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Mixing together saucy chicken, creamy pasta, and loads of oozy cheese, this BBQ chicken mac and cheese is pure comfort you hardly need to work for. It’s a smoky, cheesy, protein-packed crowd-pleaser that’ll have everyone back for more. When time is tight but you’re starving for something hearty, this hits the spot.
Everyone in my house is wild about anything with barbecue taste, and this dish brings together everything we love about cookouts and classic mac—with way less cleanup.
Mouthwatering Ingredients
- Fresh parsley: Optional but gives a tasty herby pop at the end. Flat leaf works and looks the best.
- Salt and pepper: Must-haves to perk up the flavors. Try sea salt and cracked black pepper if you’ve got ‘em.
- Smoked paprika: This brings in that cool smoky flavor. Spanish paprika is awesome if it’s around.
- Onion powder: Makes it all taste deeper. Find a clump-free kind if you can.
- Garlic powder: Adds a nice savory kick. Go for the freshest powder you can get.
- BBQ sauce: It’s the main flavor maker here. Pick one that’s a good mix of smoky, tangy, and a little sweet.
- Milk: Makes everything creamy. Whole milk is richest, but low fat is good too.
- Mozzarella cheese: For stringy, melty texture. Use low moisture for top melting.
- Cheddar cheese: Shred it yourself if you can—way better melt and flavor. Sharp or medium packs a punch.
- Elbow macaroni: Or pick any small pasta you like. Bronze cut ones help the sauce stick better.
- Olive oil: Tasty and keeps the chicken from drying out. Extra virgin if you’ve got it.
- Chicken breast: Cooked and torn up. Rotisserie saves time, or make your own for that just-cooked touch.
Easy Step-by-Step
- Dish it up and Taste:
- Try a spoonful and see if it needs any extra salt or pepper. Scoop into bowls and shower with parsley if you’re into it. Guarantee people won’t wait to dig in.
- Add BBQ Chicken To Pasta:
- Scrape the barbecue chicken from the skillet into your sauced pasta. Stir until every noodle’s covered and there aren’t any plain patches.
- Mix Cheese Sauce with Noodles:
- Dump the drained macaroni straight into the warm cheese sauce. Give it a good mix so everything’s creamy and cheesy.
- Create the Cheese Sauce:
- Warm milk in a fresh saucepan until it’s just steamy. Drop in cheddar and mozzarella, a handful at a time, stirring smooth between each. Wait for it all to get thick and glossy—don’t let it bubble or you’ll mess up the texture.
- Flavor the Chicken:
- Shake on garlic powder, onion powder, smoked paprika, plus some salt and pepper. Pour in your barbecue sauce. Mix it until you see every piece shiny and saucy. Heat it for another minute or two until the smell makes you hungry.
- Heat Up Chicken:
- Warm olive oil over medium in a big skillet then toss in your shredded chicken. Stir it for two to three minutes till it’s hot straight through and ready for the next step.
- Boil Up the Noodles:
- Boil macaroni in lots of salted water. Stir here and there. Drain super well so it doesn’t go mushy. Put it off to the side for now.
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I’m always reaching for smoked paprika because it gives everything a little campfire vibe. The second I stir it in, folks start drifting toward the stove for sneaky bites before it’s done. It smells so good, it’s impossible to wait.
Helpful Storage Tips
Let leftovers cool down before sealing them in airtight containers. Keep in the fridge up to three days. When you warm it up, splash in some milk to get that creamy feel back. Freezing isn’t great here—it’ll mess with the sauce’s smoothness.
Alternate Options
No chicken? Toss in leftover turkey or even grilled tofu if you want it meatless. For cheese, Monterey Jack or Colby can totally swap in for mozzarella. Want it spicy? A pinch of cayenne works. Fresh chopped scallions add a nice zip too.
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Best Ways to Serve
Top your mac with some crispy bacon bits or fried shallots if you want crunch. Pair with a crisp green salad tossed with a tart vinaigrette to balance the richness. It’s awesome with roasted veggies or steamed broccoli if you’re after a fuller meal.
A Quick Comfort Food Backstory
This cheesy pasta started out as an old-school European thing but became a big American favorite since it’s comforting and budget-friendly. The BBQ twist is more modern, soaking up the big flavors and heartiness from Southern-style cooking.
Common Questions
- → Can I switch up the pasta type?
Totally! Elbows are a top pick since they soak up sauce, but any short pasta gets the job done just fine.
- → Is leftover chicken okay to use here?
For sure. Grab any cooked chicken (rotisserie works!) and let it soak up all that BBQ goodness. Makes prep even faster.
- → Any tips for boosting the taste?
Try tossing in some crunchy bacon crumbles or fry up a few onions. Those little extras give way more flavor and texture.
- → How does this hold up for prepping ahead?
You bet. Pop any leftovers in a sealed dish in your fridge and they’ll stay tasty up to three days for easy meals.
- → What cheeses taste great with this?
Sharp cheddar and mozzarella melt in super well. Want something different? Smoked gouda or pepper jack add a nice twist.