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.
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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)
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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.
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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.
