Description
This BBQ Chicken Mac and Cheese combines tender, smoky BBQ chicken with creamy, cheesy pasta for a comforting and flavorful meal. Easy to prepare on the stovetop with an option to bake for a golden, bubbly finish, it’s a perfect dinner dish for family and friends.
Ingredients
Units
Scale
BBQ Chicken
- 1 1/2 lb chicken breasts, sliced in half
- 1/2 tsp salt, more as needed
- 1/2 tsp pepper
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1 tsp oil
- 1/3 cup barbecue sauce, more as needed
- 2 Tbsp Frank's Red Hot or any buffalo sauce (optional)
Mac and Cheese
- 12 oz box medium-sized shells (about 2 cups dry pasta, gluten free pasta will also work)
- 4 Tbsp butter
- 1/4 cup all-purpose flour or gluten free all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1 1/2 cup milk (or any milk of choice, chicken broth also works)
- 1/2 cup water (chicken broth also works)
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
Instructions
- Prepare the BBQ Chicken: Heat 1 tsp oil in a large heavy-bottomed pan or skillet over medium/high heat. Slice chicken breasts in half to ensure even cooking. Season the chicken evenly with salt, pepper, chipotle powder, and garlic powder. Add the chicken to the hot pan and cook for about 8-10 minutes on each side, or until the internal temperature reaches 165ºF. Remove from heat and let rest for 2 minutes, then shred or chop the chicken. Toss the shredded chicken in a large bowl with barbecue sauce and hot sauce (if using). Set aside.
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Drain the pasta in a colander and set aside.
- Make the Cheese Sauce: In the same pot, melt butter over medium/low heat. Whisk in the flour and cook briefly to form a roux. Add salt, pepper, chipotle powder, and garlic powder followed by the milk and water (or broth). Bring to a simmer while whisking continuously until the sauce thickens. Reduce heat and stir in shredded cheddar and pepper jack cheese until melted and smooth.
- Combine Pasta and Chicken: Add the drained pasta and shredded BBQ chicken to the cheese sauce in the pot. Stir gently to combine all ingredients thoroughly.
- Optional Baking Step: Preheat the oven to 400ºF. Transfer the mac and cheese mixture to a 9×9 casserole dish. Optionally, sprinkle extra shredded cheddar cheese on top and drizzle with additional BBQ sauce. Bake for about 15 minutes until the top is lightly browned and bubbly. Remove from oven, garnish with chopped cilantro if desired, and serve.
Notes
- Taste the cheese sauce during preparation and adjust salt and pepper as needed to suit your preference.
- For a healthier alternative, substitute milk with chicken broth and use low-fat cheese and protein-enriched pasta.
- Cook pasta al dente to ensure it holds up well with the creamy cheese sauce and does not become mushy.
- When baking, avoid overbaking; aim for a light browning of the top for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 520
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 80 mg
