Save to Pinterest A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I first made this classic mac & cheese with BBQ chicken on a busy weeknight, and my family requested it again before the dishes were even washed. The smoky chicken and gooey cheese truly make it a showstopper.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 700 ml (3 cups) whole milk, 200 g (2 cups) sharp cheddar cheese (shredded), 80 g (3/4 cup) mozzarella cheese (shredded), 60 g (1/2 cup) Parmesan cheese (grated), 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp smoked paprika (optional), 1/4 tsp ground mustard (optional)
- BBQ Chicken: 2 large boneless, skinless chicken breasts, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp ground black pepper, 150 ml (2/3 cup) barbecue sauce
- Topping: 50 g (1/2 cup) panko breadcrumbs, 1 tbsp melted butter, 30 g (1/4 cup) cheddar cheese (shredded)
Instructions
- Prep Oven & Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Macaroni:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- BBQ Chicken:
- While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Cook for about 6 to 7 minutes per side or until cooked through. Remove from heat, let rest for 5 minutes, then shred with two forks. Toss shredded chicken with barbecue sauce; set aside.
- Cheese Sauce:
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth and thickened (about 5 minutes). Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
- Combine & Assemble:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken.
- Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake & Rest:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save to Pinterest This casserole is always a favorite for our Sunday family dinners, and the leftovers are just as delicious reheated for lunches all week.
Required Tools
You will need a large pot, skillet, saucepan, baking dish (9x13-inch), whisk, and mixing bowls for best results.
Allergen Information
Contains: Milk (dairy), Wheat (gluten). May contain: Eggs (in certain pasta), soy (in BBQ sauce or cheese). Always double-check product labels.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 59 g, Protein: 36 g
Save to Pinterest Enjoy this mac & cheese with BBQ chicken straight from the oven for peak flavor. Just add your favorite salad or veggie for a complete meal!
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni is ideal as it holds the cheese sauce well and bakes evenly with the toppings.
- → How can I achieve a smooth cheese sauce?
Whisk the flour and butter to create a roux, then gradually add milk while stirring continuously to avoid lumps.
- → Can smoky flavors be intensified?
Adding smoked paprika and using a flavorful barbecue sauce enhances the smoky taste throughout the dish.
- → What is the best way to cook the chicken?
Sear chicken breasts in olive oil with seasoning until cooked through, then shred to mix with barbecue sauce for a tender texture.
- → How do I get a crispy topping?
Mix panko breadcrumbs with melted butter and shredded cheddar, then sprinkle evenly before baking to achieve a golden, crunchy crust.
- → How can I customize this dish for extra flavor?
Sautéed onions or jalapeños can be added to the cheese sauce or on top for a spicy kick and additional depth.