Classic Mac Cheese BBQ Chicken

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 mac & cheese with BBQ chicken, my kids couldn't wait to dig in. The golden breadcrumb topping and sweet, smoky chicken made it an instant family favorite, and now it's a staple at our weekend gatherings.

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 the oven:

Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.

Cook the macaroni:

Cook the macaroni according to package instructions until al dente. Drain and set aside.

Make the 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.

Cheese Sauce:

For the 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 the 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 & assemble:

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.

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This mac & cheese casserole brings our family together on busy weeknights. Everyone gathers around the table, laughing and reaching for second helpings — it's one of those meals that disappears fast!

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 labels for hidden allergens.

Nutritional Information

Per serving: Calories 610, Total Fat 27 g, Carbohydrates 59 g, Protein 36 g

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Let the casserole rest before serving for clean slices and the best texture. Leftovers reheat beautifully for easy lunches or snacks!

Kitchen Guide

→ What pasta works best for this dish?

Elbow macaroni is preferred for its shape, which holds the creamy cheese sauce well while baking.

→ Can I prepare the BBQ chicken ahead of time?

Yes, cooking and shredding the chicken in advance saves time, and it can be tossed with barbecue sauce just before assembling.

→ What cheeses create the cheese sauce?

A blend of sharp cheddar, mozzarella, and Parmesan creates a rich, creamy, and flavorful sauce.

→ How do I get a crispy topping?

Mix panko breadcrumbs with melted butter and sprinkle over the dish with extra cheddar before baking for a golden, crispy finish.

→ Are there suggested variations for added flavor?

Adding sautéed onions or jalapeños can introduce extra depth and a subtle kick to the dish.

→ What is a quick substitute for fresh chicken breasts?

Rotisserie chicken can be used for a faster alternative, providing convenience without sacrificing taste.