Bbq Chicken Mac and Cheese
A smoky, ultra-creamy BBQ chicken mac and cheese made with a velvety three-cheese sauce, tender shredded chicken, and a kick of sweet barbecue sauce.
- Hand-grated cheese prevents the sauce from breaking or turning grainy.
- A splash of pasta water starch helps bind the cheese emulsion to the macaroni.
- Layering the BBQ sauce prevents it from muddying the cheese sauce's color.
I still remember the humid July afternoon when my cousin brought a foil-covered pan of what she claimed was "gourmet" barbecue pasta to our family reunion. I peeled back the foil, expecting greatness, only to find a dry, clumpy disaster where the cheese had curdled into sad, oily little pebbles.
It was tragic.
Since that day, I have been obsessed with perfecting this combination. My stove has seen dozens of grainy failures, but this recipe is the absolute winner.
The biggest mistake people make is grabbing a bag of pre-shredded cheddar from the grocery store and tossing it into hot milk. Those bags are coated in potato starch and cellulose to keep the shreds from sticking together, which absolutely ruins your chances of a smooth emulsion. When you melt it, those starches interfere with the protein matrix, leaving you with a gritty, broken sauce that clings to your spoon like wet sand. If you want a truly luxurious texture, you might also want to check out our classic creamy bacon mac and cheese for another masterclass in cheese melting.
To fix this, we build a classic mornay sauce starting with a simple butter-and-flour roux, then whisk in blocks of hand-grated cheese off the heat. This technique ensures the proteins don't overheat and seize up. We then fold in tender shredded BBQ chicken and a swirl of sweet and tangy BBQ sauce to cut through the heavy dairy.
It is incredibly simple.
You do not need any fancy culinary school tricks or expensive copper pots to pull this off tonight. Just grab your favorite heavy skillet, grate your cheese by hand, and let the stove do the rest of the work. If you love this flavor profile, you will also adore our creamy honey pepper chicken mac and cheese for a slightly sweeter spin.
Bbq Chicken Mac and Cheese
Ingredients
- 16 oz (453g) elbow macaroni
- 2 cups cooked chicken breast, shredded
- 1/2 cup sweet barbecue sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, grated from the block
- 1 cup Monterey Jack cheese, grated from the block
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Directions
- Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just al dente, saving 1/2 cup of pasta water before draining.
- In a small bowl, toss the shredded chicken with the barbecue sauce until evenly coated, then set aside.
- Melt the butter in a large, heavy saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes until it smells slightly nutty.
- Slowly pour in the warm whole milk in a steady stream, whisking constantly to prevent lumps, and simmer until the mixture thickens enough to coat the back of a spoon.
- Remove the pan from the heat entirely, then add the grated cheddar, Monterey Jack, kosher salt, smoked paprika, and garlic powder, stirring gently until completely melted and smooth.
- Fold the drained macaroni and the saucy BBQ chicken into the cheese sauce, adding a splash of the reserved pasta water if the sauce feels too thick.
- Transfer to a baking dish, drizzle with extra barbecue sauce, and broil for 3 to 5 minutes until bubbly and golden brown.
Notes
- We highly recommend using Diamond Crystal Kosher Salt. If you are using fine table salt or Morton's, cut the volume in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
- Grate your cheese from a block. Pre-shredded cheeses are coated in anti-caking agents like cellulose, which prevent the cheese proteins from melting into a smooth, cohesive emulsion, resulting in a gritty texture.
- Keep your milk warm before adding it to the roux. Pouring ice-cold milk into a hot butter-and-flour mixture causes the starch to seize up instantly, making it incredibly difficult to whisk out the lumps without burning the bottom of your pan.
- As this dish sits in the fridge, the pasta will continue to absorb moisture from the cheese sauce. When reheating, the sauce will look broken and dry unless you splash in a tablespoon of milk to restore the emulsion.
Serving Suggestions
Complete this comforting meal by pairing it with fresh, bright sides that cut through the rich, cheesy sauce.
- A crisp green salad tossed with a light vinaigrette.
- Warm, honey-drizzled cornbread.
- Crunchy coleslaw with a tangy vinegar dressing.
- Roasted green beans or charred broccoli.
- A side of pickled jalapeños for a spicy kick.
Storage and Reheating
Let's be completely honest here: mac and cheese is never quite as magical on day two. The pasta acts like a sponge, drinking up the creamy sauce until you are left with a solid, cold brick in your container. But do not throw it out just yet.
Store any leftovers in an airtight glass container in the refrigerator for up to four days. I do not recommend freezing this, as the dairy emulsion will completely break upon thawing, leaving you with a watery mess.
To reheat, skip the microwave if you can help it. Instead, scoop the mac and cheese into a small saucepan, add a splash of whole milk or cream, and warm it over low heat while stirring constantly. Your forearm might ache a bit, but this gentle heat coaxes the cheese sauce back into a silky state.
Ingredient Substitutes
Need to swap something out? Here are the best tested alternatives that won't ruin the dish.
- Chicken: Swap the shredded chicken for leftover pulled pork or even smoked turkey.
- Monterey Jack: Use Gouda, Fontina, or Mozzarella for a similarly great melt.
- Whole Milk: You can use 2% milk, but avoid skim milk as it lacks the fat needed to stabilize the cheese emulsion.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend for the roux and your favorite sturdy gluten-free elbow pasta.
I hope this brings as much joy to your dinner table as it does to mine. It is cozy, smoky, and absolutely perfect for those nights when you just need a big bowl of pure comfort. Let me know how it turns out, and don't forget to grate that cheese by hand!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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