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BBQ Chicken Mac and Cheese

BBQ Chicken Mac and Cheese Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.