Description
This BBQ Chicken Mac and Cheese is a comforting and flavorful dish that combines tender, smoky BBQ chicken with creamy, cheesy macaroni. Perfect for a hearty main course, this recipe includes a blend of cheddar and pepper jack cheeses, a hint of chipotle and garlic spices, and an optional baking step to add a beautiful golden crust. Ideal for family dinners or casual gatherings, it offers a delicious twist on the classic mac and cheese with a smoky, tangy BBQ chicken infusion.
Ingredients
Units
Scale
BBQ Chicken
- 1 1/2 lb chicken breasts, sliced in half
- 1/2 tsp salt, more as needed
- 1/2 tsp pepper
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1 tsp oil
- 1/3 cup barbecue sauce, more as needed
- 2 Tbsp Frank's Red Hot or any buffalo sauce (optional)
Mac and Cheese
- 12 oz box medium-sized shells pasta (about 2 cups dry pasta, gluten free pasta can be used)
- 4 Tbsp butter
- 1/4 cup all purpose flour or gluten free all purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1 1/2 cups milk (any milk of choice, or chicken broth can be used)
- 1/2 cup water (or chicken broth)
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
Instructions
- Prepare the BBQ Chicken: Heat a large heavy-bottomed pan or skillet over medium-high heat with 1 tsp of oil. Slice chicken breasts in half to promote even and quicker cooking. Season chicken breasts with salt, pepper, chipotle powder, and garlic powder, coating well. Add chicken to the hot pan and cook for 8-10 minutes per side or until the internal temperature reaches 165ºF. Remove from heat and let rest for 2 minutes before shredding or chopping the chicken. Place shredded chicken into a large bowl and mix with barbecue sauce and the optional buffalo sauce. Set aside.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain pasta in a colander and set aside.
- Make the Cheese Sauce: In the same pot used for pasta, melt the butter over medium-low heat. Whisk in flour to create a roux and cook for 1-2 minutes to remove the raw flour taste. Add salt, pepper, chipotle powder, and garlic powder, stirring to combine. Gradually whisk in the milk and water (or broth) and bring to a simmer, whisking constantly until the sauce thickens.
- Add Cheese and Combine: Reduce heat to low and stir in shredded cheddar and pepper jack cheeses until fully melted and smooth. Return the cooked pasta to the pot and stir to coat evenly with the cheese sauce. Add the shredded BBQ chicken and gently fold to combine all ingredients.
- Optional Baking Step: For a baked finish, preheat the oven to 400ºF. Transfer the mac and cheese mixture into a 9×9 inch casserole dish. Optionally add extra shredded cheddar cheese and a drizzle of BBQ sauce on top. Bake for about 15 minutes until the top is lightly browned. Remove from oven and serve immediately, garnished with chopped cilantro if desired.
Notes
- Taste the cheese sauce as you make it to adjust salt and pepper to your preference.
- For a healthier option, substitute milk with chicken broth and use low-fat cheeses and protein-enriched pasta.
- Cook pasta al dente to prevent mushy texture when mixed with sauce.
- Do not overbake the casserole; just brown the top lightly for best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
