When the day’s been long and you want something comforting without a mountain of washing‑up, this really earns its place on the table: it comes together in one pan in about 30 minutes, delivers big flavour with a silky, creamy sauce that clings to every curl of pasta, and brings a sweet, smoky, tangy lift from BBQ‑coated shredded chicken.
It’s easy to tailor, swap in your favourite cheeses (Gouda or smoked cheddar are excellent), trade the chicken for pulled pork, brisket, or turkey, and nudge the heat up or down to suit. The textures are spot on too: melty cheese, tender meat, and optional crunch from a breadcrumb topping, crisp bacon, and fresh spring onions.
It handles leftovers brilliantly (rotisserie chicken works perfectly, and it reheats well with a splash of milk), scales for potlucks or meal prep, and lands as a cosy, reliable weeknight favourite every time.
Ingredients
For the Mac & Cheese:
- 3 cups shredded cooked chicken
- ½ cup barbecue sauce
- 12 oz elbow macaroni (or pasta of choice)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup Parmesan cheese
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
For Topping (Optional):
- Extra shredded cheese
- Crispy bacon bits
- Chopped green onions
- Fresh parsley
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
2. Prepare the BBQ Chicken
In a bowl, combine the shredded chicken with barbecue sauce, tossing until fully coated. Set aside while you make the sauce.
3. Make the Cheese Sauce
In a large skillet or pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in milk and cream while whisking until smooth. Simmer for 3 to 4 minutes until slightly thickened. Stir in cheddar, Monterey Jack, Parmesan, smoked paprika, garlic powder, salt, and pepper. Mix until the sauce becomes creamy and smooth.
4. Combine Everything
Add the cooked pasta and BBQ chicken to the cheese sauce. Stir gently until everything is well coated and heated through.
5. Garnish and Serve
Top with extra cheese, crispy bacon, green onions, and fresh parsley if you like. Serve hot straight from the skillet.
Shredded BBQ Chicken Mac & Cheese
Ingredients
For the Mac & Cheese:
- 3 cups shredded cooked chicken
- ½ cup barbecue sauce
- 12 oz elbow macaroni or pasta of choice
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup Parmesan cheese
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
For Topping (Optional):
- Extra shredded cheese
- Crispy bacon bits
- Chopped green onions
- Fresh parsley
Instructions
- Cook pasta until al dente, drain, and set aside.
- Toss shredded chicken with barbecue sauce.
- Make cheese sauce with butter, flour, milk, cream, and cheeses.
- Stir in pasta and BBQ chicken until fully coated.
- Top with cheese, bacon, and parsley if desired, then serve hot.
Tips & Variations
- Switch up the cheese: Try gouda, mozzarella, or smoked cheddar for a different flavor.
- Make it smoky: Use chipotle BBQ sauce or add a pinch of cayenne for heat.
- Go crispy: Top with breadcrumbs and broil for a golden crust.
- Use different proteins: Pulled pork, turkey, or leftover brisket work beautifully too.
Serving Suggestions
Serve this mac and cheese with a simple green salad, roasted vegetables, or cornbread on the side. For drinks, try iced tea, sparkling lemonade, or a cold glass of beer to balance the creamy richness.
Final Thoughts
This shredded BBQ chicken mac and cheese is rich, cheesy, and packed with bold flavor while staying easy enough for weeknights. It’s a dish everyone loves, and the customization options make it fun to make your own. Whether you’re feeding the family, hosting friends, or prepping ahead for the week, this recipe always delivers comfort in every bite.
