Shredded BBQ Chicken Mac and Cheese is comfort food at its best, combining creamy, cheesy macaroni with tender pulled chicken smothered in tangy barbecue sauce. This dish brings together smooth, melty cheese and the smoky, slightly sweet flavors of BBQ chicken for a bowl that feels like a big, warm hug.
I love making this recipe when I want something hearty but quick to pull together. The shredded chicken adds a great texture that mixes perfectly with the gooey mac and cheese. A little tip I have is to use your favorite barbecue sauce to make it just how you like it—whether that’s mild and sweet or a bit spicy. It’s an easy way to bring a bit of extra flavor that really lifts the whole dish.
My favorite way to serve this is straight from the oven, warm and bubbly. It’s great for a cozy dinner on a chilly evening or whenever I need a dish that feels like a treat but still hits that comfort-food spot. Plus, it’s one of those meals that everyone loves, so I always end up making extra just to have leftovers the next day!
Key Ingredients & Substitutions
Shredded Chicken: I like using rotisserie chicken because it’s already cooked and easy to shred. You can also use leftover chicken or cook your own chicken breasts or thighs. For a vegetarian option, try shredded jackfruit or mushrooms.
Barbecue Sauce: The BBQ sauce brings tang and a bit of sweetness. Choose your favorite brand, or try making your own. If you want to cut down on sweetness, mix the sauce with a little hot sauce for a spicy kick.
Cheeses: Sharp cheddar is the star here for flavor, paired with mozzarella for melty stretchiness. You can swap cheddar with Colby Jack or Monterey Jack, and mozzarella with provolone if you want a different flavor profile.
Roux Base (Butter & Flour): This creates a creamy cheese sauce when combined with milk. For a gluten-free version, use cornstarch instead of flour or a gluten-free flour blend.
How Do You Make a Smooth and Creamy Cheese Sauce for Mac and Cheese?
Getting the cheese sauce just right is key. Here’s how I do it to avoid lumps and get a silky texture:
- Start by melting butter over medium heat, then whisk in flour and cook for about a minute to form a roux. This cooks out the raw flour taste.
- Slowly add cold milk while whisking constantly—this stops lumps and helps the sauce thicken evenly.
- Stir the sauce continuously until it thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat before adding cheese. Adding cheese over direct heat can cause it to clump or become grainy.
- Stir in cheese gently until melted, then mix immediately with the cooked pasta to keep things smooth.
Patience is important—don’t rush the sauce while it thickens. This step really makes your mac and cheese creamy and delicious!
Equipment You’ll Need
- Large pot – perfect for boiling the pasta evenly without crowding it.
- Whisk – helps you mix the roux and sauce smoothly without lumps.
- Large mixing bowl – to combine the pasta, cheese sauce, chicken, and BBQ sauce easily.
- 9×13-inch baking dish – roomy for baking and browning the mac and cheese top.
- Wooden spoon or silicone spatula – great for stirring and scraping the sauce.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork to get a different smoky BBQ flavor that’s just as tender.
- Add diced jalapeños or a pinch of cayenne pepper if you enjoy a spicy kick.
- Mix in cooked bacon bits for extra crunch and a smoky, salty boost.
- Stir in roasted corn or sautéed bell peppers to add sweetness and color.
How to Make Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta and Chicken:
- 3 cups elbow macaroni or cavatappi pasta (about 8 ounces)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
Sauce and Cheese:
- 1 cup barbecue sauce, divided (use your favorite brand or homemade)
- 3 cups shredded sharp cheddar cheese, divided
- 1 ½ cups shredded mozzarella cheese
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for a smoky touch)
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (optional, for garnish)
How Much Time Will You Need?
Getting everything ready takes about 15 minutes, including cooking the pasta and shredding the chicken (if not pre-cooked). Mixing and baking the mac and cheese will take around 25-30 minutes. So, in total, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so your mac and cheese won’t stick. Then, cook your pasta in salted boiling water according to the package instructions until it’s just tender (al dente). Once cooked, drain the pasta and set it aside.
2. Make the Cheese Sauce:
While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and keep stirring for about 1 minute—it should become a smooth paste. Gradually whisk in the milk, stirring constantly to prevent lumps. Keep cooking and stirring until the sauce thickens, usually about 5 to 7 minutes.
Lower the heat and stir in the garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Remove the sauce from the heat and stir in 2 ½ cups of cheddar cheese and all the mozzarella until melted and smooth.
3. Combine and Layer the Mac and Cheese:
In a large bowl, mix the cooked pasta, cheese sauce, shredded chicken, and ½ cup of the barbecue sauce until everything is evenly coated. Pour half of this mixture into your greased baking dish and smooth it out.
Drizzle half of the remaining barbecue sauce on top and sprinkle half of the remaining cheddar cheese over it. Then, add the rest of the mac and cheese mixture, spread the last of the barbecue sauce on top, and finish with the remaining cheddar cheese.
4. Bake and Serve:
Bake the dish uncovered for 20 to 25 minutes, or until the top is bubbly and a golden crust has formed. When it’s done, take it out of the oven and let it cool for about 5 minutes. If you like, sprinkle fresh parsley or chives over the top for a fresh pop of color and flavor.
Serve warm and enjoy the creamy, cheesy goodness mixed with the savory tang of BBQ chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken beforehand. Thaw it overnight in the fridge or use the defrost setting on your microwave. Once thawed, shred it and mix as directed.
What Can I Substitute for Sharp Cheddar Cheese?
You can use Colby Jack, Monterey Jack, or even gouda for a different but delicious flavor. Just pick cheeses that melt well to keep the creamy texture of the mac and cheese.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of milk if the dish seems dry.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the mac and cheese and assemble it in the baking dish, but hold off on baking. Cover and refrigerate for up to 24 hours, then bake as directed when ready to serve.
