Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
My family has always loved classic mac & cheese, but adding BBQ chicken takes it to a whole new level. The blend of smoky, cheesy flavors is a huge hit at our dinner table!
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 Oven & Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Macaroni:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Prepare BBQ 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 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 and 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 melted and smooth.
- Assemble:
- Combine cooked macaroni with cheese sauce. 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 cheese.
- Bake:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save This dish was the star of our last family reunion. Everyone asked for seconds and I even sent leftovers home with relatives!
Required Tools
Large pot, skillet, saucepan, baking dish (9x13-inch), whisk, mixing bowls
Allergen Information
Contains: Milk (dairy), Wheat (gluten). May contain: Eggs, soy. Double-check labels for hidden allergens.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 59 g, Protein: 36 g per serving
Save This casserole is great for leftovers and tastes even better the next day. Warm slightly before serving for ultimate comfort.
Recipe FAQ
- → What type of pasta is best for this dish?
Elbow macaroni works well as it holds the creamy cheese sauce nicely and bakes evenly in the casserole.
- → Can I use different cheese varieties?
Yes, sharp cheddar, mozzarella, and Parmesan provide a balanced cheesy flavor, but you can substitute or add cheeses like gouda or fontina.
- → How do I prepare the chicken for this dish?
Season boneless breasts with smoked paprika, salt, and pepper, cook in olive oil until done, then shred and toss with barbecue sauce.
- → What is the purpose of the breadcrumb topping?
The panko mixed with melted butter and extra cheddar creates a crunchy, golden crust that adds texture contrast.
- → Can this be made ahead of time?
Yes, you can assemble the casserole and refrigerate it before baking, just increase baking time slightly if chilled.
- → Are there suggestions for enhancing the flavor?
Adding sautéed onions, jalapeños, or choosing a smoky or spicy barbecue sauce can elevate the overall taste.