BBQ Chicken Mac and Cheese
A hearty and flavorful casserole that blends smoky BBQ chicken with creamy mac and cheese. Perfect for busy weeknights or meal prep.
Equipment
- 1 Large pot
- 1 Skillet Heavy bottomed
- 1 9×9 baking dish optional if baking
Ingredients
Main ingredients
- 1½ lb chicken breasts sliced in half
- ½ teaspoon salt more as needed
- ½ teaspoon pepper
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- 1 teaspoon oil
- ⅓ cup barbecue sauce more as needed
- 2 tablespoon Franks Red Hot or any buffalo sauce optional
- 12 oz medium shell pasta about 2 cups dry, gluten free optional
- 4 tablespoon butter
- ¼ cup all purpose flour or gluten free flour
- ½ teaspoon salt & pepper
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- 1½ cup milk any milk or broth
- ½ cup water or broth
- ¾ cup cheddar cheese shredded
- ½ cup pepper jack cheese shredded
Instructions
Instructions
- Season sliced chicken with salt, pepper, chipotle, and garlic powder.
- Heat oil in a skillet over medium-high heat and cook chicken 8-10 minutes per side until cooked through.
- Let chicken rest for 2 minutes, then chop or shred and toss with BBQ and hot sauce. Set aside.
- Boil pasta in salted water until al dente. Drain and set aside.
- In large pot, melt butter, whisk in flour, then add seasonings, milk, and water. Simmer until smooth.
- Lower heat and stir in cheddar and pepper jack cheeses until melted.
- Fold in cooked pasta and BBQ chicken until well combined.
- (Optional) Transfer to a 9×9 dish, top with extra cheese and bake at 400ºF for 15 minutes.
Notes
Don’t overbake the mac & cheese—just lightly brown the top for the best texture.