BBQ Chicken Mac and Cheese
This is comfort food that actually makes sense - creamy mac and cheese with smoky BBQ chicken mixed right in. I make this when I want something that feels like a proper dinner but still hits all those indulgent comfort food notes.
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Ingredients
Ingredients (~6 servings)
- 12 oz dried elbow pasta
- 6 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups half and half
- 4 1/2 cups sharp cheddar cheese divided, shredded
- 1/4 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 cups cooked chicken breast shredded
- 1/3 cup BBQ sauce
- Extra BBQ sauce for drizzling
- Pickled red onions
- Sliced jalapeño peppers
- Cilantro leaves
Instructions
- Bring a large pot of salted water to a boil and cook elbow pasta until just al dente according to package directions, then drain and set aside.
- In a large saucepan or oven-safe Dutch oven, melt butter over medium heat and whisk in flour, cooking for 2 minutes until it smells nutty.
- Slowly whisk in milk and half-and-half, stirring frequently until thickened, about 4-5 minutes.
- Lower heat and stir in 3 cups cheddar cheese and paprika until melted and smooth.
- Add cooked pasta to the cheese sauce and stir until evenly coated, then season with salt and pepper.
- Transfer to a greased 9x13 baking dish if not using a Dutch oven.
- In a small bowl, toss shredded chicken with BBQ sauce until well coated.
- Preheat oven to 375F.
- Sprinkle remaining 1 1/2 cups cheddar cheese over mac and cheese, then distribute BBQ chicken evenly on top.
- Bake for 15 minutes until cheese is melted and top is golden brown.
- Let cool for a few minutes, then drizzle with extra BBQ sauce and top with pickled red onions, jalapeños, and cilantro.
Tried this recipe?Leave a comment below & let me know!