One-Pan BBQ Chicken Mac and Cheese

This one-pan mac and cheese adds smoky, tangy BBQ sauce and tender shredded chicken to the creamiest stovetop cheese sauce. It all bakes in a single skillet, so you get a golden, bubbly dinner with barely any dishes to wash.

The cheese sauce comes together in the same pan you use to boil the pasta, which keeps the method simple for a weeknight. The BBQ flavor is present but not overpowering, balancing the sharp cheddar with just enough sweetness and smoke.

Why This One-Pan Dinner Stays in Rotation

I love a mac and cheese that feels like a full meal without extra pots and pans. The shredded rotisserie chicken mixes in while the sauce is still warm, so the whole dish is ready for the oven in under 15 minutes of hands-on work.

The sauce gets its silkiness from a roux made right in the skillet. Because you use the same pan to boil pasta, make the sauce, and bake, the layers of flavor build without extra effort. The panko topping adds a crisp finish against all that creamy cheese.

Ingredients

• 8 oz elbow macaroni: any short pasta shape works, but elbows trap the sauce best
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk: 2% works in a pinch, but whole milk makes the sauce richer
• 2 cups shredded sharp cheddar (8 oz): shred your own for the smoothest melt
• ½ cup shredded smoked gouda (2 oz): optional, but adds a deeper smoky note
• ½ cup BBQ sauce: use your favorite store-bought brand
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 cups shredded cooked chicken: rotisserie chicken makes this fast
• ½ cup panko breadcrumbs
• 1 tbsp melted butter: for the topping

Variations / Substitutions

• Different protein: Chopped smoked sausage both work well in place of the chicken
• Cheese swap: you can use all sharp cheddar or sub in pepper jack for a little heat
• Spicy version: stir 1 to 2 teaspoons of chipotle in adobo sauce into the cheese sauce
• Gluten-free: use gluten-free pasta and replace the flour with a 1:1 gluten-free flour blend
• Crispy topping: swap the panko for crushed potato chips or French fried onions before baking

If you like this, you might also enjoy a smoked gouda and bacon mac and cheese.

How To Make One-Pan BBQ Chicken Mac and Cheese

Step 1: Boil the Pasta

Bring a large oven-safe skillet (a 10-inch cast iron or stainless steel pan works best) filled with salted water to a boil. Add the 8 oz elbow macaroni and cook until al dente, about 7 minutes. The pasta should still have a little firmness at the center when you bite it.

Cooking it just shy of fully tender matters because the macaroni will soak up more liquid while it bakes, and you do not want it to turn mushy.

Step 2: Whisk the Cheese Sauce

Preheat the oven to 375°F (190°C) and position a rack in the center. Drain the pasta into a colander and set it aside, then return the skillet to the stove over medium heat. Melt the 3 tbsp butter, then whisk in the 3 tbsp flour and cook for 1 minute, stirring constantly. The roux will look pale and smell a little toasty.

Slowly pour in the 2 cups whole milk while whisking, and bring the sauce to a gentle simmer. Let it bubble for 2 to 3 minutes, whisking often, until it thickens enough to coat the back of a spoon. Remove the skillet from the heat and stir in the shredded cheddar, smoked gouda if using, the ½ cup BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Keep stirring until the cheese has fully melted and the sauce is smooth.

Step 3: Fold in Chicken and Pasta

Add the drained pasta and the 2 cups shredded chicken to the skillet. Gently fold everything together with a spatula until each piece of pasta and chicken is coated in the cheese sauce. At this stage the mixture will be saucy but not soupy, which is exactly what you want before the bake.

If your skillet is not oven-safe, transfer the mac and cheese to a lightly greased 9-by-13-inch baking dish now. Otherwise, spread the mixture into an even layer right in the pan.

Step 4: Bake and Serve

In a small bowl, mix the ½ cup panko with the 1 tbsp melted butter. Sprinkle the crumbs evenly over the top of the mac and cheese. Bake for 20 to 25 minutes, until the edges are bubbling and the topping is deep golden brown.

Let the skillet rest on the stovetop for 5 minutes before scooping. The sauce will set up slightly so it holds together when you spoon it onto plates, and you still get those steamy, creamy bites with the crisp top.

A Few Tips Before You Start

• Shredding cheese from a block avoids the anti-caking agents that can make pre-shredded cheese seize up into a grainy sauce.
• Undercook the pasta by a full minute less than the package says for al dente. It will finish softening in the oven.
• Rotisserie chicken is your friend here. It shaves off the time of cooking and shredding chicken from scratch.
• Taste the sauce before adding the pasta. Since BBQ sauce brands vary in sweetness and salt, you may want an extra pinch of salt or a splash more BBQ sauce at that point.
• If you like a smoky edge without liquid smoke, the smoked gouda and smoked paprika carry the flavor on their own.

Bake times by pan size:

Storing Leftover Mac and Cheese

• Refrigerate: store leftovers in an airtight container for up to 3 days.
• Reheating: a microwave works for a quick lunch, but warming it in a 350°F (175°C) oven for 10 minutes recrisps the topping. Add a splash of milk if the sauce gets too thick.

What Goes Well With BBQ Chicken Mac and Cheese

A crisp, vinegar-based coleslaw cuts through the richness of the cheese and sauce, making every bite feel lighter. For a hot side, roasted broccoli or green beans with a little olive oil and salt balance the creamy texture. A simple cucumber salad with a squeeze of lime adds a fresh, cool contrast.

Frequently Asked Questions

Can I make this mac and cheese ahead of time?

Yes. Assemble the dish through the panko topping, cover it, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time since you are starting from cold.

Can I use a different pasta shape?

Yes. Any short pasta like cavatappi, shells, or rotini holds the sauce nicely. Cook each one to al dente according to its package timing.

How do I make this spicier?

Add ¼ teaspoon of cayenne pepper to the cheese sauce, or use a spicy BBQ sauce as your base. A little more smoked paprika also deepens the warmth.

BBQ Chicken Mac and Cheese Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 478

Ingredients Method Notes

Ingredients

  

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar (8 oz)
• ½ cup shredded smoked gouda (2 oz)
• ½ cup BBQ sauce
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 cups shredded cooked chicken
• ½ cup panko breadcrumbs
• 1 tbsp melted butter

Method

 

1. Boil pasta in salted water in a large oven-safe skillet until al dente, about 7 minutes. Drain and set aside.
2. Preheat oven to 375°F (190°C). In the same skillet, melt butter over medium heat, whisk in flour, and cook 1 minute. Slowly whisk in milk, bring to a simmer, and cook until thickened, 2 to 3 minutes. Off the heat, stir in cheeses, BBQ sauce, garlic powder, smoked paprika, salt, and pepper until smooth.
3. Fold the drained pasta and shredded chicken into the sauce until evenly coated.
4. Mix panko with melted butter, sprinkle over the top, and bake 20 to 25 minutes until bubbling and golden. Let rest 5 minutes before serving.

Notes

If your skillet is not oven-safe, transfer the mac and cheese to a greased 9-by-13-inch baking dish in step 3. Rotisserie chicken keeps this recipe quick, but any cooked, shredded chicken works. The dish thickens as it sits, so leftovers may need a splash of milk when reheating.