BBQ Chicken Mac and Cheese

$- 2 cups elbow macaroni - 2 cups cooked chicken, shredded - 1 cup BBQ sauce (your choice) - 2 cups shredded sharp cheddar cheese - 1 cup shredded mozzarella cheese - 1/2 cup cream cheese, softened - 2 cups milk - 1/4 cup butter - 1/4 cup all-purpose flour - 2 teaspoons garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to making BBQ chicken mac and cheese. First, you need elbow macaroni, which gives the dish a nice bite. Next, use cooked shredded chicken, which adds protein and flavor. Choose your favorite BBQ sauce to give it that sweet and tangy kick. For the cheese, I recommend sharp cheddar and mozzarella. The cheddar gives a bold taste, while mozzarella adds creaminess. Cream cheese works wonders to enhance the sauce's smooth texture. Milk, butter, and flour are essential for creating the rich cheese sauce. Don't forget the spices! Garlic powder, onion powder, and smoked paprika add depth. Finally, season with salt and pepper to taste. Fresh parsley makes a lovely garnish, brightening up the dish. This mix of ingredients creates a comforting and flavorful dinner that everyone will love. {{ingredient_image_1}} 1. Boil a large pot of salted water. 2. Add 2 cups of elbow macaroni. 3. Cook until it is al dente, about 8-10 minutes. 4. Drain the pasta and set it aside. 1. In a large saucepan, melt 1/4 cup of butter over medium heat. 2. Whisk in 1/4 cup of all-purpose flour to make a roux. 3. Stir for about 2 minutes until it turns golden. 4. Gradually add 2 cups of milk, whisking until thick, about 5-7 minutes. 1. Lower the heat and add 1/2 cup of softened cream cheese. 2. Stir until fully melted and mixed in. 3. Gradually mix in 2 cups of shredded sharp cheddar and 1 cup of shredded mozzarella. 4. Keep stirring until all the cheese melts and the sauce is smooth. 1. Add 2 teaspoons of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. 2. Season with salt and pepper to taste. 3. Fold in the cooked chicken and 1 cup of BBQ sauce. 4. Mix well until the pasta is coated evenly with the sauce. 1. Preheat your oven to 350°F (175°C) if you want a baked version. 2. Transfer the mixture to a greased baking dish. 3. Bake for about 20-25 minutes until bubbly and golden on top. 1. Let the dish cool for a few minutes before serving. 2. Garnish with chopped parsley for a fresh look. Choosing the right BBQ sauce can change your dish. I recommend using a sauce that fits your taste. Some great options include: - Sweet and tangy sauces for a balanced flavor. - Smoky sauces for a rich, deep taste. - Spicy sauces for those who love heat. You can also make your own BBQ sauce at home. Combine ketchup, vinegar, brown sugar, and spices. This way, you can adjust the sweetness and heat to your liking. To get that perfect creamy texture, melt your cheese slowly. Stir the cheese into the sauce gently. This helps it blend well. Use low heat to prevent the cheese from burning. To avoid clumping, add cheese in small amounts. Stir after each addition. This keeps the sauce smooth and creamy. A crunchy top adds a great texture. I suggest adding breadcrumbs or more cheese on top before baking. This gives a nice layer of crispiness. If you want a golden top, bake for about 20-25 minutes at 350°F (175°C). Keep an eye on it. If it browns too quickly, cover it with foil. This keeps it from burning while the insides bake through. Pro Tips Tip 1: Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. Tip 2: Cheese Variations: Experiment with different cheeses like pepper jack for a kick or gouda for a smoky flavor. Tip 3: BBQ Sauce Choice: Choose a BBQ sauce that matches your taste preference; a sweet sauce balances well with the sharpness of the cheddar. Tip 4: Baking Optional: If you prefer a creamier mac and cheese, skip the baking step and serve it straight from the stovetop. {{image_2}} You can easily make this dish vegetarian. Just swap out the chicken for plant-based proteins. You might use cooked lentils or chickpeas. These will add texture and protein. Choose your favorite BBQ sauce to keep the flavor strong. This version is tasty and filling. Want to sneak in some greens? Try adding veggies like broccoli or bell peppers. Chop them small