Pin this A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
The first time I made this mac & cheese with BBQ chicken, my family was amazed by how the smokiness from the chicken perfectly elevated the classic creamy pasta. It quickly became a most-requested comfort meal.
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.
- Cook Chicken:
- While pasta cooks, heat olive oil in skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Cook for 6-7 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 saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth and thickened (about 5 minutes).
- Add Cheese & Seasonings:
- 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 baking dish. Evenly top with BBQ chicken.
- Add Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over top, followed by extra cheddar.
- Bake:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Pin this This casserole has brought everyone around the table for cheerful dinners, especially when the weather turns chilly. The leftovers are just as delicious the next day, making family lunches effortless.
Required Tools
Large pot, skillet, saucepan, baking dish (9x13-inch), 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 packaging for hidden allergens.
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 59 g, Protein 36 g
Pin this Enjoy this classic comfort food with a fresh salad or roasted veggies for a complete meal. Leftovers keep well for lunch the next day.
Frequently Asked Recipe Questions
- → What type of pasta works best?
Elbow macaroni is ideal for holding the creamy cheese sauce and layering well with the chicken.
- → Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works well and speeds up preparation while keeping the flavors intact.
- → How to achieve a crunchy topping?
Mix panko breadcrumbs with melted butter and shredded cheddar cheese, then sprinkle evenly before baking.
- → Is smoked paprika necessary?
Smoked paprika adds subtle warmth and smoky depth but can be omitted or replaced with mild paprika if preferred.
- → What’s the best barbecue sauce type?
Choose your favorite style—smoky, spicy, or sweet—all complement the creamy cheese and chicken flavors well.