Shredded BBQ Chicken Mac and Cheese is a comforting and delicious twist on a classic favorite. Creamy, cheesy macaroni mingles with tender shredded chicken that’s coated in tangy, smoky barbecue sauce. The mix of flavors and textures makes every bite a little celebration in your mouth.
I love making this dish when I want something filling but with a bit of a fun kick. The BBQ chicken adds a nice contrast to the cheesy pasta, and the sauce keeps it moist without being messy. I usually use leftover chicken or rotisserie chicken to make the prep quick and easy, which is a real lifesaver on busy days.
One of my favorite ways to enjoy this meal is with a simple green salad on the side to balance out the rich, creamy mac and cheese. It’s also perfect for family dinners or casual get-togethers because it’s hard to find someone who doesn’t love cheesy pasta combined with that smoky BBQ flavor. Give it a try—you might find it becomes your new comfort food go-to!
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic here, but cavatappi adds a fun twist with a spiral shape that holds sauce well. You can also use penne or shells if you like. For gluten-free options, try rice or chickpea pasta.
Shredded Chicken: Rotisserie chicken is a great shortcut and saves time. Leftover grilled chicken or even cooked turkey works well too. For a vegetarian take, try shredded jackfruit with BBQ sauce.
BBQ Sauce: Choose your favorite bottled sauce, or make your own for more control over sweetness and spice. If you’re avoiding sugar, look for low-sugar or sugar-free versions.
Cheese: Sharp cheddar brings that classic mac and cheese flavor. Mixing in some smoked gouda or Monterey Jack adds creaminess and smokiness. Dairy-free cheese substitutes can work but may change the texture.
Bacon: Crispy bacon adds crunch and smoky flavor, but it’s optional. For a vegetarian twist, try smoked paprika or smoked salt to boost the smoky notes.
How Do You Make a Smooth and Creamy Cheese Sauce?
The key to great mac and cheese is making a smooth, creamy cheese sauce without lumps. Here’s how:
- Start by making a roux: melt butter, then whisk in flour and cook for 1-2 minutes. This cooks out the raw flour taste.
- Slowly whisk in cold or room-temperature milk and cream to avoid lumps. Keep stirring over medium heat until the sauce thickens.
- Remove from heat before adding cheese to prevent it from getting grainy. Stir in small handfuls until melted and smooth.
- Season with garlic powder, smoked paprika, salt, and pepper for extra flavor.
If the sauce feels too thick, add a splash of milk to loosen it. Rushing or overheating can cause separation, so be patient and gentle with your stirring.
Equipment You’ll Need
- Large pot – for boiling pasta easily without spilling over.
- Medium saucepan – to make a smooth cheese sauce without burning.
- Whisk – perfect for stirring the sauce to keep it lump-free.
- Large mixing bowl – to combine pasta, chicken, sauce, and BBQ sauce evenly.
- Baking dish (9×13 inches) – roomy enough to hold the mac and cheese and get a nice golden top in the oven.
- Measuring cups and spoons – to keep ingredient amounts accurate for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork to add a richer BBQ flavor and tender texture I love for a smoky twist.
- Stir in diced jalapeños for a spicy kick that balances the cheese’s creaminess.
- Mix in cooked corn or diced bell peppers for a touch of sweetness and crunch.
- Use smoked gouda or pepper jack cheese in the sauce to add a smoky or spicy flavor anytime you want more depth.
Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta & Chicken:
- 3 cups elbow macaroni or cavatappi pasta
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 ½ cups BBQ sauce, divided
Cheese Sauce:
- 4 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
Toppings:
- ½ cup cooked crispy bacon, crumbled (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Preparing and cooking this dish will take about 40 to 50 minutes in total. You’ll spend around 10–15 minutes prepping the ingredients and making the cheese sauce, 10 minutes boiling pasta, and then 20–25 minutes baking the assembled mac and cheese in the oven for a golden, bubbling top.
Step-by-Step Instructions:
1. Prepping Your Oven and Pasta:
Start by preheating your oven to 350°F (175°C). Lightly grease a large baking dish to prevent sticking. Then, bring a large pot of salted water to a boil and cook your pasta according to package directions until it’s just tender (al dente). Drain the pasta and set it aside.
2. Making the Creamy Cheese Sauce:
In a medium saucepan over medium heat, melt your butter. Stir in the flour and cook for about 1 to 2 minutes until the mixture is bubbly and slightly golden—that’s your roux. Slowly pour in the milk and cream, whisking constantly to make sure no lumps form. Keep stirring until the sauce thickens, which usually takes 5 to 7 minutes. Remove the pan from heat and stir in garlic powder, smoked paprika, salt, and pepper. Add 3 cups of shredded cheddar cheese and mix until melted and smooth.
3. Combining & Baking:
In a large bowl, combine the drained pasta, cheese sauce, shredded chicken, and 1 cup of BBQ sauce. Stir everything together so the pasta is nicely coated. Pour this mixture into your greased baking dish. Sprinkle the remaining 1 cup of cheddar cheese and the crumbled bacon (if using) evenly over the top. Drizzle extra BBQ sauce as much as you like. Place the dish in your oven and bake for 20 to 25 minutes, until it’s bubbly and golden on top. Once done, let it cool for a few minutes before garnishing with fresh parsley. Serve warm and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make This Mac and Cheese Ahead of Time?
Absolutely! Prepare the whole dish up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it straight from the fridge—add a few extra minutes to the baking time.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if the sauce seems thick.
What Can I Substitute for BBQ Sauce?
If you don’t have BBQ sauce, try mixing ketchup with a little smoked paprika, brown sugar, and apple cider vinegar for a quick homemade alternative. Or use your favorite tangy tomato-based sauce.
