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BBQ Chicken Mac and Cheese

This is comfort food that actually makes sense - creamy mac and cheese with smoky BBQ chicken mixed right in. I make this when I want something that feels like a proper dinner but still hits all those indulgent comfort food notes.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 5 minutes
Total Time: 50 minutes

Ingredients

Ingredients (~6 servings)

  • 12 oz dried elbow pasta
  • 6 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups half and half
  • 4 1/2 cups sharp cheddar cheese divided, shredded
  • 1/4 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 1/2 cups cooked chicken breast shredded
  • 1/3 cup BBQ sauce
  • Extra BBQ sauce for drizzling
  • Pickled red onions
  • Sliced jalapeño peppers
  • Cilantro leaves

Instructions

  • Boil salted water and cook elbow pasta until just al dente according to package directions. Drain and set aside.
  • Melt butter in large saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly.
  • Slowly whisk in milk and half-and-half until smooth. Whisk frequently until mixture thickens and coats the back of a spoon, about 4-5 minutes.
  • Lower heat and stir in 3 cups cheddar cheese and paprika until melted and smooth.
  • Add cooked pasta to cheese sauce and stir to coat. Season with salt and pepper. Transfer to greased 9x13 baking dish.
  • Toss shredded chicken with BBQ sauce in a small bowl.
  • Preheat oven to 375F.
  • Sprinkle remaining 1 1/2 cups cheddar over mac and cheese. Distribute BBQ chicken evenly on top.
  • Bake 15 minutes until cheese is melted and top is golden brown.
  • Let cool 5 minutes. Drizzle with extra BBQ sauce and top with pickled red onions, jalapeños, and cilantro.