Description
Creamy, cheesy mac and cheese loaded with tender, BBQ-sauce-smothered chicken and a crispy panko topping. A comforting and flavorful twist on a classic!
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 4 cups shredded cheddar cheese (sharp or medium)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Gruyere cheese (optional)
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 1/2 cups BBQ sauce (your favorite)
- 1 cup panko breadcrumbs
- 1/4 cup melted butter
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup crumbled cooked bacon
Instructions
- Pat the chicken breasts dry and cut into 1-inch cubes.
- In a large bowl, toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until cooked through and lightly browned (7-10 minutes, internal temperature 165°F/74°C).
- Reduce heat to low, pour in BBQ sauce, and stir to coat. Simmer for a few minutes to thicken.
- Remove from heat and set aside.
- Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly (make a roux).
- Gradually whisk in milk, a little at a time, until smooth.
- Bring to a simmer over medium heat, stirring constantly, for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in salt, pepper, and nutmeg (if using). Taste and adjust seasoning.
- Gradually add cheddar cheese, Monterey Jack cheese, and Gruyere cheese (if using), stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Gently fold the BBQ chicken into the mac and cheese.
- (Optional) Preheat oven to 350°F (175°C). Pour the mac and cheese mixture into a greased 9×13 inch baking dish.
- (Optional) In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the mac and cheese.
- (Optional) Sprinkle crumbled bacon and chopped parsley over the breadcrumbs.
- (Optional) Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
- Let cool for a few minutes before serving. Garnish with extra parsley, if desired.
Notes
- Use high-quality cheese for the best flavor. Freshly grated cheese melts more smoothly.
- Don’t overcook the macaroni.
- Adjust the cheese to your liking. Gruyere, Gouda, and Havarti are great options.
- Make it ahead: Prepare the mac and cheese and BBQ chicken ahead of time and store them separately in the refrigerator.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a little extra heat.
- Add Vegetables: Sneak in some vegetables by adding cooked broccoli, peas, or corn to the mac and cheese.
- Use Different BBQ Sauce: Experiment with different flavors of BBQ sauce to customize the dish to your liking.
- Make it Creamier: For an extra creamy mac and cheese, add a dollop of sour cream or cream cheese to the cheese sauce.
- Broil for Extra Crispiness: If you want an even crispier topping, broil the mac and cheese for a minute or two after baking, watching carefully to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes