Creamy Smoky BBQ Chicken Mac and Cheese (Print Version)

BBQ Chicken Mac and Cheese Recipe - Creamy, smoky, and utterly comforting! This dish brings together tender chicken, tangy BBQ sauce, and gooey cheese.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ BBQ Chicken Base

01 - 2 cups cooked chicken, shredded
02 - 1 cup BBQ sauce (your favorite, smoky and sweet recommended)

→ Mac and Cheese Foundation

03 - 1 lb elbow macaroni
04 - 4 tbsp unsalted butter
05 - 4 tbsp all-purpose flour
06 - 3 cups whole milk
07 - 2 cups sharp cheddar cheese, freshly shredded
08 - 1 cup smoked gouda cheese, freshly shredded

→ Flavor Boosters & Seasonings

09 - 1 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - Salt to taste
13 - Freshly ground black pepper to taste

→ Finishing Touches

14 - 2 tbsp fresh chives, chopped (optional, for garnish)

# Instructions:

01 - First things first, get that pasta water boiling! Grab a big pot, fill it up, and add a generous tablespoon of salt—seriously, make it taste like the ocean. Cook your elbow macaroni according to package directions until it's al dente. This is where I always forget to salt the water, and then my pasta tastes bland, oops! Drain it well, but don't rinse it; we want that starch to help our sauce cling on. Set it aside, ready for its cheesy destiny.
02 - While your pasta is doing its thing, let's get that BBQ chicken ready. In a medium bowl, take your shredded cooked chicken and toss it generously with about a cup of your favorite BBQ sauce. Stir it until every piece of chicken is coated and glistening. This step is where the aroma really starts to develop, that sweet and smoky smell just makes my stomach rumble, honestly. I once used too much sauce, and it made the final dish a bit too wet, so be mindful—you want coated, not swimming!
03 - Now for the heart of the BBQ Chicken Mac and Cheese Recipe: the cheese sauce! In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once it’s shimmering, sprinkle in the all-purpose flour. Whisk continuously for about 1-2 minutes until it forms a pale golden paste, smelling slightly nutty. This is your roux, and it's super important for thickening. Don't let it brown too much, or your sauce will have a less desirable flavor; I accidentally burnt it once, and it was a disaster.
04 - Slowly, <em>slowly</em> pour in the whole milk, whisking constantly to avoid any lumps. Seriously, take your time here; a lumpy sauce is no fun. Keep whisking until the mixture starts to thicken, about 5-7 minutes. It should coat the back of a spoon. Now, stir in your garlic powder, onion powder, smoked paprika, salt, and black pepper. The kitchen will start to smell absolutely incredible at this point, a true warm and comforting aroma.
05 - Reduce the heat to low, and it's time for the cheese! Gradually add your shredded sharp cheddar and smoked gouda, a handful at a time, whisking until each addition is completely melted and smooth before adding more. Don't crank up the heat, or the cheese can seize up and get grainy. We're aiming for a luscious, velvety sauce, not a clumpy mess. I sometimes sneak a tiny taste here, just to make sure it's perfect, you know, for quality control!
06 - Finally, gently fold the cooked elbow macaroni and your saucy BBQ chicken into the cheese sauce. Stir it all together until everything is evenly combined and coated in that glorious cheesy goodness. Transfer the BBQ Chicken Mac and Cheese Recipe to a serving dish. If you're feeling fancy, a sprinkle of fresh chives on top adds a lovely pop of color and freshness. Serve it up hot and bubbly, watching that smoky, cheesy steam rise. It’s truly a sight to behold, and the taste? Pure comfort.

# Notes:

01 - Don't rush the roux, honestly. A few extra minutes here makes all the difference in that silky sauce.
02 - You can prep the chicken a day ahead! Shred it, toss it with the BBQ sauce, and stash it in the fridge. Saves so much time.
03 - No smoked gouda? Sharp cheddar works wonders too, or even a Monterey Jack for extra meltiness. I've tried them all!
04 - A sprinkle of fresh chives or a dash of hot sauce right before serving? Chef's kiss, trust me.

# Tools You'll Need:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - grater

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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