Smoky BBQ Chicken Mac and Cheese: My Comfort Dish (Print Version)

Smoky BBQ Chicken Mac and Cheese combines creamy pasta, tender chicken, and tangy BBQ sauce. A hearty, satisfying meal for any night!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: None (contains dairy, gluten, meat)

# Ingredients:

→ Pasta & Dairy Core

01 - 1 pound elbow macaroni
02 - 4 cups sharp cheddar cheese, freshly grated
03 - 2 cups smoked Gouda cheese, freshly grated
04 - 4 cups whole milk
05 - 1/2 cup unsalted butter
06 - 1/2 cup all-purpose flour

→ BBQ Chicken Elements

07 - 3 cups cooked chicken, shredded or diced
08 - 1 cup BBQ sauce, plus more for serving
09 - 1/2 red onion, finely diced

→ Flavor Enhancers

10 - 1 teaspoon garlic powder
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dry mustard powder
13 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

14 - 1 cup panko breadcrumbs
15 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - First things first, get a big pot of water boiling, and don't forget to salt it generously! This is where I always remind myself to really season the water; it's the only chance you get to season the pasta itself, you know? Cook the macaroni according to package directions until it's just shy of al dente – maybe a minute or two less than recommended. It’s going to finish cooking in the oven, and we don’t want mushy pasta, ever! Drain it well and set it aside. I usually give it a quick rinse with cold water to stop the cooking, but that's just me being extra.
02 - Now for the cheese sauce! In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it’s shimmering, whisk in the flour. Keep whisking for about 1-2 minutes until it forms a pale, bubbly paste that smells slightly nutty. This is your roux, the base for all that creamy goodness! I remember one time I got distracted and burned the roux—the whole kitchen smelled awful, and I had to start over. Don't be like me; stay focused here!
03 - Gradually, and I mean gradually, whisk in the whole milk. Pour a little, whisk until smooth, then add more. This prevents lumps, which are the enemy of a smooth cheese sauce. Once all the milk is incorporated, stir in your garlic powder, smoked paprika, and dry mustard powder. Let it simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, usually about 5-7 minutes. It should smell warm and inviting already, like a hug in a pot!
04 - Take the pot off the heat. This is important! Now, gradually add your shredded sharp cheddar and smoked gouda, a handful at a time, whisking until each batch is completely melted and smooth before adding more. Season with salt and freshly ground black pepper to taste. Oh, the aroma at this point is just incredible – cheesy, smoky, it’s everything! Taste it and adjust, maybe a little more salt? It’s your kitchen, play around!
05 - Gently fold the cooked macaroni into the cheese sauce until every noodle is coated in that golden goodness. Then, add your shredded cooked chicken and your favorite BBQ sauce. Stir it all together until the chicken is evenly distributed and the BBQ sauce is swirled throughout. I love seeing those little streaks of tangy sauce peeking through the creamy pasta. Transfer this beautiful mixture into a greased 9x13 inch baking dish. Don't worry if it looks a little messy; that’s just real cooking, right?
06 - Preheat your oven to 375°F (190°C). Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese. This is going to give us that irresistible crispy crust! Bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly around the edges. When it comes out, the kitchen will smell like the best kind of comfort food. Let it rest for a few minutes before serving, then sprinkle with fresh parsley. Pure deliciousness!

# Notes:

01 - Always grate your own cheese for the best melt and flavor; pre-shredded just doesn't cut it.
02 - For reheating leftovers, add a splash of milk and cover with foil in the oven to keep it creamy.
03 - If you don't have smoked Gouda, a touch of liquid smoke in the sauce can mimic that smoky flavor.
04 - A sprinkle of fresh cilantro instead of parsley can really enhance the BBQ notes.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater

# Nutrition (Per Serving):

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

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