Save to Pinterest A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I made this classic mac & cheese with BBQ chicken for our last family game night and everyone kept asking for seconds. The smoky chicken adds the perfect savory touch to an already beloved dish.
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Ingredients
- Elbow macaroni: 400 g (14 oz)
- Unsalted butter: 3 tbsp
- All-purpose flour: 3 tbsp
- Whole milk: 700 ml (3 cups)
- Sharp cheddar cheese, shredded: 200 g (2 cups)
- Mozzarella cheese, shredded: 80 g (3/4 cup)
- Parmesan cheese, grated: 60 g (1/2 cup)
- Salt: 1/2 tsp
- Ground black pepper: 1/2 tsp
- Smoked paprika (optional): 1/2 tsp
- Ground mustard (optional): 1/4 tsp
- Boneless, skinless chicken breasts: 2 large
- Olive oil: 1 tbsp
- Smoked paprika: 1/2 tsp
- Salt: 1/2 tsp
- Ground black pepper: 1/4 tsp
- Barbecue sauce: 150 ml (2/3 cup)
- Panko breadcrumbs: 50 g (1/2 cup)
- Melted butter: 1 tbsp
- Cheddar cheese, shredded: 30 g (1/4 cup)
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Instructions
- Prep the oven and dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook the pasta:
- Boil the macaroni according to the package instructions until al dente. Drain and set aside.
- Prepare and cook chicken:
- Heat olive oil in a skillet over medium heat. Season chicken with smoked paprika, salt, and pepper. Cook for about 6-7 minutes per side, until cooked through. Remove, let rest 5 minutes, then shred. Toss shredded chicken with barbecue sauce and set aside.
- Make cheese sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth and thickened (about 5 minutes).
- Add cheeses and seasonings:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until smooth.
- Assemble casserole:
- Combine cooked macaroni with cheese sauce and transfer into baking dish. Evenly top with BBQ chicken.
- Make topping:
- Mix panko breadcrumbs with melted butter and sprinkle over casserole, followed by extra cheddar.
- Bake:
- Bake 20 minutes, until golden and bubbling. Let rest 5 minutes before serving.
Save to Pinterest This cheesy casserole is now a staple at our family gatherings and always brings big smiles at the dinner table.
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Required Tools
Large pot, skillet, saucepan, 9x13-inch baking dish, whisk, mixing bowls
Allergen Information
Contains milk and wheat. May contain eggs and soy; double-check all ingredient labels for possible allergens.
Nutritional Information
Per serving: 610 calories, 27 g total fat, 59 g carbohydrates, 36 g protein
Save to Pinterest 
Serve steaming hot for the best cheesy pull and true comfort. Leftovers reheat beautifully for days of easy dinners.
Common Recipe Questions
- → How do you achieve a creamy cheese sauce?
Whisk butter and flour to form a roux, then slowly add milk. Stir in cheeses until smooth and fully melted.
- → Can rotisserie chicken substitute for cooking fresh chicken?
Yes, shredded rotisserie chicken tossed with barbecue sauce offers a quick and flavorful alternative.
- → What type of cheese gives the best flavor?
Sharp cheddar provides classic richness, while mozzarella adds creaminess and Parmesan delivers depth.
- → How can I add extra flavor or heat?
Include sautéed onions, jalapeños, or adjust barbecue sauce for more spice or smokiness.
- → Is the dish suitable for meal prep?
Yes, assemble ahead and refrigerate unbaked. Bake when ready to serve for fresh bubbling results.
- → What side pairs well with this casserole?
A crisp green salad balances the cheesy, savory flavors and keeps the meal fresh and light.
