Shredded BBQ Chicken Mac and Cheese is a fun twist on two classic favorites, bringing together creamy, cheesy pasta and tender, tangy BBQ chicken. The mac and cheese is rich and smooth, while the shredded BBQ chicken adds a smoky, flavorful punch that makes every bite exciting. This dish feels like a comforting hug on a plate, perfect for any time you want something satisfying and a little bit different.
I love making this dish when I want to switch up our usual mac and cheese routine. The BBQ chicken adds a burst of flavor that wakes up the whole meal without overpowering the cheesy goodness. I usually use leftovers from a simple BBQ chicken recipe or even store-bought shredded chicken mixed with a good BBQ sauce—whatever makes it easy for me in the kitchen! It’s my go-to when I want a crowd-pleaser that’s quick to throw together.
One of my favorite ways to enjoy this meal is with a side of simple green salad or some steamed veggies to bring a bit of freshness to the table. This mac and cheese is great for dinner but also makes fantastic leftovers that reheat well, so I like to save some for the next day. It’s just the kind of cozy, tasty food that makes me smile every time I eat it.
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Key Ingredients & Substitutions
Elbow macaroni: This classic pasta shape holds cheese sauce well. You can swap for cavatappi or shells if you want a change, as they also catch sauce nicely.
Shredded chicken: I love using leftover or rotisserie chicken for ease. If you want, tender pulled pork or turkey can work well too.
BBQ sauce: Use your favorite kind—sweet, spicy, or smoky. If you prefer less sugar, try a homemade sauce or a low-sugar variety.
Cheddar & mozzarella cheeses: Sharp cheddar gives bold flavor, and mozzarella adds melty stretch. Feel free to add Monterey Jack or Gouda for creaminess. For dairy-free, use vegan cheese that melts well.
Milk & roux (butter + flour): Whole milk makes it creamy, but 2% milk or a mix with cream works too. The roux is key to thickening the sauce smoothly—don’t skip it!
How Do You Make a Smooth and Creamy Cheese Sauce Without Lumps?
Getting that perfect, silky cheese sauce really makes this dish shine. Here’s what I do:
- Start by melting butter gently over medium heat.
- Add flour and whisk constantly for 2 minutes to cook out the raw taste—we don’t want it browned, just golden.
- Slowly pour in room-temperature milk while whisking constantly to prevent lumps.
- Keep whisking as it thickens; it should coat the back of a spoon.
- Remove from heat before adding cheese to avoid grainy sauce; stir cheese in until melted.
This method helps the sauce stay smooth and creamy every time—even before the delicious BBQ chicken makes it extra tasty!
Equipment You’ll Need
- Large pot – for boiling the pasta easily without spilling.
- Large saucepan – great for making the cheese sauce smoothly.
- Whisk – helps keep the sauce lump-free as you mix milk and flour.
- Wooden spoon or spatula – perfect for folding in pasta and cheese.
- 9-inch baking dish – holds all the layers and bakes the mac and cheese evenly.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or smoked sausage for a different BBQ twist.
- Add diced jalapeños or a pinch of cayenne for a little heat.
- Mix in caramelized onions for sweet, deep flavor that pairs well with BBQ.
- Stir in some cooked corn or bell peppers to add crunch and color.
How to Make Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
For the Mac and Cheese:
- 8 oz elbow macaroni pasta
- 2 cups whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
For the Chicken:
- 2 cups cooked chicken breast, shredded
- 1 cup BBQ sauce (your favorite type)
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook and bake, for a total time of around 40 minutes. It’s quick enough for a weeknight dinner but still has all the comforting flavors.
Step-by-Step Instructions:
1. Prepare the Pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain well and set aside.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for about 2 minutes, until the mixture is slightly golden but not browned. Slowly pour in the milk while whisking to avoid lumps. Continue to whisk and cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in garlic powder, smoked paprika, salt, and pepper. Add the shredded cheddar and half a cup of mozzarella cheese, stirring until smooth and melted.
3. Combine Pasta with Cheese and Chicken:
Fold the cooked macaroni gently into the cheese sauce until every piece is coated. In a separate bowl, toss the shredded chicken with the BBQ sauce. In your prepared baking dish, spread half of the mac and cheese mixture, then layer the BBQ chicken on top. Cover the chicken with the remaining mac and cheese.
4. Bake and Serve:
Sprinkle the remaining mozzarella cheese over the top. Bake in a 350°F (175°C) oven, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly with a light golden crust. Garnish with fresh parsley or chives before serving. Enjoy your delicious, creamy BBQ chicken mac and cheese!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and mixing with BBQ sauce. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the mac and cheese and BBQ chicken separately, then assemble before baking. You can refrigerate the unbaked casserole for up to 24 hours and bake when ready.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if the mac and cheese feels dry.
Can I Use Different Cheeses or Pasta?
Definitely. Substitute cheddar with gouda or Monterey Jack for a creamier taste. You can also swap elbow macaroni with shells, cavatappi, or penne—just pick a pasta that holds sauce well.
