Shredded BBQ Chicken Mac and Cheese is a cozy twist on two all-time favorite comfort foods. Imagine tender, smoky BBQ chicken mixed right into creamy, cheesy macaroni—the perfect blend of rich cheese sauce and tangy barbecue flavor. It’s a delicious combo that hits the spot every time.
I love making this dish when I want something quick but still feel like I’m treating myself. The shredded chicken soaks up the BBQ sauce, giving each bite a little extra kick, while the mac and cheese keeps things smooth and comforting. It’s one of those meals where you don’t need a lot of extra sides because it stands strong on its own.
My favorite way to enjoy this is straight out of the pan, maybe with a sprinkle of extra cheese on top or a little bit of crispy bacon if I’m feeling fancy. It’s great for cozy nights at home or sharing with friends who love a good, hearty meal. If you want a simple dinner that feels special, this is my go-to dish every time.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the cheese sauce beautifully. If you don’t have elbow macaroni, try cavatappi or small shells for a similar creamy texture.
Shredded Chicken: Rotisserie chicken is my top choice for quick prep and juicy flavor. Leftover roast chicken or even cooked turkey works well too.
Barbecue Sauce: Your favorite BBQ sauce sets the dish’s smoky, tangy tone. For a twist, try a spicy, honey, or smoky-flavored sauce to suit your taste.
Cheese: Sharp cheddar gives a bold flavor while Monterey Jack adds creaminess. You can swap Monterey Jack for mozzarella or Colby if needed.
Roux (Butter & Flour): This simple mixture thickens the sauce perfectly. Using all-purpose flour works well, but gluten-free flour blends can be used if you need a gluten-free option.
How Do You Make a Smooth & Creamy Cheese Sauce Every Time?
Getting the cheese sauce just right can make or break this dish. Here’s how I keep it smooth and creamy:
- Start by melting butter over medium heat, then add flour. Stir constantly to cook the flour but don’t let it brown — this roux will thicken your sauce gently.
- Slowly add warm milk while whisking. This helps avoid lumps and ensures the sauce thickens evenly.
- Patience is key — let the sauce bubble and thicken on medium heat for about 5-7 minutes before adding cheese.
- Remove from heat before stirring in cheese to prevent it from becoming grainy or oily.
- Season last, taste, and adjust to balance the flavors perfectly.
Equipment You’ll Need
- Large pot – to boil the pasta easily without crowding.
- Medium saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps blend the roux and milk without lumps.
- Wooden spoon or spatula – great for stirring the sauce and mixing in chicken.
- Baking dish (optional) – if you want to bake the mac and cheese for a crispy top.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or brisket to get a different smoky BBQ taste.
- Mix in pepper jack cheese for a little bit of spicy kick.
- Add sautéed onions or bell peppers for extra color and mild sweetness.
- Top with crushed tortilla chips before baking for a crunchy texture contrast.
Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta & Chicken:
- 2 cups elbow macaroni (or cavatappi pasta)
- 2 cups cooked shredded chicken breast (rotisserie chicken works great)
- 1 cup barbecue sauce (your favorite brand or homemade)
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
Extras:
- Fresh parsley, chopped for garnish (optional)
- Optional crispy bacon bits for topping (about ½ cup)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook on the stovetop. If you decide to bake it for a golden top, add 15-20 minutes more. Overall, expect around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender but still firm, following the package directions. Drain the pasta and set it aside.
2. Prepare the BBQ Chicken
While the pasta cooks, put the shredded chicken into a bowl. Pour the barbecue sauce over the chicken and mix until it’s fully coated and flavorful. Set aside to let the flavors meld.
3. Make the Cheese Sauce
In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1-2 minutes to make a roux, which will thicken your sauce. Slowly add the warmed milk while whisking to avoid lumps. Keep stirring until the sauce thickens and bubbles gently, about 5-7 minutes.
Remove from heat, then stir in shredded sharp cheddar and Monterey Jack cheeses until melted and smooth. Season with garlic powder, smoked paprika (if you like), salt, and pepper. Taste and adjust seasoning to your liking.
4. Combine and Mix
Add the cooked pasta and BBQ chicken to the cheese sauce. Gently stir everything together until well combined. Your mac and cheese is ready to serve right now if you prefer it creamy and saucy.
5. Bake for a Crispy Finish (Optional)
If you want a crunchy top, transfer your mixture to a greased baking dish. Sprinkle extra cheese and crispy bacon bits over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until bubbly and golden on top.
6. Garnish and Enjoy
Take the dish out of the oven, let it cool just a bit, then sprinkle chopped parsley on top for a fresh touch. Serve warm and enjoy your rich, smoky, and creamy comfort meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the quick-thaw method by placing it in a sealed bag submerged in cold water.
Can I Substitute the Cheese?
Absolutely! Sharp cheddar and Monterey Jack work well together, but you can swap Monterey Jack for mozzarella or Colby cheese. Just choose cheeses that melt smoothly for the best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Ahead of Time?
Yes! You can prepare the mac and cheese and chicken mixture, then refrigerate it before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
