Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
The first time I made this classic mac & cheese with BBQ chicken, my kids couldn't stop asking for seconds. It's quickly become a requested favorite at our family get-togethers, and I love how simple it is to pull together with everyday ingredients.
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 Baking Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Pasta:
- 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 about 6-7 minutes per side until cooked through. Remove from heat, let rest for 5 minutes, then shred with two forks. Toss shredded chicken with barbecue sauce and 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.
- Assemble Casserole:
- 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 Our last Sunday dinner ended with laughter and empty plates as the whole table dug into this cheesy casserole. Sharing a hearty scoop together is a tradition that's here to stay.
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). Check labels for hidden allergens.
Nutritional Information
Per serving: 610 calories, 27 g fat, 59 g carbohydrates, 36 g protein
Save Serve warm, straight from the oven for maximum comfort. Leftovers reheat wonderfully for next-day lunches!
Cooking Questions & Answers
- → What type of pasta works best?
Elbow macaroni is ideal due to its shape and ability to hold sauce well, ensuring a creamy texture throughout the dish.
- → Can I use different cheeses?
Yes, sharp cheddar, mozzarella, and Parmesan create a balanced sharp and creamy sauce, but you can experiment with others like Gruyère or Monterey Jack.
- → How do I get the chicken smoky flavor?
The chicken is seasoned with smoked paprika and coated in barbecue sauce before shredding, adding a rich smoky taste that complements the cheese sauce.
- → Is there a way to make this dish quicker?
Using pre-cooked rotisserie chicken can save time and still deliver great flavor, making preparation much faster.
- → What is the purpose of the breadcrumb topping?
The panko and melted butter topping adds a crunchy, golden crust that contrasts the creamy interior, enhancing texture and flavor.
- → Can I add vegetables to this dish?
Yes, sautéed onions, jalapeños, or other favoured veggies can be mixed in to add extra flavor and texture.