Shredded BBQ Chicken Mac and Cheese is the perfect mix of creamy, cheesy pasta and tangy, smoky barbecue chicken. The tender shredded chicken blends wonderfully with the rich mac and cheese, making every bite comforting and full of flavor. It’s like a classic comfort food mashup that you didn’t know you needed until you try it.
I love making this dish when I want something easy but totally satisfying. I usually cook the chicken with my favorite BBQ sauce, so it’s packed with that smoky taste that pairs so well with the cheesy pasta. One thing I’ve learned is to use a sharp cheddar for the cheese sauce—it gives the mac and cheese some great depth without being too heavy.
Serving this warm right out of the oven with a little extra BBQ sauce on top is my favorite way to enjoy it. I like to add a bit of crunch by sprinkling on some crispy fried onions or breadcrumbs before baking. It’s a crowd-pleaser at family dinners or even casual get-togethers, and it always brings smiles all around the table.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is perfect for a quick meal, but cooked thighs or breasts work well too. For a vegetarian option, try shredded jackfruit with BBQ sauce for a similar texture and flavor.
Barbecue Sauce: Use your favorite brand or homemade sauce. Thick and smoky sauces work best here. If you prefer less sweetness, try a vinegar-based sauce or adjust the amount to suit your taste.
Cheese: Sharp cheddar adds great flavor and melts nicely. Adding smoked gouda brings a lovely smoky touch but can be skipped or swapped with mozzarella or Monterey Jack for a milder taste.
Pasta: Elbow macaroni or shell pasta hold the cheese sauce well. Penne or rotini are great alternatives if you want something different.
How Do You Make a Smooth and Creamy Cheese Sauce?
The cheese sauce is key to creamy mac and cheese. Here’s how to get it right:
- Start by making a roux: melt butter and whisk in flour, cooking 1-2 mins to avoid a raw flour taste.
- Add warm milk slowly, whisking constantly to prevent lumps.
- Cook until the sauce thickens and coats the back of a spoon, usually 5-7 mins.
- Remove from heat before adding cheese—this stops it from getting grainy.
- Add cheese gradually, stirring until smooth and creamy.
My tip: don’t rush the milk addition, and use medium heat to avoid burning the roux. This will give you silky, rich sauce.
Equipment You’ll Need
- Large pot – for boiling pasta; choose one big enough to prevent sticking.
- Large skillet or saucepan – to make the cheese sauce and toss everything together easily.
- Whisk – helps keep the cheese sauce smooth and lump-free.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pan.
- Oven-safe skillet or baking dish – if you want to bake with a crunchy topping.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or ground beef for a different BBQ twist.
- Add diced jalapeños or a pinch of cayenne for a spicy kick that pairs well with BBQ flavors.
- Mix in smoked mozzarella or pepper jack cheese for extra meltiness and a little heat.
- Stir in roasted corn or caramelized onions for added sweetness and texture contrast.
Shredded BBQ Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta & Chicken:
- 8 oz elbow macaroni or shell pasta
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 3/4 cup barbecue sauce, divided
Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
Toppings & Garnish:
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 cup panko breadcrumbs or crispy fried onions for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 10 minutes to cook the pasta and sauce, and optionally 15-20 minutes baking time for a golden topping. Total time is around 35-40 minutes if baking, or about 20 minutes for stovetop only.
Step-by-Step Instructions:
1. Prepare Pasta and Chicken:
Preheat your oven to 350°F (175°C) if baking. Cook the pasta according to the package directions until just al dente. Drain and set aside. Toss the shredded chicken with 1/2 cup BBQ sauce in a bowl until coated well. Set that aside too.
2. Make the Cheese Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a smooth roux. Slowly add the milk while whisking constantly to avoid lumps. Keep whisking and cooking for 5-7 minutes until the sauce thickens. Then stir in garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Combine and Bake or Serve:
Remove the sauce from heat. Stir in the shredded cheddar and smoked gouda until melted and creamy. Mix in the cooked pasta and BBQ chicken, reserving some chicken for topping. If baking, transfer everything to an oven-safe dish or skillet, top with reserved chicken, drizzle remaining BBQ sauce, and sprinkle breadcrumbs or crispy onions if using. Bake for 15-20 minutes until bubbling and golden. Garnish with fresh parsley.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before shredding. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave. Then pat it dry before mixing with BBQ sauce to avoid extra moisture.
Can I Make Shredded BBQ Chicken Mac and Cheese Ahead of Time?
Absolutely! Prepare the mac and cheese and chicken mixture, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the oven before serving, adding a little milk if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge and consume within 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally to heat evenly and prevent dryness.
What Can I Use Instead of BBQ Sauce?
If you don’t have BBQ sauce on hand, try substituting with a mix of ketchup, smoked paprika, a splash of apple cider vinegar, and a bit of brown sugar for a quick homemade version that captures similar flavors.
