Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I first made this classic mac & cheese with BBQ chicken on a rainy weekend when my family was craving something simple and hearty. The smoky barbecue flavor paired with the creamy cheese sauce made it an instant repeat request at home.
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 Oven & 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 BBQ 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 to 7 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. 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.
- Assemble Casserole:
- 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 & Serve:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save This recipe is always a hit for Sunday dinner at our place, especially when we gather around the table and share stories over heaping servings of cheesy goodness.
Required Tools
Large pot, skillet, saucepan, 9x13-inch baking dish, whisk, mixing bowls
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 59 g, Protein: 36 g
Notes
Substitute rotisserie chicken for a quicker version. Use your favorite style of barbecue sauce and try adding sauteed onions or jalapenos for extra flavor. Serve with a crisp green salad for balance.
Save This dish brings together creamy comfort and smoky flavor in every bite. It's the perfect weeknight dinner that everyone will love.
Recipe FAQ
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the creamy cheese sauce well and bakes evenly in this dish.
- → Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works well and speeds up preparation without sacrificing flavor.
- → How do I achieve a smoky flavor?
Smoked paprika adds subtle smokiness to both the cheese sauce and chicken, enhancing the barbecue notes.
- → What is the purpose of the panko topping?
The panko breadcrumb topping adds a crispy, buttery crust that contrasts nicely with the creamy layers beneath.
- → Can I customize the cheese blend?
Yes, a combination of sharp cheddar, mozzarella, and Parmesan creates a balanced, rich sauce but you can adjust according to taste.