Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I remember making this dish for a casual weekend get-together, and it was such a hit with the whole family that we now request it for every potluck. It is always finished before anything else.
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
- Prepare Oven & Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Cook & Shred Chicken:
- While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Cook for about 6 7 minutes per side or until cooked through. Remove from heat, let rest for 5 minutes, then shred with two forks. Toss shredded chicken with barbecue sauce, set aside.
- Make Cheese Sauce:
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk whisking constantly until smooth and thickened (about 5 minutes). Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
- Combine & Assemble:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken.
- Add Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake & Serve:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save Whenever we make this casserole, it turns into a memorable dinner with everyone fighting for those crunchy topping bits and creamy corners. It is the kind of meal that brings laughter to the table.
Required Tools
Large pot, skillet, saucepan, 9x13-inch baking dish, whisk, mixing bowls
Allergen Information
Contains: Milk (dairy), Wheat (gluten). May contain: Eggs (if using certain pasta), soy (if present in BBQ sauce or cheese). Doublecheck labels for hidden allergens.
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 59 g, Protein 36 g
Save This mac & cheese with BBQ chicken delivers crowdpleasing comfort with every bite. It is sure to become a staple at your family table.
Recipe Questions & Answers
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the cheese sauce well and bakes evenly.
- → Can I use other cheeses for the sauce?
Yes, sharp cheddar, mozzarella, and Parmesan create a balanced creamy texture, but feel free to experiment with gouda or fontina.
- → How to get smoky flavor in the chicken?
Season the chicken with smoked paprika and toss it in tangy barbecue sauce to enhance the smoky profile.
- → Is it possible to prepare this ahead of time?
You can assemble the casserole in advance and refrigerate before baking; just add extra baking time if cooking from cold.
- → What sides pair well with this dish?
A crisp green salad or steamed vegetables balance the creamy richness and smoky flavors nicely.
- → How to make the topping crispy?
Mix panko breadcrumbs with melted butter before sprinkling to achieve a golden, crunchy finish during baking.