Shredded BBQ Chicken Mac and Cheese is a delicious, comforting twist on two classic favorites. It combines creamy, cheesy macaroni with tender shredded chicken tossed in tangy barbecue sauce. This dish blends smoky, sweet, and cheesy flavors in every bite, making it super satisfying and easy to love.
I always find that using a smoky BBQ sauce gives the chicken just the right kick without overpowering the cheesy goodness of the pasta. I like to make a big batch because it’s perfect for leftovers, or even better, reheated the next day when the flavors have really settled in. It’s simple to make and feels like a special treat that anyone will enjoy.
One of my favorite ways to serve this is with a little extra sprinkle of cheese on top, then popped under the broiler for a few minutes to get a bubbly, golden crust. It adds a nice texture contrast to the creamy mac and tender chicken. This is a perfect meal for a cozy night in or a casual gathering with friends and family.
Key Ingredients & Substitutions
Shredded chicken: Rotisserie chicken works great for convenience, but you can boil or bake your own chicken breasts too. For a vegetarian option, try shredded jackfruit or cooked chickpeas.
Barbecue sauce: Choose a smoky, tangy BBQ sauce you like. If you want less sugar, look for a low-sugar or homemade version. You can also use buffalo sauce for a spicy twist.
Cheese: Sharp cheddar is important for that classic mac and cheese flavor. Mozzarella adds stretchiness, and Parmesan gives a little salty depth. If you want a milder taste, swap cheddar for Monterey Jack or Gouda.
Pasta: Elbow macaroni or cavatappi are perfect for trapping cheese sauce, but penne or shells are good alternatives. Just avoid very thin pasta as it may get mushy when baked.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The cheese sauce (béchamel base) is key to creamy mac and cheese. Here’s how to nail it:
- Melt butter first, then whisk in flour and cook briefly to remove raw taste. This is your roux.
- Add warm milk slowly while whisking continuously to avoid lumps. Keep stirring as it thickens.
- Remove from heat before adding cheese—too much heat can make cheese clump or get grainy.
- Stir cheese in gradually until smooth before seasoning.
Patience and gentle heat are your friends here. If the sauce looks too thick, add a splash more milk to loosen it.
Equipment You’ll Need
- Large pot – to cook the pasta evenly without crowding it.
- Large saucepan – for making the cheese sauce smoothly and without lumps.
- Whisk – helps blend the roux and milk for a creamy sauce.
- Wooden spoon or silicone spatula – to gently mix pasta and sauce without breaking pasta.
- Baking dish (9×13-inch) – roomy enough to layer the mac and BBQ chicken and bake until bubbly.
- Oven mitts – essential for safely handling the hot baking dish.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork for a richer BBQ flavor and tender texture.
- Add sautéed bell peppers or caramelized onions for a sweet, savory boost.
- Mix in some smoked gouda or pepper jack cheese to add smokiness or a spicy kick.
- Sprinkle crushed tortilla chips or breadcrumbs on top before baking for a crunchy topping.
Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
For the Mac and Cheese:
- 3 cups elbow macaroni or cavatappi pasta
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Chicken:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1½ cups barbecue sauce (your favorite brand)
Extras:
- Fresh parsley or chives, chopped (for garnish)
- Non-stick spray or butter (for greasing the baking dish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 20-25 minutes to bake, plus a few minutes to broil if you want a crispy top. So overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 375°F (190°C). Grease a large baking dish well with butter or non-stick spray so your mac and cheese won’t stick.
2. Cook the Pasta:
Boil the macaroni or cavatappi according to package directions until just tender but still firm (al dente). Drain well and set aside.
3. Mix Chicken with BBQ Sauce:
In a medium bowl, mix the shredded chicken with the barbecue sauce until it’s all coated nicely. Set this aside for layering.
4. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Stir in the flour and cook it for 1-2 minutes, whisking constantly to form a smooth paste (called a roux). Slowly pour in the warm milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add smoked paprika, garlic powder, onion powder, salt, and pepper, and adjust seasoning as you like.
5. Combine Pasta and Cheese Sauce:
Gently stir the cooked pasta into the cheese sauce, making sure the noodles are well coated.
6. Assemble the Casserole:
Spread half of the cheesy pasta into your prepared baking dish. Layer the BBQ chicken evenly over the pasta, and then spread the remaining mac and cheese on top.
7. Bake with Cheese Topping:
If you like, sprinkle extra cheddar or mozzarella on top for an extra cheesy crust. Bake the dish uncovered for 20-25 minutes until bubbly and golden.
8. Broil for a Crispy Top (Optional):
Turn on your broiler and watch the top carefully as it browns, about 2-3 minutes. Don’t walk away, or it can burn fast!
9. Garnish and Serve:
Sprinkle chopped fresh parsley or chives on top before serving to add a fresh touch. Enjoy your warm, cheesy, smoky meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing with BBQ sauce. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of milk if the mac and cheese seems dry.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the mac and cheese and BBQ chicken layers, then cover and refrigerate before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.
What Pasta Works Best for Mac and Cheese?
Elbow macaroni or cavatappi are ideal because their shape holds the creamy cheese sauce well. If you don’t have those, penne or shells are good substitutes, but avoid thin pasta that may get mushy after baking.
