Pin A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate familyfriendly casserole.
I first tried this mac & cheese with BBQ chicken at a summer block party, and it soon became my goto comfort food whenever the weather turns cooler. The smoky sweet chicken on top makes it feel extra special.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp allpurpose 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 Baking Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13inch) baking dish.
- Cook Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make 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 67 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.
- Prepare Cheese Sauce:
- For the 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).
- Finish Cheese Sauce:
- 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 and Assemble:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken.
- Prepare 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.
Pin Every member of my family asks for seconds whenever I make this, and it's often the centerpiece at Sunday dinner. My kids love helping sprinkle the breadcrumbs on top!
Required Tools
Large pot, skillet, saucepan, baking dish (9x13inch), whisk, and mixing bowls are recommended for best results.
Allergen Information
Contains milk and wheat. May contain eggs or soy, depending on ingredient choices.
Nutritional Information
Per serving: 610 calories, 27 g total fat, 59 g carbohydrates, 36 g protein.
Pin Serve this classic combo hot from the oven and enjoy comfort food at its best.
Recipe FAQ
- → What type of pasta works best for this dish?
Elbow macaroni is ideal due to its size and shape, which holds the creamy cheese sauce well.
- → Can I prepare the cheese sauce ahead of time?
Yes, the cheese sauce can be made in advance and gently reheated before combining with pasta and chicken.
- → How do I achieve a smoky flavor in the chicken?
Using smoked paprika and a good barbecue sauce imparts a deep, smoky taste to the chicken.
- → Is there a substitute for the panko breadcrumb topping?
Regular breadcrumbs or crushed crackers can be used, but panko provides a lighter, crunchier texture.
- → Can leftover casserole be stored and reheated safely?
Yes, store leftovers refrigerated in an airtight container and reheat thoroughly before serving.