Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
When I first made this classic mac & cheese with BBQ chicken, my kids couldn't stop talking about that perfectly gooey cheese and smoky chicken. It's the kind of easy comfort food I keep coming back to on busy weeknights.
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)
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Instructions
- Prep and Preheat:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Pasta:
- Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Prepare BBQ Chicken:
- Heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Cook for about 6 minutes per side until cooked through. Remove, let rest 5 minutes, then shred with two forks. Toss shredded chicken with barbecue sauce and 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). 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 and Assemble:
- Mix cooked macaroni with cheese sauce. Pour into prepared baking dish and top evenly with BBQ chicken.
- Add Topping:
- Mix panko breadcrumbs with melted butter. Sprinkle evenly over casserole, followed by cheddar cheese.
- Bake:
- Bake for 20 minutes, until golden and bubbling. Let rest for 5 minutes before serving.
Save My kids love piling their plates high when we make this for movie night. It's a favorite for get-togethers and quick weeknight meals alike.
Required Tools
Large pot, skillet, saucepan, 9x13-inch baking dish, whisk, mixing bowls
Allergen Information
Contains: Milk (dairy) and Wheat (gluten). May contain: Eggs or soy depending on pasta, BBQ sauce, or cheese. Always check labels.
Nutritional Information (per serving)
Calories: 610. Total Fat: 27 g. Carbohydrates: 59 g. Protein: 36 g.
Save This classic casserole is always a hit and reheats beautifully for leftovers. Enjoy every smoky, cheesy bite with family and friends.
Recipe FAQ
- → What type of pasta is best for this dish?
Elbow macaroni works best as it holds the cheese sauce well and bakes evenly in the casserole.
- → Can I use pre-cooked chicken instead of fresh breasts?
Yes, shredded rotisserie chicken can be used for a quicker preparation without sacrificing flavor.
- → How do I get the cheese sauce smooth and creamy?
Slowly whisk hot milk into the butter-flour roux, stirring constantly until thickened, then melt cheeses in gradually off heat.
- → Is smoked paprika necessary for the barbecue chicken?
Smoked paprika adds depth and a subtle smoky flavor, but it can be adjusted according to taste or omitted.
- → What can I serve alongside this dish?
A crisp green salad or steamed vegetables balance the richness and add freshness to the meal.
