Shredded BBQ Chicken Mac and Cheese is a fun and tasty twist on two classic comfort dishes. Creamy, cheesy macaroni mingles with tender shredded chicken that’s been tossed in smoky, tangy barbecue sauce. The combination brings together rich, cheesy goodness with just the right amount of BBQ flavor and a little bit of bite.
I love making this recipe when I want something filling but with a little extra flair. The shredded chicken adds great texture, and the BBQ sauce makes it feel like a special treat without needing a lot of fuss. I usually use leftover chicken or rotisserie chicken for an easy shortcut, which means this dish is super simple to pull together on busy nights.
My favorite way to enjoy this mac and cheese is fresh out of the oven when the cheese is still gooey and melty. Sometimes I add a sprinkle of crispy fried onions or a little extra BBQ sauce on top for a crunch and extra flavor. It’s the kind of meal that brings a smile to everyone at the table and is perfect for sharing with friends or family on cozy evenings.
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic for mac and cheese, but cavatappi works well too with its fun spiral shape that holds sauce nicely.
Shredded chicken: Rotisserie chicken is my go-to for quick shredding. Leftover cooked chicken works great, and you can even use pulled pork for a twist.
Barbecue sauce: Pick your favorite brand or homemade sauce. For a milder option, reduce the amount or choose a sweeter sauce. Smokier or spicier sauces can change the flavor nicely.
Cheese: Sharp cheddar brings the classic tang, while smoked gouda adds a mellow smoky depth. You can swap gouda for mozzarella or Monterey Jack if you prefer milder cheese.
Milk and roux: Whole milk makes the sauce creamy, but 2% works fine too. Making a roux with butter and flour thickens the sauce evenly — a must for smooth mac and cheese.
How Do You Make a Smooth, Creamy Cheese Sauce Without Clumps?
Starting with a roux ensures your sauce won’t be lumpy:
- Melt butter on medium heat, then whisk in flour to create a paste. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly add milk while whisking constantly. This stops lumps from forming and helps the sauce thicken steadily.
- Once thickened, turn heat low before adding cheese to avoid grainy texture from overheating.
- Keep stirring gently until cheese melts completely into a smooth sauce.
Patience is key here; rushing this step often leads to clumps. If you ever get lumps, try whisking vigorously or strain the sauce before mixing with pasta.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without crowding.
- Whisk – helps you make a smooth cheese sauce without lumps.
- Large saucepan – perfect for making the roux and cheese sauce.
- Ovenproof skillet or baking dish – for baking the mac and cheese until bubbly and golden.
- Mixing bowl – to toss the shredded chicken with BBQ sauce easily.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or shredded beef to change up the protein while keeping the BBQ flavor.
- Add diced jalapeños or a dash of cayenne for a spicy kick if you like things hotter.
- Mix in cooked corn or black beans for extra texture and a hint of sweetness.
- Top with crispy fried onions or crushed potato chips for a crunchy finish.
Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
For the Pasta and Protein:
- 3 cups elbow macaroni or cavatappi pasta
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup barbecue sauce (your favorite brand or homemade)
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda or extra cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the pasta and sauce, plus 20-25 minutes baking time. Total time is roughly 40 minutes, including a quick rest after baking that helps the dish set nicely.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 350°F (175°C). Grease a large baking dish or ovenproof skillet to prevent sticking. Cook the pasta according to the package directions until it’s just tender (al dente). Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour continuously to form a smooth roux. Cook about 1-2 minutes until it turns lightly golden. Slowly pour in the milk while whisking consistently to avoid lumps. Keep whisking and cooking until the sauce thickens, about 5-7 minutes. Reduce heat to low and stir in garlic powder, onion powder, salt, and pepper. Add the shredded cheddar and gouda cheeses and stir until fully melted and silky smooth.
3. Combine Ingredients and Bake:
Mix the cooked pasta into the cheese sauce until the noodles are thoroughly coated. In a separate bowl, toss the shredded chicken with barbecue sauce to coat evenly. Fold the BBQ chicken into the cheesy pasta mixture, then spread the whole mixture evenly into the prepared baking dish or skillet. Sprinkle extra cheese on top if you like a cheesier crust. Bake uncovered for 20-25 minutes, until everything is bubbly and golden on top. Let it cool a few minutes before serving, then garnish with fresh chopped parsley if desired.
This BBQ chicken mac and cheese is creamy, smoky, and totally comforting — perfect for a family dinner or feeding a crowd!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before shredding and mixing with BBQ sauce. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the mac and cheese and BBQ chicken mixture, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Adding a splash of milk can help keep the sauce creamy when reheating.
Can I Use Different Cheeses?
Definitely! Sharp cheddar and smoked gouda work beautifully, but you can swap gouda for mozzarella, Monterey Jack, or even pepper jack if you prefer a different flavor or spice level.
