There’s something irresistibly cozy about a bowl of mac and cheese, especially when it’s taken to the next level with tender, shredded BBQ chicken. This dish combines the smoky sweetness of your favorite barbecue sauce with creamy, melty cheddar, creating a flavor explosion in every forkful. On busy weeknights or relaxed weekend gatherings, you’ll find that this recipe is straightforward enough for beginner cooks yet impressive enough to earn rave reviews from family and friends. With just a handful of pantry staples and a few simple steps, you’ll be sinking your teeth into comfort food that’s both familiar and exciting.
Beyond its incredible flavor, Shredded BBQ Chicken Mac and Cheese is a versatile superstar in your recipe collection. Whether you’re transforming leftover rotisserie chicken or starting from scratch with freshly cooked poultry, this casserole adapts to what you already have on hand. In about 45 minutes from start to finish—including prep, cooking, and a short rest—you’ll have a bubbling, golden-brown dish ready for serving. It’s perfect for lunch or dinner, clocks in at around 600 calories per serving, and rates as a beginner-level recipe, so you can feel confident in your kitchen skills while stirring up something truly special.
KEY INGREDIENTS IN SHREDDED BBQ CHICKEN MAC AND CHEESE
To bring together all those creamy, tangy, and smoky notes, you only need a handful of ingredients that you probably already stock in your kitchen. Each component plays a key role in creating that signature BBQ twist on classic mac and cheese.
- Shredded cooked chicken: Tender pieces of poultry soak up the BBQ sauce, adding protein and a delightful texture contrast against the creamy noodles.
- BBQ sauce: Provides that signature sweet-and-smoky flavor, infusing every bite with tangy depth and a hint of caramelized sugar.
- Elbow macaroni: The curved tubes hold onto the cheese sauce perfectly, ensuring each little pocket gets coated in gooey goodness.
- Shredded cheddar cheese: Delivers sharp, cheesy richness and creaminess; this foundational cheese melts beautifully into the sauce.
- Butter: Forms the base of the roux, adding richness and helping to thicken the sauce for that velvety texture.
- All-purpose flour: Combined with butter to create a smooth paste (roux) that acts as a thickening agent for the cheese sauce.
- Milk: Adds creaminess and body to the sauce; its gentle heat helps the cheese melt evenly without clumping.
- Garlic powder: Brings a savory, allium punch without the moisture of fresh garlic, enhancing overall depth of flavor.
- Onion powder: Complements the garlic powder with a subtle oniony note, rounding out the savory profile.
- Salt and pepper: Simple seasonings that sharpen the flavors, balancing sweetness from the BBQ sauce and creaminess from the cheese.
- Bread crumbs (optional): Create a crunchy, golden topping when baked, adding a contrasting texture to the creamy interior.
- Chopped fresh parsley: A bright, herbaceous garnish that adds a pop of color and a hint of freshness to each serving.
HOW TO MAKE SHREDDED BBQ CHICKEN MAC AND CHEESE
Get ready to assemble this comforting casserole step by step. It’s a straightforward process that involves cooking your pasta, preparing a creamy cheese sauce, and folding in smoky BBQ chicken for an unforgettable flavor mash-up.
1. Cook the elbow macaroni according to the package instructions until al dente, then drain it well and set it aside to prevent it from becoming soggy.
2. In a mixing bowl, combine the shredded chicken with the BBQ sauce, tossing until every piece is well coated in that tangy, smoky glaze. Set aside.
3. In a large saucepan over medium heat, melt the butter, then stir in the flour to create a roux, cooking for about 1 minute until it becomes paste-like and fragrant.
4. Gradually add the milk to the roux, whisking continuously to ensure a smooth mixture that thickens slightly as it heats.
5. Stir in the garlic powder, onion powder, salt, and pepper, and continue to cook for about 2–3 minutes to let the spices infuse the sauce.
6. Reduce heat to low and slowly add 2 cups of the cheddar cheese, stirring constantly until the cheese is melted and the sauce is luxuriously smooth.
7. Add in the cooked macaroni, mixing thoroughly so every noodle is coated in the creamy cheese sauce.
8. Gently fold in the BBQ chicken, ensuring the shredded pieces are evenly distributed throughout the mac and cheese.
9. If desired, transfer the mixture to a greased baking dish and sprinkle the remaining cheddar cheese and bread crumbs on top for an extra layer of crunchy goodness.
10. Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until the top is bubbly and golden brown.
11. Remove from the oven and let it cool for a few minutes. Finally, garnish with chopped parsley before serving to add a fresh, vibrant touch.
SERVING SUGGESTIONS FOR SHREDDED BBQ CHICKEN MAC AND CHEESE
After mastering this indulgent casserole, it’s fun to explore different pairings and presentations. Whether you want a hearty family-style meal or a plated dinner for guests, these serving ideas will help you showcase your creation in style.
- Serve alongside a crisp green salad tossed with a zesty vinaigrette to cut through the richness and add a bright, refreshing contrast.
- Offer individual portions in mini cast-iron skillets, then broil briefly to get an extra-crispy top—perfect for a dinner party or holiday gathering.
- Accompany with grilled vegetables like zucchini and bell peppers; their smoky, charred flavor harmonizes beautifully with the BBQ notes in the mac and cheese.
- Provide a side bar of pickles and coleslaw, allowing guests to balance the creamy, cheesy dish with tangy, crunchy accents that celebrate classic BBQ accompaniments.
HOW TO STORE SHREDDED BBQ CHICKEN MAC AND CHEESE
After enjoying that first batch, you’ll appreciate how well this dish holds up. Proper storage ensures you can savor every cheesy, smoky bite, whether you’re packing lunches or reheating for a quick dinner.
Storing this casserole correctly means preserving its creamy texture while keeping flavors bright. Before refrigerating or freezing, let it cool to room temperature to prevent excess moisture buildup. For short-term storage, transfer leftovers into an airtight container and refrigerate for up to 3–4 days. When you’re ready to enjoy, simply reheat in the oven or microwave until warmed through.
- Refrigerate in airtight containers: Store up to 4 days; reheat individual portions using low power in the microwave to prevent dryness.
- Freeze for long-term: Portion into freezer-safe, airtight containers or heavy-duty bags; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven: Cover with foil and bake at 350°F (175°C) until heated through, about 15–20 minutes—this method helps restore a crispy top if you added bread crumbs.
- Revive creaminess: Stir in a splash of milk or chicken broth before reheating to bring back that velvety sauce consistency and prevent the dish from becoming too thick.
CONCLUSION
This Shredded BBQ Chicken Mac and Cheese has everything you crave in a comforting casserole: creamy cheddar sauce, tender pasta, and smoky barbecue flavors that dance on the palate. By combining familiar pantry ingredients—like elbow macaroni, shredded chicken, and a handful of spices—you transform simple staples into a soul-warming family dinner. Whether you’re feeding a crowd at a potluck, whipping up an easy weeknight meal, or simply treating yourself to cozy comfort food, this recipe delivers in every way. Don’t forget that you can print this article and save it for later, ensuring you always have a go-to guide when the mac and cheese craving strikes. You can also check below for a handy FAQ section to address any questions that pop up while you’re cooking.
I hope you’ve enjoyed this detailed walkthrough and feel inspired to give this barbecue-infused twist on mac and cheese a spin in your kitchen. If you try the recipe, please let me know how it turns out! Feel free to share your comments, questions, or feedback—whether you experimented with different cheeses, added a dash of hot sauce, or discovered your own creative serving suggestion. Your feedback not only helps me refine future recipes but also builds a community of fellow home cooks who love to chat about food. Happy cooking, and enjoy every cheesy, smoky bite!
Shredded BBQ Chicken Mac and Cheese
Description
Imagine the rich, smokey taste of BBQ chicken blended with creamy, cheesy elbow macaroni. It's a comfort dish that's easy to make and even better to devour!
Ingredients
Instructions
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Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
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In a mixing bowl, combine the shredded chicken with the BBQ sauce until well coated. Set aside.
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In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until it becomes paste-like.
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Gradually add the milk to the flour mixture, whisking continuously until smooth and slightly thickened.
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Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook for about 2-3 minutes.
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Reduce heat to low and slowly add 2 cups of the cheddar cheese to the sauce, stirring constantly until the cheese is melted and the sauce is smooth.
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Add in the cooked macaroni and mix until evenly coated with the cheese sauce.
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Gently fold in the BBQ chicken into the macaroni and cheese mixture.
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If desired, transfer the mixture to a greased baking dish. Sprinkle the remaining cheddar cheese and bread crumbs on top for a crispy topping.
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Preheat your oven to 350°F (175°C) and bake for 20 minutes or until the cheese on top is bubbly and golden brown.
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Remove from oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
Note
- You can use leftover rotisserie chicken to save time.
- Experiment with different types of cheese for varied flavors.
- Substitute gluten-free pasta and flour for a gluten-free version.
- Add a dash of hot sauce for some extra heat.
- This dish pairs well with a fresh green salad for a complete meal.
