Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I still remember the first time I brought this mac & cheese BBQ casserole to a potluck: everyone found seconds, and the dish always disappears fast!
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 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.
- Prepare BBQ Chicken:
- While pasta cooks, 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 5 minutes, 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).
- Add Cheese & Seasonings:
- 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.
- Finish Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over top, followed by extra cheddar.
- Bake:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save This was our Sunday dinner tradition for months, especially when my kids were craving something cheesy. Everyone gets involved with shredding the chicken or sprinkling the cheese!
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). Double-check labels for hidden allergens.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 59 g, Protein: 36 g per serving
Save This mac & cheese with BBQ chicken is pure comfort food you can make any night. Just don't forget a crisp salad to go along with its creamy richness.
Recipe FAQs
- → What type of pasta is best for this dish?
Elbow macaroni is ideal due to its shape and size, which holds the cheese sauce well and provides a classic texture.
- → Can I use different cheeses?
Sharp cheddar, mozzarella, and Parmesan create a balanced flavor, but you can experiment with Gruyère or Monterey Jack for variations.
- → How do I ensure the chicken stays moist?
Cooking chicken breasts over medium heat until just done and then shredding them after resting helps retain moisture for the barbecue topping.
- → What is the purpose of the panko breadcrumb topping?
Panko breadcrumbs mixed with melted butter add a crispy golden layer on top, contrasting the creamy interior.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it in advance and refrigerate, then bake before serving to maintain freshness and flavor.