Why You’ll Love This Recipe

I love that this dish blends the best of two comfort foods. The mac and cheese is creamy and rich, while the shredded BBQ chicken adds a smoky, tangy zing. It’s an easy one-pan meal that feels indulgent but is perfect for busy nights or feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups elbow macaroni
2 cups cooked, shredded chicken
1 cup barbecue sauce (your favorite brand)
2 tbsp butter
2 tbsp all-purpose flour
From similar recipes I consulted:
- 1–1½ cups milk or reserved pasta water
- 1–2 cups shredded cheeses (cheddar, mozzarella, Monterey Jack, pepper Jack)
- Salt, pepper, garlic powder, chipotle powder or smoked paprika to taste

Directions

Cook the macaroni until al dente. Save some of the starchy cooking water, or use milk.
Melt butter in a large pot or Dutch oven over medium heat. Whisk in flour and seasonings (salt, pepper, garlic powder) for about a minute.
Slowly whisk in milk (or pasta water) until the sauce is smooth and thickens.
Stir in shredded cheese gradually until fully melted.
Mix in the cooked macaroni, then fold in shredded chicken coated in BBQ sauce until evenly combined.
Optional: Transfer to a baking dish, top with extra cheese and a drizzle of BBQ sauce, then bake at 400 °F for 8–15 minutes until bubbly and lightly browned.
Garnish with chopped cilantro or green onions before serving.

Servings and Timing

Servings: about 6
Prep time: 10–15 minutes
Cook time: 20–30 minutes (plus optional bake time)
Total time: 30–45 minutes

Variations

I add pepper Jack for heat or mix in smoked Gouda for a deeper, smoky savor.
Sometimes I bake it with a breadcrumb or cheese topping for crispy texture.
I season the chicken with chipotle powder or smoked paprika before shredding to boost depth.
For a lighter meal, I use part-skim cheese or mix in chicken broth instead of milk.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 3 days—or freeze for up to 2 months if desired. To reheat, I bake or microwave until warmed through, adding a splash of milk to refresh the sauce.

FAQs

1. Can I use rotisserie or canned chicken?

Yes! I shred rotisserie chicken and toss it in barbecue sauce for extra flavor.

2. Should I drain all pasta water?

I reserve about ½–1 cup of pasta water—it helps create a creamier sauce when mixed back in.

3. What cheeses work best?

I combine sharp cheddar with mozzarella or Monterey Jack. Wisconsin’s smoked Gouda adds richness.

4. Can I make this gluten-free?

Yes—use gluten-free flour and pasta. The sauce thickening works the same way.

5. How spicy is this dish?

It depends on your BBQ sauce or added spices. I include jalapeño or chipotle powder for moderate heat but skip them for milder versions.

Conclusion

This Shredded BBQ Chicken Mac & Cheese has become one of my favorite weekday comfort meals. It’s comforting yet bold—melding creamy cheese, tender chicken, and smoky barbecue in every bite. Quick to make and easy to customize, it’s perfect for family dinners, potlucks, or when I want something satisfying with minimal fuss.