Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I made this classic mac & cheese with BBQ chicken for our last family game night and everyone asked for seconds. The creamy sauce and tangy topping transform standard mac & cheese into something special.
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
- Prepare Baking Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Prepare 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 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 and set aside.
- Make 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.
- Add Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake:
- Bake for 20 minutes or until golden and bubbling. Let rest for 5 minutes before serving.
Save Sharing this mac & cheese always makes dinner extra joyful. My kids love to help sprinkle the cheesy topping before it goes in the oven.
Required Tools
Large pot, skillet, saucepan, 9x13-inch baking dish, whisk, mixing bowls
Allergen Information
Contains: Milk (dairy), Wheat (gluten). May contain: Eggs (if using certain pasta), soy (if present in BBQ sauce or cheese). Always double-check labels for hidden allergens.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 59 g, Protein: 36 g (per serving)
Save Enjoy every cheesy, smoky bite fresh from the oven. This casserole guarantees smiles all around!
Recipe FAQ
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the cheese sauce and pairs well with the shredded chicken.
- → Can I use leftover chicken?
Yes, rotisserie or pre-cooked chicken can be used to speed up preparation.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle over the dish along with extra cheddar before baking.
- → Is smoked paprika essential?
It adds a subtle smoky depth but can be omitted or replaced with mild paprika if preferred.
- → Can this be made spicier?
Adding jalapeños or choosing a spicy barbecue sauce will enhance the heat and flavor.