classic mac cheese bbq chicken

A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.

The combination of gooey cheese and BBQ chicken has become a staple in our house. I still remember the first time I baked this casserole for a weeknight dinner, and the kids asked for seconds before it even cooled down.

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

Instructions

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Prepare Oven Amp Pasta:

Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish. Cook the macaroni according to package instructions until al dente. Drain and set aside.

Cook BBQ Chicken:

Heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Cook for about 6 7 minutes per side or until cooked through. Remove from heat, let rest for 5 minutes, then shred with two forks. Toss shredded chicken with barbecue sauce; set aside.

Make 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). Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.

Assemble Casserole:

Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken.

Add Topping Amp Bake:

Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar. Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.

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This recipe is always a hit at our weekend gatherings, and my youngest loves to help sprinkle extra cheese on top before it goes into the oven.

Required Tools

Large pot, skillet, saucepan, baking dish (9x13-inch), whisk, mixing bowls

Allergen Information

Contains: Milk (dairy), Wheat (gluten). May contain: Eggs (if using certain pasta), soy (if present in BBQ sauce or cheese). Always check ingredient labels for allergens.

Nutritional Information

Per serving: Calories 610, Total Fat 27 g, Carbohydrates 59 g, Protein 36 g

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Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

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Serve warm and enjoy every comforting bite. It's a guaranteed favorite you'll want to make again and again.

Recipe FAQs

→ Can I use pre-cooked chicken instead of raw?

Yes, rotisserie or leftover chicken works well; simply shred and mix with barbecue sauce.

→ Which cheeses provide the best flavor and texture?

Sharp cheddar, mozzarella, and Parmesan blend for rich, creamy sauce and savory depth.

→ How can I make the topping extra crisp?

Mix panko breadcrumbs with melted butter and cheddar before sprinkling them over the casserole.

→ Are there ways to add heat or spice?

Try adding jalapeños, extra smoked paprika, or a spicy barbecue sauce for kick.

→ What sides pair well with this dish?

A crisp green salad or steamed vegetables bring freshness and balance to the meal.

→ Is it possible to make this ahead?

Prepare ahead and bake just before serving; store covered in the refrigerator for up to 24 hours.