Bbq Chicken Mac Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 3 cups elbow macaroni and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Make cheese sauce

In the same (clean) medium saucepan over medium heat, melt 2 tbs butter. Stir in 2 tbs flour and cook, stirring, for 1 minute to form a roux. Gradually whisk in 1.5 cups whole milk until smooth. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Season and finish sauce

Whisk 1 tsp Dijon mustard, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika into the sauce. Reduce heat to low and stir in 1.5 cups shredded cheddar and 1 cup shredded mozzarella, a handful at a time, stirring until melted and smooth. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency.

Fold pasta into the cheese sauce until uniformly coated. Keep warm while preparing chicken and onions.

If your chicken is not already cooked: season 2 boneless skinless chicken breasts lightly with salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice.

Place 2 cups shredded cooked chicken in a bowl and toss with 3/4 cup barbecue sauce until evenly coated. Taste and add more BBQ sauce if you prefer stronger flavor.

Stir the BBQ-coated chicken into the warm mac and cheese until evenly distributed. Taste and adjust seasoning as needed.

Caramelize onions: In a skillet over medium heat, add 1 tbs olive oil (add a bit more if skillet is dry). Add 1 cup thinly sliced yellow onion, 1 tsp brown sugar, and 1 tsp apple cider vinegar. Cook, stirring occasionally, until onions are softened and caramelized, about 10–12 minutes. Season lightly with a pinch of salt and pepper.

Combine and transfer to baking dish (optional crisp topping): Preheat oven to 375°F (190°C) if you want a baked, bubbly top. Transfer the BBQ chicken mac and cheese to a 9x9-inch or similar baking dish. Scatter the caramelized onions evenly over the top.

If using a crunchy topping: melt 1 tbs butter in a small pan and toss with 1/2 cup panko breadcrumbs until coated. Sprinkle the panko evenly over the casserole. Optionally dot a few extra pieces of mozzarella or cheddar on top for extra browning.

Bake (optional): Bake in preheated oven until topping is golden and sauce is bubbling, about 12–15 minutes. For a broiled finish, switch to broil for 1–2 minutes watching carefully to avoid burning.

Finish and serve: Remove from oven, let rest 5 minutes. Sprinkle with 2 tbs sliced green onions if using. Serve hot.