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Creamy BBQ Chicken Mac and Cheese

Smoky glazed chicken and a silky two-cheese roux sauce come together in this hearty, family-friendly dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts diced or shredded
  • 1 tablespoon olive oil
  • 0.5 cup BBQ sauce tangy or honey-based
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 12 oz elbow macaroni or cavatappi pasta
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk warmed slightly
  • 2 cup sharp cheddar cheese shredded from block
  • 1 cup smoked Gouda or Monterey Jack shredded from block
  • 0.25 teaspoon cayenne pepper optional
  • salt and black pepper to taste
  • fresh parsley or green onions chopped, for garnish

Equipment

  • large pot
  • Dutch oven or large saucepan
  • skillet
  • whisk
  • Box grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
  2. Heat olive oil in a skillet over medium-high heat. Season diced chicken with garlic powder, smoked paprika, salt, and pepper. Saute for 6 to 8 minutes until cooked through.
  3. Add BBQ sauce to the skillet with the chicken. Stir to coat and simmer for 2 minutes until sticky and caramelized. Remove from heat and set aside.
  4. In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until light golden and nutty-smelling.
  5. Gradually whisk in the warmed milk, adding a little at a time to prevent lumps. Whisk constantly over medium heat for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Reduce heat to low. Add shredded cheddar and Gouda in small handfuls, stirring each addition until fully melted before adding the next. Season with cayenne, salt, and pepper to taste.
  7. Fold the drained pasta into the cheese sauce. Add a splash of reserved pasta water if the sauce needs loosening.
  8. Top the mac and cheese with BBQ chicken. Add an extra drizzle of BBQ sauce if desired. Garnish with fresh parsley or green onions and serve immediately.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat on stovetop or microwave with a splash of milk to restore creaminess. Substitutions: Use rotisserie chicken for a faster meal. Swap Gouda for Monterey Jack if preferred. For a lighter sauce, blend cottage cheese with low-fat milk in place of the roux. Pro tip: Always shred cheese from a block for the smoothest sauce. Pre-shredded cheese contains starch coatings that cause graininess.