Save to Pinterest A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I first made this classic mac & cheese with BBQ chicken on a busy weeknight, hoping the combination would please everyone at the table. The result was a hit& everyone asked for seconds.
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)
Instructions
- Prep:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Pasta:
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- Prepare Chicken:
- Heat olive oil in skillet over medium heat. Season chicken with smoked paprika, salt, and pepper. Cook about 6 minutes per side or until cooked through. Remove from heat, let rest 5 minutes, shred, and toss with barbecue sauce. Set aside.
- Make Cheese Sauce:
- Melt butter in large saucepan over medium heat. Whisk in flour, cook for 1 minute. Gradually add milk, whisking constantly until smooth and thickened (5 minutes).
- Add Cheese:
- Remove sauce from heat. Stir in cheddar, mozzarella, Parmesan, salt, pepper, paprika, and mustard until cheese melts and sauce is smooth.
- Assemble Casserole:
- Combine macaroni with cheese sauce, pour into baking dish, and top with BBQ chicken.
- Make Topping:
- Mix panko with melted butter, sprinkle over top with extra cheddar.
- Bake:
- Bake 20 minutes until golden and bubbling. Let rest 5 minutes before serving.
Save to Pinterest This recipe always brings warm memories& my kids ask for it especially after a busy school day. It's one of those dishes that brings everyone together at dinner time.
Required Tools
Large pot, skillet, saucepan, baking dish (9x13-inch), whisk, mixing bowls
Allergen Information
Contains milk and wheat. May contain eggs or soy depending on ingredient brands. Always check labels for hidden allergens.
Nutritional Information
Per serving: 610 calories, 27 g total fat, 59 g carbohydrates, 36 g protein
Save to Pinterest Serve hot and enjoy the comforting blend of smoky, creamy, and crispy textures. Great for leftovers the next day too.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni is ideal as it holds the cheese sauce well and provides a classic texture perfect for casseroles.
- → Can I use leftover chicken instead of cooking fresh breasts?
Yes, shredded rotisserie or pre-cooked chicken can be tossed with barbecue sauce for a quicker preparation without compromising flavor.
- → How can I make the cheese sauce smooth and creamy?
Gradually whisk the milk into the butter and flour roux over medium heat until thickened, then melt in the cheeses off heat for a velvety consistency.
- → Is it possible to add extra flavor to this dish?
Yes, adding sautéed onions or jalapeños enhances the smoky barbecue notes with a subtle kick.
- → What baking dish size should I use?
A 9x13-inch baking dish is perfect to ensure the casserole cooks evenly and achieves a golden crust on top.