Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I first made this classic mac & cheese with BBQ chicken for a casual weekend dinner and everyone asked for seconds. The combination of the creamy sauce and savory chicken quickly became a family favorite in my house.
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)
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Instructions
- Prepare Oven & Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Macaroni:
- 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 minutes per side or until cooked through. Remove from heat, let rest for 5 minutes, then shred with two forks. Toss chicken with barbecue sauce and set aside.
- 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 & Season:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until smooth.
- Combine & Layer:
- Combine cooked macaroni with cheese sauce and pour into the baking dish. Evenly top with BBQ chicken.
- Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake:
- Bake for 20 minutes, or until the topping is golden and bubbling. Let rest for 5 minutes before serving.
Save This dish always brings my family together around the dinner table, especially on busy weeknights. The kids love the cheesy pasta and smoky chicken, and I appreciate how easy it is to prep ahead.
Required Tools
Large pot, skillet, saucepan, 9x13-inch baking dish, whisk, mixing bowls
Notes
Substitute rotisserie chicken for a quicker version. Use your favorite barbecue sauce. Add sautéed onions or jalapeños for extra flavor. Serve with a crisp green salad for balance.
Nutritional Information
Calories: 610 Protein: 36 g Carbohydrates: 59 g Total Fat: 27 g (per serving)
Save Enjoy this creamy, flavorful casserole hot out of the oven. It makes great leftovers for lunch the next day.
Recipe Guide
- → What pasta works best for this dish?
Elbow macaroni is ideal as it holds the creamy cheese sauce well and bakes evenly with the toppings.
- → Can I prepare the cheese sauce ahead of time?
Yes, the cheese sauce can be made in advance and gently reheated before combining with the pasta and chicken.
- → How can I make the chicken flavorful?
Season the chicken breasts with smoked paprika, salt, and pepper, then coat with barbecue sauce after cooking to infuse smoky, tangy flavors.
- → What baking dish size is recommended?
A 9x13-inch baking dish provides enough space for even layering and proper baking of the casserole.
- → Can I add extra ingredients for more flavor?
Yes, additions like sautéed onions or jalapeños can enhance the dish without overpowering the core flavors.
