Save to Pinterest A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I first made this after a busy workday when everyone wanted something cheesy, but also with a little kick. Combining BBQ chicken with classic mac & cheese was an instant hit at the table, especially with the kids.
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
- Prepare Oven & Pan:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Macaroni:
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- Prepare BBQ Chicken:
- While pasta cooks, 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).
- Finish Cheese Sauce:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
- Combine & Layer:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken.
- Add Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake & Serve:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save to Pinterest The kids love scooping out big portions while the grown-ups go for seconds. This became our Saturday night staple, especially when sharing with grandparents and friends around the table.
Notes
Substitute rotisserie chicken for a quicker version. Use your favorite style of barbecue sauce for a smoky, spicy, or sweet twist. Add sautéed onions or jalapeños for extra flavor. Pair with a crisp green salad for balance.
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 double-check packaging for hidden allergens.
Save to Pinterest This classic casserole promises smiles with every bite. Leftovers reheat perfectly and make a great lunch the next day.
Questions & Answers
- → What pasta works best for this dish?
Elbow macaroni is ideal for holding the creamy cheese sauce and blending well with the shredded chicken.
- → Can I prepare the cheese sauce ahead of time?
Yes, you can make the cheese sauce in advance and reheat gently before combining with pasta.
- → How do I get the topping crispy and golden?
Mix panko breadcrumbs with melted butter and cheddar, then bake until bubbling and golden.
- → Is there a way to add extra heat to this dish?
Adding smoked paprika in the sauce and spicy barbecue sauce or jalapeños can elevate the spiciness.
- → What substitutions can I make for the chicken?
Rotisserie chicken or grilled chicken thighs can be used for convenience and varied flavor.