Pin A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family friendly casserole.
I first made this mac & cheese with BBQ chicken on a chilly Sunday when the whole family wanted something warming and extra satisfying after a long day. It quickly became a go to dish for potlucks and weeknight dinners because everyone always asks for seconds.
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
- Prep the oven:
- 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.
- Make 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 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 and set aside.
- Prepare cheese sauce:
- For the 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).
- Finish sauce:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
- Combine and assemble:
- 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 and serve:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Pin Sharing this meal around our dinner table brings so many smiles, especially when little hands help sprinkle the cheesy topping before baking. It always ends up as a cherished comfort food with leftovers enjoyed for lunch the next day.
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 barbecue sauce or cheese). Double check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 59 g, Protein: 36 g
Pin This hearty casserole is sure to please a crowd and makes for satisfying leftovers. Serve with a crisp salad and enjoy!
Recipe FAQ
- → What pasta is best for this dish?
Elbow macaroni is ideal as it holds the creamy cheese sauce well and bakes evenly.
- → Can I use leftover chicken instead of fresh?
Yes, shredded rotisserie or leftover chicken can substitute for fresh BBQ chicken to save time.
- → How do I get a crispy topping?
Mix panko breadcrumbs with melted butter and extra cheddar cheese, then sprinkle on top before baking for a crunchy finish.
- → Is smoked paprika essential in the sauce?
Smoked paprika adds a subtle smoky depth but can be omitted or adjusted to taste without losing richness.
- → Can I prepare this dish ahead of time?
Yes, assemble the casserole in advance and refrigerate. Bake just before serving to ensure freshness and crisp topping.