Barbecue Chicken Mac and Cheese Recipe: Smoky Cheese Sauce Hugging Tender Bites

This dish delivers tender barbecue chicken pieces wrapped in a rich, smoky cheese sauce. The combination of flavors creates a comfort food classic that satisfies every time.

I developed this recipe to bring together the best of both worlds—juicy chicken with a perfect sauce that clings to every bite. The result is a dish that’s hearty and deeply flavorful.

Ingredients for Barbecue Chicken Mac and Cheese

Rich, smoky, and deeply satisfying. These ingredients build layers of comfort in every bite.

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The cheese is non-negotiable here. Sharp cheddar and Monterey Jack give that perfect melty stretch—avoid pre-shredded (it’s coated in anti-caking agents that make the sauce grainy). Whole Foods or Trader Joe’s have great block cheese options. For the chicken, boneless skinless breasts stay tender when cooked properly. Look for pieces that are evenly thick so they cook at the same rate (or pound them yourself).

No Monterey Jack? Pepper Jack adds a kick or use all cheddar for intensity. Out of barbecue sauce? Mix ketchup with one-third the amount of molasses and a dash of liquid smoke. Whole milk not on hand? Half-and-half works too (just reduce the butter slightly). The smoked paprika is key for that deep, smoky note—Penzeys has excellent quality if you’re restocking your spice rack.

This tastes even better the next day once the flavors meld. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months. Reheat gently on the stove with a splash of milk to restore creaminess.

Step-by-Step Instructions for Barbecue Chicken Mac and Cheese

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook and Shred the Chicken

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces. Season with 1 tsp kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp smoked paprika. This builds the flavor foundation.

Cook the chicken in a skillet over medium-high heat for 6-8 minutes until no longer pink inside and the pieces reach an internal temperature of 165°F. Stir occasionally to ensure even cooking and prevent sticking.

Once cooked, transfer the chicken to a cutting board and shred it using two forks. The pieces should pull apart easily when done correctly. Set aside until ready to use.

Step 2: Prepare the Elbow Macaroni

Bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook according to package directions until al dente. This usually takes 8-10 minutes, but start checking at 7 minutes to avoid overcooking.

Drain the macaroni in a colander and give it a quick rinse with cool water to stop the cooking process. This prevents the pasta from becoming mushy when combined with the sauce later. Set aside while you prepare the cheese sauce.

Step 3: Create the Cheese Sauce Base

In a large pot, melt the 4 tbsp unsalted butter over medium heat. Once melted, whisk in the 4 tbsp all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns light golden brown and smells slightly nutty.

Gradually whisk in the 1.5 cups whole milk, ensuring no lumps form. Continue cooking for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Stir in the 1 tbsp Dijon mustard for a subtle tang.

Add the 2 cups sharp cheddar cheese and 1 cup Monterey Jack cheese, stirring constantly until fully melted and smooth. Reduce heat to low to prevent the cheese from separating or becoming grainy.

Step 4: Combine All Components

Add the cooked 12 oz elbow macaroni to the cheese sauce, stirring to coat every piece evenly. Then, fold in the shredded chicken until fully incorporated. The sauce should cling to the pasta and chicken, creating a creamy, cohesive dish.

Pour in the 1.5 cups barbecue sauce and stir to combine. The barbecue sauce adds a smoky depth and sweetness that balances the richness of the cheese. Taste and adjust seasoning if needed, though the barbecue sauce often provides enough saltiness.

Step 5: Finish and Serve

Let the mixture sit for 2-3 minutes off the heat to allow the flavors to meld together. The sauce will thicken slightly as it cools, coating the pasta and chicken perfectly.

Serve immediately while still warm. Each bite should deliver tender chicken, creamy cheese sauce, and the smoky tang of barbecue. Garnish with additional smoked paprika or chopped fresh herbs if desired.

Regional Styles of This Dish

Texas Style

In Texas, we kick the smokiness up a notch with hickory-smoked chicken and add 1 tsp chipotle powder to the cheese sauce. I like to use Franklin Barbecue sauce for that authentic Central Texas flavor. The heat builds slowly but rewards with every bite. 🔥

Carolina Gold

For a Carolina twist, swap the barbecue sauce for 1.5 cups vinegar-based sauce with 1 tbsp brown sugar to balance the tang. The sharpness cuts through the richness beautifully. I learned this version at a pitmaster competition in Charlotte.

Memphis Dry Rub

Memphis style uses a dry rub on the chicken instead of sauce. Coat the pieces with 2 tbsp of a mix of paprika, garlic powder, and brown sugar before cooking. The rub creates a crispy crust that contrasts with the creamy mac and cheese.

Kansas City Sweet

This version amps up the sweetness with 1.75 cups Kansas City-style barbecue sauce and adds ½ cup caramelized onions to the cheese sauce. The molasses-heavy sauce pairs perfectly with the sharp cheddar.

Southern Comfort

For true Southern comfort, stir ½ cup pimento cheese into the sauce and top the dish with crushed Ritz crackers before baking. It’s rich, indulgent, and reminds me of my grandmother’s Sunday suppers. 💛

California Fusion

Out west, we lighten it up with grilled chicken and add ½ cup diced avocado and cilantro on top. The freshness balances the creamy, smoky flavors. I forage wild herbs to add a unique touch to this version.

Frequently Asked Questions