Pin it A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
This mac & cheese with BBQ chicken was an instant hit when I first made it for my family. The combination of savory cheese sauce and tangy barbecue chicken turned a classic into something truly special.
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
- Prepare Baking Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Macaroni:
- Cook 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 about 6 to 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; set aside.
- Prepare 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).
- Add Cheese:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
- Assemble Casserole:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken.
- Make Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake:
- Bake for 20 minutes until golden and bubbling. Let rest for 5 minutes before serving.
Pin it We often make this for Sunday dinners and everyone always asks for seconds. It brings cozy comfort and happy smiles to our table every time.
Required Tools
Large pot, skillet, saucepan, 9x13-inch baking dish, whisk, mixing bowls
Allergen Information
Contains milk (dairy) and wheat (gluten). May contain eggs and soy depending on ingredients. Check labels for hidden allergens.
Nutritional Information
Calories: 610; Total Fat: 27 g; Carbohydrates: 59 g; Protein: 36 g (per serving)
Pin it This casserole is sure to become a family favorite. Serve hot and enjoy every cheesy bite.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni is ideal due to its size and shape, which hold the cheese sauce well and complement the shredded chicken.
- → Can I use other cheeses in the sauce?
Yes, cheeses like Gruyère or Monterey Jack can be added or substituted to vary the flavor while maintaining creaminess.
- → How should the chicken be cooked for the best flavor?
Pan-cooking the seasoned chicken breasts until fully cooked, then shredding and mixing with barbecue sauce ensures tender, flavorful meat.
- → Is there a way to make the topping crispier?
Mixing panko breadcrumbs with melted butter before sprinkling provides a crunchy, golden crust after baking.
- → Can this be prepared ahead of time?
Yes, assemble the dish and refrigerate before baking. Allow extra baking time if baking directly from chilled.