Smoky BBQ Chicken Mac Cheese – Better Than Takeout
Smoky BBQ Chicken Mac Cheese – Better Than Takeout. After making this countless times, I’ve perfected the crispy chicken and creamy macaroni combo. The trick I discovered is cooking the chicken separately to keep it crispy. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Pink Lemonade and Creamy Lemonade Bliss.
Why This Smoky BBQ Chicken Mac Cheese – Better Than Takeout Is Pure Comfort
- Crispy chicken coated in tangy BBQ sauce
- Creamy macaroni with a hint of smokiness
- Easy one-pot recipe, better than takeout
What You'll Need for Smoky BBQ Chicken Mac Cheese – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Elbow macaroni
- BBQ sauce
- Milk
- Cheddar cheese
- Salt
- Black pepper
- Garlic powder
- Paprika
- Smoked paprika
- Onion powder
- Optional: Parsley
- Optional: Crumbled bacon
- Optional: Green onions
📝 Ingredient Notes
- Chicken breasts: Cut into bite-sized pieces for even cooking.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
- Heavy-bottomed skillet — Prevents hot spots and ensures even cooking. → See on Amazon
How to Make Smoky BBQ Chicken Mac Cheese – Better Than Takeout
- Cook chicken: Season chicken pieces with salt, black pepper, garlic powder, paprika, and smoked paprika. Cook in a preheated skillet until browned and cooked through. Remove from skillet and set aside.
- Cook macaroni: In the same skillet, cook elbow macaroni according to package instructions. Drain and set aside.
- Make cheese sauce: In the same skillet, melt butter over medium heat. Add onion powder and cook for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and bring to a simmer. Stir in BBQ sauce and shredded cheese until melted and smooth.
- Combine and serve: Add cooked chicken and macaroni to the skillet and stir to combine. Serve hot, garnished with parsley, crumbled bacon, or green onions.
Cook's Tips for Perfect Smoky BBQ Chicken Mac Cheese – Better Than Takeout
- : Use full-fat milk and shred your own cheese for the best flavor.
- Common mistake and fix: Don't overcook the chicken or it will become tough. Use a meat thermometer to ensure it reaches 165°F (74°C).
- : For a spicier version, add a pinch of cayenne pepper to the chicken seasoning.
Storing & Reheating Smoky BBQ Chicken Mac Cheese – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and cook the macaroni ahead of time. Combine and cook the cheese sauce just before serving.
Freezing Smoky BBQ Chicken Mac Cheese – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the chicken with cooked and crumbled tofu or tempeh.
- Best substitution: Use whole wheat elbow macaroni for a healthier version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cheese sauce is too thick, thin it out with a little more milk. If it's too thin, let it simmer for a few more minutes to reduce.
Want to level up this recipe?
High-quality BBQ sauce — Makes a big difference in the overall flavor of the dish. → Check price on Amazon
Smoky BBQ Chicken Mac Cheese – Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Elbow macaroni
- BBQ sauce
- Milk
- Cheddar cheese
Seasonings
- Salt
- Black pepper
- Garlic powder
- Paprika
- Smoked paprika
- Onion powder
Optional Toppings
- Parsley
- Crumbled bacon
- Green onions
Instructions
- Cook chicken: Season chicken pieces with salt, black pepper, garlic powder, paprika, and smoked paprika. Cook in a preheated skillet until browned and cooked through. Remove from skillet and set aside.
- Cook macaroni: In the same skillet, cook elbow macaroni according to package instructions. Drain and set aside.
- Make cheese sauce: In the same skillet, melt butter over medium heat. Add onion powder and cook for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and bring to a simmer. Stir in BBQ sauce and shredded cheese until melted and smooth.
- Combine and serve: Add cooked chicken and macaroni to the skillet and stir to combine. Serve hot, garnished with parsley, crumbled bacon, or green onions.
Notes
- Chef tip: For a vegetarian version, substitute the chicken with cooked and crumbled tofu or tempeh.
- Best substitution: Use whole wheat elbow macaroni for a healthier version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cheese sauce is too thick, thin it out with a little more milk. If it's too thin, let it simmer for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare the chicken and cook the macaroni ahead of time. Combine and cook the cheese sauce just before serving.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 25g
- Carbs: 65g
- Fiber: 2g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Smoky BBQ Chicken Mac Cheese – Better Than Takeout FAQs
Yes, see storage notes for make-ahead tips.
Overcooking the chicken or using low-fat milk and pre-shredded cheese can cause the dish to become dry. Use a meat thermometer and full-fat milk for the best results.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
While you can cook the chicken in the air fryer, the macaroni and cheese sauce are best cooked on the stovetop.
If you don't have BBQ sauce, you can substitute it with a mixture of ketchup, Worcestershire sauce, and a touch of brown sugar.
A Warm Final Note
I can’t wait for you to try Smoky BBQ Chicken Mac Cheese – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
