Description
Loaded BBQ Chicken Mac and Cheese brings together creamy pasta and smoky, tender chicken in a crowd-pleasing comfort meal that’ll have your family asking for seconds. Your dinner table becomes an instant celebration with this hearty, cheesy creation that combines classic mac and cheese with juicy barbecue-glazed chicken.
Ingredients
Scale
Proteins:
- 2 cups cooked shredded chicken
- ½ cup crispy bacon bits
Cheese and Base:
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- ½ cup grated parmesan cheese
- 16 oz elbow macaroni
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups whole milk
Seasonings and Extras:
- ½ cup bbq sauce
- ¼ cup green onions
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Cook 16 oz elbow macaroni in salted boiling water for 8-9 minutes until perfectly tender. Drain thoroughly and set aside.
- Toss 2 cups shredded chicken with ½ cup bbq sauce, ensuring every piece gets a delicious coating.
- Melt ½ cup butter in a large saucepan over medium heat until completely smooth and liquefied.
- Sprinkle ½ cup flour into melted butter, whisking energetically to create a smooth, lump-free roux.
- Slowly stream 3 cups whole milk into roux, continuously whisking to maintain a silky texture.
- Stir sauce constantly until it thickens and starts bubbling, approximately 3-4 minutes over medium heat.
- Remove sauce from heat and blend in 2 cups cheddar, 1 cup monterey jack, and ½ cup parmesan cheeses until completely melted.
- Season cheese sauce with 1 tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder. Mix thoroughly.
- Incorporate cooked macaroni into cheese sauce, ensuring every noodle gets an even, creamy coating.
- Gently fold bbq-coated chicken into mac and cheese mixture, distributing evenly.
- Transfer mixture to a 9×13 inch baking dish, spreading it smoothly across the surface.
- Scatter ½ cup crispy bacon bits over the top of the casserole.
- Bake at 375°F for 15-20 minutes until edges bubble and top turns golden brown.
- Sprinkle ¼ cup chopped green onions across the dish just before serving for a fresh garnish.
Notes
- Always cook pasta just until al dente to prevent mushy mac and cheese, which can happen if you overcook the noodles.
- Use room temperature milk when making the cheese sauce to help it blend smoothly and prevent lumps from forming.
- For a gluten-free version, swap regular flour with cornstarch or a gluten-free flour blend and use gluten-free pasta.
- Choose a tangy barbecue sauce that complements the rich cheese sauce, adding depth and complexity to the dish.
- Prep Time: 10-12 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 745 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 43 g
- Saturated Fat: 25 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg