Shredded BBQ Chicken Mac and Cheese is a delicious mix of creamy, cheesy pasta topped with tender shredded chicken that’s been smothered in tangy BBQ sauce. It’s comfort food with a fun twist, combining the warm, gooey goodness of mac and cheese with the smoky, savory flavors of barbecue.
I love making this dish when I want something that feels special but is still super easy to put together. The BBQ chicken adds just the right amount of zing without overpowering the cheesy pasta, and I always find myself going back for seconds because it’s just that good.
My favorite way to enjoy this mac and cheese is right out of the oven when it’s bubbly and golden on top. It’s great as a weekend dinner or whenever you need a cozy meal that hits the spot. Plus, it’s perfect for sharing at casual get-togethers or family dinners because everyone seems to love the comforting flavors.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the cheesy sauce well. If you want a twist, cavatappi or shells work great too, as they trap sauce and chicken in their curves.
Shredded Chicken: Rotisserie chicken is a lifesaver here—already cooked and easy to shred. You can also use leftover baked or boiled chicken. For a vegetarian version, try shredded jackfruit with BBQ sauce for a similar texture.
BBQ Sauce: This adds the tangy, smoky flavor. Use your favorite brand or homemade sauce. If you prefer less sweetness or heat, choose a milder sauce or adjust the amount to taste.
Cheeses: Sharp cheddar gives a nice bite and depth, while mozzarella adds meltiness and creaminess. You can swap mozzarella for Monterey Jack or mild gouda depending on your taste.
Roux Basics (Butter & Flour): These thicken the cheese sauce. If you want to keep it gluten-free, use cornstarch as a thickener instead of flour.
How Can You Get a Thick, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce is key for creamy mac and cheese. Here’s how I make it smooth and thick:
- Start by melting butter over medium heat, then whisk in flour and cook for about 2 minutes to remove the raw flour taste.
- Gradually add the milk in small amounts, whisking constantly to prevent lumps from forming.
- Cook the sauce until it thickens, usually 5-7 minutes—look for it to coat the back of a spoon.
- Once thickened, remove from heat before adding cheese. Adding cheese while too hot can cause it to separate.
- Stir in cheese slowly until melted and silky smooth.
Patience and constant whisking are the secrets. This ensures your mac and cheese is velvety, not grainy or thin.
Equipment You’ll Need
- Large pot – for boiling the pasta; a big pot helps avoid sticking and overflows.
- Colander – to drain the cooked pasta easily without losing any noodles.
- Medium saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps you stir the roux and sauce to keep it lump-free.
- Baking dish (about 9×13 inches) – if you bake the mac and cheese, this size holds the whole batch nicely.
- Mixing bowl – to toss shredded chicken with BBQ sauce before adding to pasta.
Flavor Variations & Add-Ins
- Use pulled pork instead of chicken for a richer BBQ twist with more texture.
- Add sautéed bell peppers or onions for a sweet crunch that brightens the dish.
- Stir in pepper jack cheese for a little spicy kick in your cheese sauce.
- Mix in cooked corn or black beans to add some color and a bit of sweetness.
Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
For the Mac and Cheese:
- 2 cups elbow macaroni (or cavatappi pasta)
- 3 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 ½ cups milk (whole or 2%)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
For the BBQ Chicken:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup BBQ sauce, divided (plus extra for drizzling)
For Garnish:
- 2 tablespoons chopped fresh parsley
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, plus 15-20 minutes if you choose to bake it for a bubbly, slightly browned finish. Overall, you can expect to spend around 30 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside while you make the cheese sauce.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for 1-2 minutes to form a roux. Gradually whisk in the milk, continuing to whisk to keep the sauce smooth. Cook until the sauce thickens and starts to bubble, about 5-7 minutes.
Remove from heat and stir in garlic powder, onion powder, salt, and pepper. Add the shredded cheddar and mozzarella cheeses and stir until melted and smooth.
3. Combine Mac & Cheese with BBQ Chicken:
In a separate bowl, mix the shredded chicken with ¾ cup of BBQ sauce. Gently fold half of this BBQ chicken into the cheesy macaroni until well combined.
Transfer the mixture to a baking dish. Spread the remaining BBQ chicken on top and drizzle with a little extra BBQ sauce.
4. Bake and Serve:
Optional: Bake in the preheated oven at 350°F (180°C) for 15-20 minutes until the top is bubbly and slightly browned.
Remove from the oven, garnish with chopped fresh parsley, and serve hot. Enjoy the creamy, smoky flavors of your BBQ chicken mac and cheese!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing with BBQ sauce. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make Shredded BBQ Chicken Mac and Cheese Ahead of Time?
Absolutely! Prepare the mac and cheese and chicken mixture, then store it in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through, adding a splash of milk if the sauce seems thick.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Use a Different Type of Cheese?
Yes, feel free to swap cheddar or mozzarella for other melty cheeses like Monterey Jack, gouda, or pepper jack for a little extra spice!
