Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I first made this mac & cheese with BBQ chicken to bring two family favorites together. Everyone loved how the smoky chicken and gooey cheese sauce made an irresistible meal that disappeared fast at dinner.
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
- Prep the oven and dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook the pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Prepare 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 and 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.
- 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:
- Bake for 20 minutes or until golden and bubbling. Let rest for 5 minutes before serving.
Save My kids always ask for seconds when I serve this casserole at family celebrations. The leftovers make a requested lunch the next day.
Required Tools
Large pot skillet saucepan 9x13-inch baking dish whisk mixing bowls
Allergen Information
Contains milk (dairy) and wheat (gluten). May contain eggs (if using certain pasta) and soy (if present in BBQ sauce or cheese). Double-check all labels carefully.
Nutritional Information
Each serving provides approximately 610 calories 27 g total fat 59 g carbohydrates and 36 g protein.
Save This casserole guarantees comfort in every bite and reheats well for easy leftovers.
Recipe FAQ
- → What pasta works best for this dish?
Elbow macaroni is ideal as it holds sauce well, but small pasta shapes like shells or cavatappi can also be used.
- → Can I use leftover chicken?
Yes, shredded rotisserie or cooked chicken enhances flavor and reduces prep time equally well.
- → How do I get a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle with extra cheese before baking to achieve a golden crust.
- → Is smoked paprika essential?
It adds subtle smoky warmth, but you can omit or replace with mild chili powder if preferred.
- → Can I prepare this ahead of time?
Assemble and refrigerate before baking; add extra baking time if chilled to ensure thorough heating.