Creamy, cheesy, smoky, and tangy—BBQ Chicken Mac and Cheese is the ultimate comfort food mashup that brings bold barbecue flavor to classic mac in a cozy casserole form.
Whether you serve it as a hearty side or a satisfying main, this dish delivers rich texture, savory heat, and that irresistible blend of cheese and sauce in every bite.
The Star Players in This BBQ Chicken Mac and Cheese
Chicken breasts – Tender, juicy, and seasoned perfectly to soak up smoky BBQ flavor once cooked and shredded.
Barbecue sauce – Adds bold sweetness and tang to the chicken for that signature BBQ punch.
Medium pasta shells – Their cup-like shape captures creamy cheese sauce and chunks of chicken for the perfect forkful.
Cheddar cheese – Sharp and melty, it forms the comforting base of the mac and cheese sauce.
Pepper jack cheese – Brings a subtle kick and melt-in-your-mouth richness that elevates every bite.
Butter and flour – These form the roux, thickening the sauce and creating that luscious, silky texture.
Milk or chicken broth – Adds moisture and creaminess while letting the cheeses shine.
Chipotle and garlic powder – Smoky and savory spices that deepen the flavor of both chicken and cheese sauce.
How to Make BBQ Chicken Mac and Cheese Magic
Start by seasoning and cooking the chicken breasts until golden and cooked through, then shred and coat with barbecue and optional buffalo sauce.
This becomes the smoky, spicy base layer. Boil your pasta just until al dente and set it aside. In the same pot, create a rich cheese sauce by melting butter, whisking in flour, then adding milk, spices, and cheese. Stir until silky smooth. Fold the cooked pasta and BBQ chicken into the sauce.
Serve straight from the stovetop, or take it further by baking it in a casserole dish with a drizzle of BBQ sauce and extra cheese until bubbly and golden on top.
Tips, Tricks, and Flavor Upgrades
For the creamiest result, always cook pasta just to al dente it continues cooking in the cheese sauce and oven. If you’re after a lighter version, opt for protein pasta and swap milk for broth.
Try smoked gouda in place of cheddar for a deeper BBQ vibe, or add diced jalapeños for an extra kick. Craving a crunch? Top with toasted breadcrumbs before baking.
This dish also plays well with leftover rotisserie chicken or pulled pork for a twist that saves time and adds smoky depth.
Storing Your Leftovers Like a Pro
Leftovers keep beautifully in an airtight container in the fridge for up to four days.
To reheat, warm gently on the stove or in the microwave with a splash of milk to revive the sauce’s creaminess.
For longer storage, freeze portions in freezer-safe containers for up to two months.
Thaw overnight in the fridge and reheat as above for a cozy meal anytime cravings strike.
BBQ Chicken Mac and Cheese
Ingredients
For the BBQ Chicken
- ½ teaspoon chipotle powder
- 1½ pounds chicken breasts halved
- 2 tablespoons buffalo-style hot sauce optional
- ⅓ cup barbecue sauce plus extra as desired
- ½ teaspoon garlic powder
- 1 teaspoon oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
For the Mac and Cheese
- ½ cup pepper jack cheese shredded
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour or gluten-free alternative
- 4 tablespoons butter
- ½ teaspoon chipotle powder
- ½ teaspoon salt and pepper
- ½ cup water or chicken broth
- 1½ cups milk any type (chicken broth may be substituted)
- ¾ cup cheddar cheese shredded
- 12 ounces medium shell pasta approx. 2 cups dry; gluten-free acceptable
Instructions
- In a large skillet over medium-high heat, warm the oil. Slice the chicken breasts in half to ensure quicker, more even cooking. Season the chicken thoroughly with salt, pepper, chipotle powder, and garlic powder. Add the chicken to the hot pan and cook for 8 to 10 minutes on each side, or until internal temperature reaches 165ºF. Remove from heat, allow to rest for 2 minutes, then shred or chop. Combine the cooked chicken with barbecue sauce and, if using, hot sauce in a large mixing bowl. Set aside.
- Meanwhile, cook the pasta according to package directions. Drain and set aside. In the same pot, melt butter over medium-low heat. Whisk in the flour until smooth, then add garlic powder, chipotle powder, salt, and pepper. Gradually pour in milk and water or broth, stirring constantly until the mixture reaches a gentle simmer. Reduce heat, then fold in the shredded cheeses. Stir until melted and smooth.
- Incorporate the cooked pasta and prepared BBQ chicken into the cheese sauce. Mix thoroughly. Transfer to a 9×9-inch baking dish if a baked finish is desired. Sprinkle with additional cheddar and drizzle with barbecue sauce if preferred. Bake in a preheated 400ºF oven for approximately 15 minutes. Remove, garnish with chopped cilantro if desired, and serve immediately.