Honey BBQ Chicken Mac and Cheese Recipe: Smoky Sweet Meets Creamy Comfort

This dish redefines comfort food by blending smoky barbecue flavors with velvety mac and cheese in one satisfying meal. The honey BBQ chicken adds a sweet, tangy depth that perfectly complements the creamy pasta.

Using simple techniques, this recipe delivers restaurant-quality results with minimal effort. The combination of tender chicken, rich cheese sauce, and that signature BBQ kick creates a dish that’s as hearty as it is flavorful.

Ingredients for Honey Bbq Chicken Mac and Cheese

Comfort food perfection starts with these pantry staples and fresh additions for a smoky, creamy delight.

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The chicken is key here. Boneless, skinless breasts stay tender and absorb the BBQ sauce best. Look for firm, pink flesh at the store—avoid any with a grayish tint. Costco or Sam’s Club are great for bulk purchases if you’re feeding a crowd. For the cheese, block cheddar and Monterey Jack melt smoother than pre-shredded (which has anti-caking agents).

No honey BBQ sauce? Mix regular BBQ sauce with 2 tbsp honey for that sweet-tangy kick. Fresh out of sharp cheddar? Gouda or Colby work well (just avoid pre-shredded). Need a lighter option? Half-and-half instead of cream still gives richness. The Dijon mustard balances the sweetness—yellow mustard in a pinch, but it won’t have the same depth.

Leftovers keep in the fridge for 3-4 days—the flavors actually deepen overnight. Freeze portions for up to 3 months (thaw in the fridge before reheating). Reheat gently on the stove with a splash of milk to restore creaminess.

Step-by-Step Instructions for Honey BBQ Chicken Mac and Cheese

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

Step 1: Cook and Sauce the Chicken

Start by seasoning the 1.5 lb Chicken Breast with 1 tsp Kosher Salt and 0.5 tsp Ground Black Pepper. Heat a large skillet over medium-high heat, add 1 tbsp of the 4 tbsp Unsalted Butter, and cook the chicken for 6-8 minutes until golden brown and cooked through.

Remove the chicken from the skillet and set it aside to rest. In the same skillet, add the finely diced 0.5 whole Yellow Onion and minced 2 cloves Garlic Cloves. Cook for 2-3 minutes until the onion softens and becomes translucent.

Reduce the heat to medium, then stir in the 1 cup Barbecue Sauce and 0.25 cup Honey. Add the cooked chicken back to the skillet, coating it evenly in the sauce. Cook for an additional 2 minutes, then remove from heat and set aside.

Step 2: Prepare the Macaroni

Bring a large pot of salted water to a boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water for later use.

Return the drained pasta to the pot and set it aside. The reserved pasta water will help adjust the consistency of the cheese sauce later if needed.

Step 3: Make the Cheese Sauce

In a separate saucepan, melt the remaining 3 tbsp Unsalted Butter over medium heat. Once melted, whisk in the 3 tbsp All-Purpose Flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color.

Gradually pour in the 1 cup Whole Milk and 1 cup Heavy Cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.

Reduce the heat to low and stir in the 2 cups Sharp Cheddar Cheese, 1 cup Monterey Jack Cheese, and 1 tbsp Dijon Mustard. Stir until the cheeses are fully melted and the sauce is smooth.

Step 4: Combine and Serve

Add the sauced chicken to the pot with the cooked macaroni. Pour the cheese sauce over the top and gently fold everything together until the pasta and chicken are evenly coated.

If the mixture seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately while hot, ensuring every bite delivers the perfect balance of smoky, sweet, and creamy flavors.

Essential Equipment for Great honey bbq chicken mac and cheese

Essential Cookware

You’ll need a large skillet (I love my 12-inch cast iron) for browning the chicken and building the BBQ sauce. A 5-6 quart Dutch oven works perfectly for the pasta—it’s what I use for all my mac and cheese recipes. 🔥

Saucepan for Cheese

A 3-quart saucepan with heavy bottom is ideal for making the cheese sauce. I prefer All-Clad stainless steel for even heat distribution. The heavy base prevents scorching when you’re melting the cheddar and Monterey Jack.

Mixing Tools

Have a whisk ready for that roux—it prevents lumps better than a spoon. I also keep a wooden spoon handy for stirring the cheese sauce. A tongs set is essential for flipping the chicken pieces while they cook.

Measuring Essentials

Accurate measurements matter here. I use OXO Good Grips measuring cups and spoons—they’re durable and easy to read. The 1 cup BBQ sauce and ¼ cup honey need precise measuring for that perfect balance.

Cutting & Prep

A chef’s knife and cutting board are must-haves for dicing the onion and mincing garlic. I keep a garlic press on hand too—it saves time when I’m working with multiple cloves. Proper prep tools make this dish come together smoothly.

Serving in Style

For serving, I love a large ceramic bowl that shows off the layers of chicken and pasta. It keeps the dish warm longer than metal. A wooden serving spoon helps portion out those perfect servings with the ideal ratio of chicken to mac and cheese.