Baked BBQ Chicken Mac and Cheese

Baked BBQ Chicken Mac and Cheese

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The Ultimate Comfort Fusion: Baked BBQ Chicken Mac and Cheese

Introduction

There are comfort foods, and then there is the glorious collision of comfort foods. Our Baked BBQ Chicken Mac and Cheese takes two beloved American classics—smoky, tangy barbecue chicken and creamy, cheesy baked macaroni—and combines them into one unforgettable casserole. Originating from the modern trend of culinary fusion, this dish is a hearty centerpiece perfect for game days, potlucks, or a cozy family dinner. The crispy topping, the rich cheddar sauce, and the tender, sauce-coated chicken make every bite a symphony of texture and flavor.

Ingredients

  • For the Chicken:
    • 2 large (approx. 500g / 1.1 lb) boneless, skinless chicken breasts
    • 1 cup (240 ml) quality BBQ sauce (your preferred flavor)
    • 1 tbsp (15 ml) olive oil
    • Salt and black pepper to taste
  • For the Macaroni:
    • 400g (14 oz) elbow macaroni or cavatappi pasta
    • 4 tbsp (60g) unsalted butter
    • 4 tbsp (40g) all-purpose flour
    • 3 cups (720 ml) whole milk, warmed
    • 1 tsp (5 ml) Dijon mustard
    • ½ tsp smoked paprika
    • ¼ tsp cayenne pepper (optional, for heat)
    • 3 cups (300g) shredded cheese blend (sharp cheddar, Monterey Jack, and Gruyère recommended)
    • Salt and pepper to taste
  • For the Topping:
    • ½ cup (50g) Panko breadcrumbs
    • 2 tbsp (30g) melted butter

Step-by-step Preparation

  1. Prepare the Chicken (Preheat Oven to 200°C / 400°F): Season the chicken breasts with salt and pepper. Heat olive oil in an oven-safe skillet and sear the chicken for 2 minutes per side until lightly browned. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 74°C (165°F). Remove, shred the chicken using two forks, and toss thoroughly with the BBQ sauce. Tip: For extra flavor, use a rotisserie chicken and skip the baking step.
  2. Cook the Pasta: Cook the macaroni according to package directions until al dente (about 7-8 minutes). Drain and set aside. Do not rinse the pasta; the starch helps the sauce adhere.
  3. Make the Béchamel Base: Reduce the oven temperature to 180°C (350°F). In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute (this is the roux). Gradually whisk in the warm milk until smooth. Bring the mixture to a gentle simmer and cook for 5 minutes until thickened.
  4. Finish the Cheese Sauce: Remove the saucepan from the heat. Stir in the Dijon mustard, smoked paprika, cayenne, salt, and pepper. Gradually add the shredded cheese blend, stirring until the sauce is completely smooth and glossy. Tip: Always add cheese off the heat to prevent the sauce from becoming grainy or separating.
  5. Assemble and Bake: Gently fold the cooked macaroni and the BBQ shredded chicken into the cheese sauce until everything is evenly coated. Pour the mixture into a greased 9×13 inch (23×33 cm) baking dish. In a small bowl, combine the Panko breadcrumbs and 2 tablespoons of melted butter, then sprinkle evenly over the mac and cheese.
  6. Bake: Bake at 180°C (350°F) for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly around the edges. Let stand for 5-10 minutes before serving.

Nutritional Information

This recipe yields 8 generous servings. While specific nutritional values vary based on the type of cheese and BBQ sauce used, an estimated serving contains approximately 550-650 calories. It is high in protein (thanks to the chicken and dairy) and calcium. Due to its rich nature, it is best enjoyed as an occasional treat. To slightly reduce fat, you can use 2% milk and lean chicken breast.

Storage

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of milk or chicken broth to the portion to restore moisture, cover loosely with foil, and bake in a 160°C (325°F) oven for 15-20 minutes, or microwave until heated through. This dish freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.

Conclusion

Baked BBQ Chicken Mac and Cheese is the definition of stick-to-your-ribs goodness. The blend of sharp, creamy cheese with the sweet and smoky BBQ tang is addictive. Serve this dish alongside a crisp green salad or some homemade coleslaw to cut through the richness. For variations, try substituting the chicken with pulled pork, or add caramelized onions and jalapeños for a spicy kick. Enjoy this ultimate comfort food mashup!

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