Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
I first made this mac & cheese with BBQ chicken on a rainy Sunday, and it instantly became a favorite at our family 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
- Prepare 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.
- Cook 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 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).
- Add Cheeses & Seasonings:
- Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
- Assemble Casserole:
- 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:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save My kids always ask for seconds when I make this casserole. It brings everyone together for a warm and satisfying meal.
Required Tools
Large pot, skillet, saucepan, baking dish (9x13-inch), 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). Always check labels.
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 59 g, Protein 36 g
Save This macaroni casserole is perfect for sharing at family gatherings. Make it ahead and enjoy easy clean-up!
Cooking Questions
- → Can I substitute different cheeses?
Yes, you may swap the cheddar, mozzarella, or Parmesan with your favorites for varied flavor and texture.
- → Is rotisserie chicken suitable?
Absolutely—use shredded rotisserie chicken tossed in barbecue sauce for a quicker preparation.
- → How do I add spice?
Include sautéed jalapeños or use a spicy barbecue sauce for a bit of heat in this casserole.
- → Can I make it gluten-free?
Opt for gluten-free macaroni and substitute a gluten-free flour blend for the cheese sauce base.
- → What sides pair well?
A crisp green salad, steamed vegetables, or buttery cornbread complement this dish nicely.
- → Can leftovers be reheated?
Reheat portions in the oven or microwave until warmed through; add a splash of milk to maintain creaminess.