Shredded BBQ Chicken Mac and Cheese is a comforting twist on two classic favorites—creamy mac and cheese and tangy BBQ chicken. This dish brings together tender shredded chicken coated in smoky barbecue sauce, mixed right into cheesy, gooey macaroni. It’s a perfect combo of smoky, cheesy, and satisfying textures that make it a real crowd-pleaser.
I love making this recipe when I want something that feels both homey and a bit special without a lot of fuss. The shredded BBQ chicken adds so much flavor and moisture that every bite is rich and tasty. If you’re a fan of BBQ or just love a good mac and cheese, this recipe hits the sweet spot. I like to use a slow cooker or a big pot to get the chicken super tender before shredding, which really helps the sauce soak in.
One of my favorite ways to serve this is straight out of a big casserole dish, topped with extra cheese and a little crispy breadcrumb crunch on top for some texture. It makes a great main dish for weeknight dinners or a hearty dish to bring to casual gatherings. Honestly, it’s one of those meals that always gets a thumbs up and makes the house smell amazing while it’s cooking.
Key Ingredients & Substitutions
Shredded Chicken: Using rotisserie chicken saves time and adds flavor, but you can also slow cook or poach chicken breasts or thighs at home. For a vegetarian twist, try shredded jackfruit with BBQ sauce for a similar texture.
BBQ Sauce: Pick a BBQ sauce you enjoy—sweet, spicy, or smoky. If you want milder, mix in a little ketchup or honey. Gluten-free BBQ sauces are available if needed.
Cheese: Sharp cheddar gives a great punch, while mozzarella adds creamy stretchiness. For different flavors, swap cheddar for gouda or Monterey Jack. Non-dairy cheese can work but may change the texture.
Pasta: Elbow macaroni or cavatappi works best to hold sauce and chicken. Penne or shells also work well. Cook pasta al dente so it doesn’t get mushy in the bake.
How Do I Make the Cheese Sauce Smooth and Creamy?
Making a cheesy sauce starts with a roux, which thickens the sauce evenly. Melt butter and whisk in flour—this cooks out the raw flour taste. Slowly add milk while whisking, so no lumps form. Keep stirring until it thickens a bit.
- Use whole milk for creaminess; if you only have low-fat milk, the sauce may be thinner.
- Take the sauce off heat before adding cheese to avoid graininess.
- Add cheese in small batches, stirring well to melt before adding more.
- If the sauce feels too thick, whisk in a splash of milk until it’s the right consistency.
What’s the Best Way to Bake Without Drying Out the Mac and Cheese?
Cover the baking dish loosely with foil for the first part of baking to trap moisture. Remove the foil toward the last 5 minutes to let the cheese on top brown and get bubbly. This keeps the dish creamy inside while forming a tasty top crust.
Equipment You’ll Need
- Large pot – to boil the pasta evenly without crowding.
- Medium saucepan – perfect for making the cheese sauce smoothly.
- Whisk – helps you mix the roux and milk without lumps.
- 9×13 inch baking dish – roomy enough for baking and browning the mac and cheese.
- Mixing bowl – to combine pasta, chicken, BBQ sauce, and cheese sauce easily.
- Forks or tongs – useful for shredding the cooked chicken.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or beef brisket for a BBQ twist with different meat flavors.
- Add chopped jalapeños or a dash of hot sauce for a spicy kick that cuts through the creaminess.
- Mix in caramelized onions or sautéed bell peppers for extra sweetness and texture.
- Top with crispy bacon bits or fried onions to add crunch and smoky flavor on every bite.
How to Make Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta and Chicken:
- 2 cups elbow macaroni or cavatappi pasta
- 3 cups cooked shredded chicken (rotisserie or homemade)
Sauce and Cheese:
- 1 cup BBQ sauce (your favorite brand)
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- ¼ cup chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 10 minutes to cook the macaroni and make the cheese sauce, and about 20-25 minutes for baking. Plan for a total of around 45 minutes to an hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Cook the macaroni according to the package directions until al dente, then drain and set aside.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux. Slowly pour in the milk, whisking to prevent lumps. Continue cooking for 4-5 minutes until the sauce thickens slightly. Remove the sauce from heat and stir in the garlic powder, onion powder, salt, and pepper. Add 2 cups of cheddar cheese and all the mozzarella cheese, stirring until smooth and melted.
3. Combine and Bake:
In a large bowl, mix the cooked pasta, shredded chicken, BBQ sauce, and cheese sauce until everything is well combined. Transfer this mix to the prepared baking dish and sprinkle the remaining 1 cup of cheddar cheese evenly on top. Bake for 20-25 minutes until the cheese is bubbly and just starting to brown.
4. Serve and Enjoy:
Allow the baked mac and cheese to cool for a few minutes before serving. Garnish with chopped fresh parsley if you like for a touch of color and freshness. Dive into your creamy, smoky, cheesy feast!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before shredding. Thaw in the fridge overnight or use the cold water method for quicker thawing. This helps the chicken absorb the BBQ sauce better and ensures even cooking.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the mac and cheese mixture, place it in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time to ensure it heats through evenly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the mac and cheese seems dry to bring back creaminess.
Can I Use Different Types of Cheese?
Yes! Feel free to swap cheddar or mozzarella with cheeses like gouda, Monterey Jack, or pepper jack for extra flavor. Just be mindful that different cheeses melt differently and may affect the texture slightly.