Pin A comforting, creamy mac and cheese loaded with tender BBQ chicken and a touch of honey for sweet, smoky flavor—all made in one pot for easy cleanup.
I made this on a busy weeknight and was amazed how quickly dinner came together. Everyone loved the cheesy, honey-infused BBQ sauce—it’s now a staple in our home.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 400 g) diced, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, salt and black pepper to taste
- Sauce: 1 cup (240 ml) BBQ sauce (your favorite style), 2 tbsp honey
- Pasta & Cheese: 350 g (12 oz) elbow macaroni (uncooked), 3 cups (720 ml) low-sodium chicken broth, 1 cup (240 ml) whole milk, 2 cups (200 g) shredded sharp cheddar cheese, 1 cup (100 g) shredded mozzarella cheese, 2 tbsp unsalted butter
- Topping (Optional): 2 tbsp chopped fresh parsley, 1/4 cup (25 g) crispy fried onions or bread crumbs
Instructions
- Sauté Chicken:
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced chicken, smoked paprika, garlic powder, salt, and pepper. Sauté for 4–5 minutes until chicken is lightly browned (it does not need to be fully cooked through).
- Add Sauce:
- Stir in BBQ sauce and honey. Cook for 2 minutes coating the chicken.
- Add Macaroni & Liquids:
- Add the uncooked macaroni, chicken broth, and milk. Stir to combine ensuring the pasta is submerged.
- Simmer:
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Finish Cheese Sauce:
- Stir in butter, cheddar, and mozzarella cheeses. Mix until the cheese is fully melted and the sauce is creamy.
- Season & Serve:
- Taste and adjust seasoning. Remove from heat.
- Garnish:
- Garnish with fresh parsley and crispy onions or bread crumbs if desired. Serve hot.
Pin We love gathering around the table and serving this straight from the skillet. It’s a crowd-pleaser and the kids always ask for seconds!
Required Tools
Large deep skillet or Dutch oven, wooden spoon or spatula, measuring cups and spoons, cheese grater (if shredding cheese fresh)
Allergen Information
Contains dairy (milk, cheese, butter), wheat (macaroni). BBQ sauce may contain soy or gluten; check labels if concerned. Always double-check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 670, Total Fat 23 g, Carbohydrates 74 g, Protein 40 g
Pin This mac and cheese is best enjoyed hot and fresh but can be reheated for easy lunches. Make it your own by switching up the cheeses or BBQ sauce!
Recipe FAQ
- → How do I ensure the chicken stays tender?
Sauté the diced chicken briefly until lightly browned, then simmer gently in sauce to avoid drying out.
- → Can I use different cheese varieties?
Yes, substituting smoked cheddar or adding mozzarella provides creaminess and depth to the sauce.
- → What type of pasta works best?
Elbow macaroni holds the sauce well, but small shapes like shells or cavatappi also perform nicely.
- → How can I add a spicy kick?
Incorporate spicy BBQ sauce or a pinch of hot sauce during cooking without overpowering the honey sweetness.
- → Is it possible to prepare this ahead of time?
Cooking fresh is best for creamy texture, but leftovers can be gently reheated with a splash of milk.