Save A comforting, creamy mac and cheese loaded with tender BBQ chicken and a touch of honey for sweet, smoky flavor. All made in one pot for easy cleanup, making dinner both delicious and simple.
I first made this recipe on a chilly weeknight when I wanted true comfort without hours in the kitchen. The honey BBQ chicken with gooey cheese and pasta brings back memories of cozy evenings around the table.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), diced. 1 tbsp olive oil. 1/2 tsp smoked paprika. 1/2 tsp garlic powder. Salt and black pepper, to taste.
- Sauce: 1 cup (240 ml) BBQ sauce (your favorite style). 2 tbsp honey.
- Pasta & Cheese: 350 g (12 oz) elbow macaroni (uncooked). 3 cups (720 ml) low-sodium chicken broth. 1 cup (240 ml) whole milk. 2 cups (200 g) shredded sharp cheddar cheese. 1 cup (100 g) shredded mozzarella cheese. 2 tbsp unsalted butter.
- Topping (Optional): 2 tbsp chopped fresh parsley. 1/4 cup (25 g) crispy fried onions or bread crumbs.
Instructions
- Brown the chicken:
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add diced chicken, smoked paprika, garlic powder, salt, and pepper. Sauté for 4–5 minutes until chicken is lightly browned (it does not need to be fully cooked through yet).
- Coat with BBQ and honey:
- Stir in BBQ sauce and honey. Cook for 2 minutes, coating the chicken.
- Cook pasta:
- Add the uncooked macaroni, chicken broth, and milk. Stir to combine, ensuring the pasta is submerged.
- Simmer:
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Add cheese and butter:
- Stir in butter, cheddar, and mozzarella cheeses. Mix until the cheese is fully melted and the sauce is creamy.
- Finish:
- Taste and adjust seasoning. Remove from heat. Garnish with fresh parsley and crispy onions or bread crumbs if desired. Serve hot.
Save This dish quickly became a family favorite, especially with little hands reaching for extra crispy onion topping. Sharing big bowls together is a tradition we look forward to each time we make it.
Required Tools
Large deep skillet or Dutch oven. Wooden spoon or spatula. Measuring cups and spoons. Cheese grater (if shredding cheese fresh).
Allergen Information
Contains dairy and wheat. Check BBQ sauce labels for possible soy or gluten. Review all labels if you have allergy concerns.
Nutritional Information
Per serving: 670 calories, 23 g total fat, 74 g carbohydrates, 40 g protein.
Save Enjoy this mac and cheese hot and fresh from the pot—it’s best right after making. Leftovers can be reheated with a splash of milk for next-day comfort.
Recipe FAQ
- → Can I use rotisserie chicken instead of raw chicken?
Yes, you can substitute cooked rotisserie chicken by adding it after the sauce step to save time and add flavor.
- → How can I make the dish spicier?
Incorporate spicy BBQ sauce or add a dash of hot sauce for an extra kick that complements the sweet honey notes.
- → What cheeses work best for this dish?
Sharp cheddar and mozzarella blend seamlessly to create a creamy, melty sauce with balanced sharpness and smoothness.
- → Is it possible to add extra smokiness?
Yes, using smoked cheddar or a pinch of chipotle powder will enhance the smoky depth throughout the dish.
- → What toppings add the best texture contrast?
Crispy fried onions or breadcrumbs bring a crunchy topping that brightens the creamy, rich mac and chicken base.