for even cooking. You can stir them into the cheese sauce. They will add color and nutrition to the dish. Plus, kids often love the extra crunch! If you like heat, add jalapeños or a splash of hot sauce. This will give your mac and cheese a fun kick. You can adjust the spice level to fit your taste. Mix it in with the BBQ sauce for an exciting flavor boost. This variation is perfect for spice lovers! To store BBQ Chicken Mac and Cheese, let it cool first. Then, transfer it to an airtight container. You can keep it in the refrigerator for up to three days. This keeps the dish fresh and safe to eat. I recommend using glass or BPA-free plastic containers. They seal tightly and help prevent spills. If you want to keep the mac and cheese extra creamy, cover the top with a layer of plastic wrap before sealing. To reheat your BBQ Chicken Mac and Cheese, you can use either a microwave or an oven. For the microwave, place a single serving in a bowl. Heat for about 1-2 minutes, stirring halfway through. If you prefer the oven, preheat it to 350°F (175°C). Place the mac and cheese in a baking dish and cover it with foil. Heat for about 15-20 minutes. This helps keep it moist. To keep the creaminess during reheating, add a splash of milk. Stir it in before heating. This helps restore the sauce's texture. To freeze BBQ Chicken Mac and Cheese, let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top, as it will expand. You can freeze it for up to three months. When you're ready to eat, take it out of the freezer and thaw it in the fridge overnight. For reheating after thawing, follow the same instructions as above. This ensures it tastes just as good as when you first made it. Yes, you can use different pasta shapes. While elbow macaroni is classic, you can try penne, fusilli, or shells. These shapes hold sauce well, making each bite tasty. Choose a shape that you enjoy or have on hand. Just be sure to cook it al dente for the best texture. To make this dish gluten-free, swap out regular pasta for gluten-free pasta. Many brands offer good options. You can also replace all-purpose flour with gluten-free flour or cornstarch when making the roux. This keeps the dish creamy and delicious without gluten. This dish pairs well with many sides. A simple green salad adds freshness. Grilled veggies or corn on the cob work great too. For drinks, try sweet tea or lemonade. These sides balance the rich flavors of the mac and cheese and complete your meal. This blog post covered a delicious BBQ Chicken Mac and Cheese recipe. We explored ingredients, cooking steps, and tips to make it creamy. I also shared variations to suit your taste, and simple storage tips to keep leftovers fresh. I hope you feel inspired to try this comforting dish. It’s easy, tasty, and perfect for any meal. Enjoy your cooking and make it your own!$

A delicious and creamy mac and cheese dish with shredded chicken and BBQ sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Ingredients

2 cups elbow macaroni
2 cups cooked chicken, shredded
1 cup BBQ sauce
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
0.5 cup cream cheese, softened
2 cups milk
0.25 cup butter
0.25 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in flour to create a roux. Cook for about 2 minutes until it turns golden, continuously stirring.
Gradually add the milk to the roux, whisking constantly until the mixture is smooth and slightly thickened, about 5-7 minutes.
Reduce the heat to low and whisk in the softened cream cheese until fully melted and incorporated.
Add the shredded cheddar and mozzarella cheese gradually, stirring until fully melted and smooth.
Stir in garlic powder, onion powder, smoked paprika, salt, and pepper to taste.
Add the cooked macaroni and shredded chicken to the cheese sauce. Drizzle in the BBQ sauce and mix until well combined and the pasta is coated evenly.
For a crispy top, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, sprinkle with additional cheese, and bake for 20-25 minutes until bubbly and golden on top.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.

Notes

For a crispy top, bake after mixing in the BBQ sauce.

Keyword BBQ chicken, comfort food, mac and cheese