifully. The sharp cheddar in the sauce cuts through the sweetness of the barbecue, while the soft pasta provides the perfect canvas for the tender, shredded chicken. It’s a hearty, satisfying meal that warms you from the inside out. It’s the kind of food that brings everyone to the table without any fuss.

This dish works wonderfully for a relaxed family meal, a weekend gathering with friends, or even as a brilliant way to use up leftover roast chicken. It’s a substantial chicken pasta dish that feels both nostalgic and excitingly new all at once. Prepare to see clean plates all around.

Recipe Overview

This recipe guides you through creating a rich, from-scratch cheese sauce, cooking chicken to tender perfection, and combining everything into a baked casserole that’s bubbling with cheesy goodness. After testing, I found that a combination of sharp cheddar and a touch of smoked paprika in the sauce really elevates the smoky BBQ notes without overpowering the cheese.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6-8 people
• Difficulty: Medium

Why You’ll Love This BBQ Chicken Mac Cheese

• Genuine Flavour: We build a proper Mornay sauce with a butter-flour roux, whole milk, and two types of cheese. This creates a deeply savoury and creamy base that stands up to the bold, tangy BBQ chicken. No processed cheese here!
• Ready in Under an Hour: From start to finish, this impressive savory dinner comes together in about 55 minutes, making it achievable even on a busier evening.
• Flexible Recipe: You can easily swap the chicken for pulled pork, use a different pasta shape like penne or fusilli, or add a handful of chopped spring onions for extra freshness.
• Great for Family Dinners: This is a substantial and satisfying meal that feeds a group. It’s ideal when you want to serve something hearty that everyone will enjoy.
• Family Tested: My kids absolutely devour this every time I make it. The combination of cheesy pasta and sweet BBQ chicken is a winner for all ages.

BBQ Chicken Mac Cheese

⏱️ 15 min prep  •  🍳 55 min cook  •  👥 8 servings

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Ingredients You’ll Need

For the best results, I recommend grating your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make your sauce slightly grainy. For the BBQ sauce, I love using a hickory-smoked variety like Sweet Baby Ray’s, but feel free to use your personal favourite.

• 500g macaroni or other short pasta
• 600g boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 180ml your favourite BBQ sauce, plus extra for drizzling
• For the Cheese Sauce:
• 70g unsalted butter
• 70g plain flour
• 1 litre whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 300g mature cheddar cheese, grated
• 100g mozzarella cheese, grated
• For the Topping:
• 50g breadcrumbs (panko works well)
• 30g extra mature cheddar, grated
• 1 tbsp melted butter

Elena’s Tip: Gently warming the milk before adding it to the roux helps prevent lumps and creates a much smoother, more velvety cheese sauce. Just pop it in the microwave for a minute or two.

How to Make BBQ Chicken Mac Cheese

This process is all about timing. We’ll have the pasta boiling while we make the sauce and cook the chicken, bringing it all together seamlessly before baking.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, but undercook it by 2 minutes so it’s very al dente. It will finish cooking in the oven. Drain and set aside.
2. Prepare and Cook the Chicken: While the pasta cooks, pat the chicken breasts dry and season them generously with salt, pepper, and the smoked paprika. Heat the olive oil in a large skillet or frying pan over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C according to the FSA. Remove from the pan and let it rest for a few minutes before shredding with two forks. Toss the shredded chicken with 180ml of BBQ sauce.
3. Start the Cheese Sauce: In a large saucepan or Dutch oven, melt 70g of butter over medium heat. Whisk in the plain flour and cook, stirring constantly, for 2 minutes. This step cooks out the raw flour taste. What works best for me is keeping the whisk moving to prevent any catching.
4. Build the Sauce: Gradually pour in the warm milk, a little at a time, whisking continuously to create a smooth, lump-free sauce. Bring to a gentle simmer and cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
5. Add the Cheese: Remove the pan from the heat. Stir in the Dijon mustard and garlic powder. Add the 300g of grated mature cheddar and 100g of mozzarella, a handful at a time, stirring until each addition is fully melted and the sauce is velvety smooth. Season with salt and pepper to your liking.
6. Combine Everything: Preheat your oven to 180°C (160°C fan). Add the drained pasta and the saucy shredded chicken to the cheese sauce. Stir gently until everything is well combined. Pour the mixture into a large (approx. 2.5-litre) casserole or baking dish and spread evenly. If you love savory chicken dishes, you might also enjoy these Smoky Grilled Chicken Skewers for another day.
7. Prepare the Topping and Bake: In a small bowl, mix the breadcrumbs, 30g of grated cheddar, and 1 tbsp of melted butter. Sprinkle this mixture evenly over the mac and cheese. Drizzle a little extra BBQ sauce over the top. Bake for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 5-10 minutes before serving.

Tips From My Kitchen

• Temperature Control: When making the cheese sauce, always add the cheese off the heat. If the sauce is too hot, the cheese can split, resulting in a greasy texture rather than a creamy one.
• The Secret Step: The pinch of Dijon mustard is a game-changer. I learned that it doesn’t make the sauce taste of mustard; instead, its acidity sharpens the cheese flavour and adds a wonderful depth you can’t quite put your finger on.
• Make-Ahead: You can assemble the entire casserole (without the breadcrumb topping) up to a day in advance. Cover it tightly and refrigerate. When ready to bake, add the topping and increase the baking time by 10-15 minutes to ensure it’s heated through.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 160°C until hot and bubbly, perhaps with a splash of milk to loosen the sauce.

Equipment You’ll Need

• Large pot (for pasta)
• Large skillet or frying pan
• Large saucepan or Dutch oven (for the sauce)
• Whisk
• Large baking dish (approx. 9×13 inch or 2.5-litre)

Common Mistakes to Avoid

• Overcooking the Pasta: Remember the pasta will continue to cook in the hot sauce and in the oven. If you boil it fully at the start, it will become soft and mushy in the final dish. Aim for very al dente.
• A Rushed Roux: Don’t skip cooking the flour and butter mixture (the roux) for at least two minutes. This crucial step toasts the flour, removing its raw taste and developing a nutty depth that forms the foundation of a great sauce.
• Skipping the Rest Time: It’s tempting to dive right in when it comes out of the oven, but letting the mac and cheese rest for 5-10 minutes is essential. This allows the molten cheese sauce to set up slightly, making it creamier and easier to serve.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to experiment! This dish is a fantastic starting point for your own creations.

• Spicy Version: Add 1/2 teaspoon of cayenne pepper or a chopped jalapeño to the cheese sauce for a fiery kick. Using a spicy BBQ sauce also works beautifully.
• Add Some Veggies: Stir in some sautéed onions and red peppers or a cup of steamed broccoli florets for added nutrition and texture. It’s a great way to sneak in some extra greens.
• Different Protein: This recipe is fantastic with leftover pulled pork instead of chicken. You could even try it with smoky chorizo or bacon lardons fried until crisp. For another great protein dinner idea, try this Savory Beef And Broccoli Stir Fry Recipe.

What to Serve With BBQ Chicken Mac Cheese

This is a rich and hearty main course, so I like to pair it with something fresh and light to balance the meal.

• A Crisp Green Salad: A simple salad with a zesty vinaigrette dressing cuts through the richness of the cheese sauce perfectly.
• Garlic Bread: Because you can never have enough carbs! Ideal for mopping up every last bit of that glorious cheese sauce.
• Steamed Green Beans: A side of simple, steamed green beans with a squeeze of lemon adds a welcome touch of freshness and colour.
• Drink Pairing: A cold, crisp lager or a glass of medium-bodied red wine like a Merlot complements the smoky and savoury notes of the dish.

Frequently Asked Questions

BBQ Chicken Mac Cheese

A rich and creamy macaroni and cheese loaded with tangy BBQ shredded chicken, all baked under a golden, crunchy breadcrumb topping. The ultimate comfort food fusion.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 810

Ingredients Method Notes

Ingredients

  

• 500 g macaroni or other short pasta
• 600 g boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 180 ml your favourite BBQ sauce plus extra for drizzling

For the Cheese Sauce

• 70 g unsalted butter
• 70 g plain flour
• 1 litre whole milk warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 300 g mature cheddar cheese grated
• 100 g mozzarella cheese grated

For the Topping

• 50 g breadcrumbs panko works well
• 30 g extra mature cheddar grated
• 1 tbsp melted butter

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, but undercook it by 2 minutes so it’s very al dente. It will finish cooking in the oven. Drain and set aside.
2. Prepare and Cook the Chicken: While the pasta cooks, pat the chicken breasts dry and season them generously with salt, pepper, and the smoked paprika. Heat the olive oil in a large skillet or frying pan over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C according to the FSA. Remove from the pan and let it rest for a few minutes before shredding with two forks. Toss the shredded chicken with 180ml of BBQ sauce.
3. Start the Cheese Sauce: In a large saucepan or Dutch oven, melt 70g of butter over medium heat. Whisk in the plain flour and cook, stirring constantly, for 2 minutes. This step cooks out the raw flour taste. What works best for me is keeping the whisk moving to prevent any catching.
4. Build the Sauce: Gradually pour in the warm milk, a little at a time, whisking continuously to create a smooth, lump-free sauce. Bring to a gentle simmer and cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
5. Add the Cheese: Remove the pan from the heat. Stir in the Dijon mustard and garlic powder. Add the 300g of grated mature cheddar and 100g of mozzarella, a handful at a time, stirring until each addition is fully melted and the sauce is velvety smooth. Season with salt and pepper to your liking.
6. Combine Everything: Preheat your oven to 180°C (160°C fan). Add the drained pasta and the saucy shredded chicken to the cheese sauce. Stir gently until everything is well combined. Pour the mixture into a large (approx. 2.5-litre) casserole or baking dish and spread evenly. If you love savory chicken dishes, you might also enjoy these Smoky Grilled Chicken Skewers for another day.
7. Prepare the Topping and Bake: In a small bowl, mix the breadcrumbs, 30g of grated cheddar, and 1 tbsp of melted butter. Sprinkle this mixture evenly over the mac and cheese. Drizzle a little extra BBQ sauce over the top. Bake for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 5-10 minutes before serving.

Notes

Let the mac and cheese rest for 5-10 minutes before serving, as this allows the sauce to set slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I truly hope you enjoy making and eating this BBQ Chicken Mac Cheese as much as my family and I do. It’s a wonderfully comforting and flavourful dish that always gets compliments. If you give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Elena