Description

Creamy, cheesy macaroni combined with tender BBQ chicken and topped with crispy breadcrumbs for the ultimate comfort food experience that brings bold barbecue flavors to classic mac and cheese.

Ingredients

Scale

1 pound elbow macaroni
2 large boneless chicken breasts (about 1.5 pounds)
1.5 cups BBQ sauce (divided)
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
3 cups sharp cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
1 cup smoked Gouda cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt to taste
1/2 teaspoon black pepper
1/4 cup green onions, chopped (for garnish)
1 cup panko breadcrumbs
2 tablespoons melted butter for topping

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Instructions

1. Cook macaroni in salted boiling water until al dente, about 1-2 minutes less than package directions. Drain and set aside.
2. Season chicken breasts with salt, pepper, and garlic powder. Grill, bake, or pan-sear until cooked through, about 6-7 minutes per side. Let rest 5 minutes, then shred or dice into bite-sized pieces.
3. Toss cooked chicken with 1 cup BBQ sauce until well coated. Set aside.
4. In a large pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
5. Gradually add milk and cream while whisking continuously to prevent lumps. Cook until mixture thickens, about 5-7 minutes.
6. Remove from heat and add shredded cheeses gradually, stirring until completely melted and smooth.
7. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasonings.
8. Add cooked pasta to cheese sauce and stir until evenly coated. Gently fold in BBQ chicken.
9. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
10. Transfer mac and cheese mixture to prepared baking dish, spreading evenly.
11. Mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the top.
12. Bake for 25-30 minutes until bubbly around edges and topping is golden brown.
13. Let rest 5 minutes before serving. Garnish with green onions and drizzle with remaining BBQ sauce if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Reheat in oven at 350°F with a splash of milk until warmed through. Rotisserie chicken can be substituted to save time. Customize BBQ sauce style according to preference.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5 cups)
Calories: 645
Sugar: 12g
Sodium: 890mg
Fat: 32g
Carbohydrates: 52g
Fiber: 2g
Protein: 38g