Shredded BBQ Chicken Mac and Cheese is the perfect mix of creamy, cheesy pasta and tangy, smoky barbecue chicken. The tender shredded chicken blends beautifully with the cheesy macaroni, making every bite a satisfying combination of comfort and bold flavor. It’s a simple twist on classic mac and cheese that really brings something special to the table.
I love making this recipe when I want something that’s easy to prepare but still feels like a treat. The BBQ sauce adds just the right amount of zing, and the shredded chicken keeps it hearty and filling. I usually use whatever BBQ sauce I like best—sometimes a little spicy, sometimes sweet depending on my mood. It’s fun to customize and makes the whole dish feel homemade and cozy.
One of my favorite ways to serve this is with a fresh green salad or some crispy cornbread on the side. It’s a great dish for family dinners or casual get-togethers, and I swear it always disappears fast! Plus, it tastes just as good the next day if you have leftovers, making it perfect for easy lunches too.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds sauce well and is classic for mac and cheese. You can swap in cavatappi or penne if you want a twist or something with a bit more texture.
Shredded Chicken: Rotisserie chicken is my go-to for ease, but poached or leftover chicken works great too. For a vegetarian option, try shredded jackfruit with BBQ sauce—it has a nice texture.
Barbecue Sauce: This is the star for flavor. I recommend a BBQ sauce you like—whether smoky, sweet, or spicy. If you want less sugar, look for a low-sugar or homemade version.
Cheddar & Monterey Jack: Sharp cheddar packs big cheesy flavor, while Monterey Jack adds creaminess. You can switch Monterey Jack with mozzarella for a stretchier melt or pepper jack for a mild kick.
Butter, Flour & Milk: These make the creamy cheese sauce base (béchamel). Whole milk works best for richness, but you could try 2% if you want it lighter.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
Making the cheese sauce is key to mac and cheese success. Here are my tips to get it silky and lump-free:
- Start by melting butter on medium heat—don’t rush this step.
- Whisk in flour and cook 1-2 minutes to make a roux; this cooks the flour so your sauce won’t taste floury.
- Add the milk slowly, pouring in a little at a time while whisking constantly. This helps avoid lumps.
- Keep whisking as the sauce thickens; it should coat the back of a spoon when ready.
- Turn heat to low and stir in cheese gradually, letting it melt smoothly without overheating.
- If the sauce feels too thick, just add a splash more milk and stir.
Patience here really pays off—it’s all about steady whisking and gradual mixing to create that creamy, dreamy sauce you want!
Equipment You’ll Need
- Large pot – to boil the macaroni; a big pot prevents sticking and boiling over.
- Strainer or colander – for draining the pasta easily and quickly.
- Large saucepan – to make the cheese sauce; its size helps whisk smoothly without spills.
- Whisk – keeps the sauce lump-free and creamy when mixing milk and cheese.
- Baking dish (9×13 inch) – perfect size for layering and baking the mac and cheese.
- Wooden spoon or spatula – for stirring the chicken into the sauce and pasta.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork for a richer BBQ twist; it adds a smoky, tender bite.
- Mix in diced jalapeños or chipotle powder if you like some heat with your cheesy comfort.
- Add sautéed onions or bell peppers for a bit of sweetness and crunch.
- Top with crispy bacon bits before baking for extra smoky flavor and texture.
Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta & Chicken:
- 2 cups elbow macaroni
- 2 cups cooked, shredded chicken breast (rotisserie or poached)
- 1 cup barbecue sauce, divided (plus extra for drizzling)
Cheese Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Garnish:
- Fresh parsley, chopped
Time You’ll Need:
This recipe takes about 15 minutes to prep and cook the macaroni and cheese sauce, plus 20-25 minutes baking time in the oven. Overall, expect around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Macaroni and Chicken:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Cook the elbow macaroni according to the package until just tender (al dente). Drain and set aside. Meanwhile, toss your shredded chicken with half of the barbecue sauce until it’s fully coated. Set it aside.
2. Make the Cheese Sauce:
In a large saucepan, melt your butter over medium heat. Quickly whisk in the flour and cook for 1-2 minutes to create a roux — this will thicken your sauce and help avoid lumps. Slowly pour in the milk, whisking constantly until the sauce thickens nicely, about 5-7 minutes. Lower the heat and stir in both cheeses until smooth and melted. Season with garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning as you like.
3. Assemble and Bake:
Stir the cooked macaroni and the BBQ-coated shredded chicken (reserving some chicken for the top if you like) into the cheese sauce until everything is combined well. Spread this mixture evenly into the prepared baking dish. Add the reserved chicken on top and drizzle a little more barbecue sauce over everything. Bake uncovered for 20-25 minutes until bubbly and slightly browned on top. Once done, let it cool for a few minutes, then sprinkle with fresh parsley before serving. Enjoy your creamy, smoky, and delicious comfort food!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before shredding and mixing with BBQ sauce. Thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the mac and cheese mixture and shredded BBQ chicken separately, then combine and bake when ready. Store the unbaked dish covered in the fridge for up to 2 days before baking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, and if the sauce seems thick, stir in a splash of milk to loosen it up.
Can I Use Different Cheeses?
Yes! While sharp cheddar and Monterey Jack give great flavor and creaminess, you can swap Monterey Jack for mozzarella for extra stretch or pepper jack for a bit of spice.
