Save to Pinterest A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
This recipe was a hit the first time I made it for my kids. The barbecue chicken adds a delicious twist that keeps everyone coming back for seconds.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 700 ml (3 cups) whole milk, 200 g (2 cups) sharp cheddar cheese (shredded), 80 g (3/4 cup) mozzarella cheese (shredded), 60 g (1/2 cup) Parmesan cheese (grated), 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp smoked paprika (optional), 1/4 tsp ground mustard (optional)
- BBQ Chicken: 2 large boneless skinless chicken breasts, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp ground black pepper, 150 ml (2/3 cup) barbecue sauce
- Topping: 50 g (1/2 cup) panko breadcrumbs, 1 tbsp melted butter, 30 g (1/4 cup) cheddar cheese (shredded)
Instructions
- Prep and Cook Pasta:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish. Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Cook BBQ Chicken:
- While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken breasts with smoked paprika, salt, and pepper. Cook for about 6-7 minutes per side or until cooked through. Remove from heat, let rest for 5 minutes, then shred with two forks. Toss shredded chicken with barbecue sauce; set aside.
- Make Cheese Sauce:
- For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth and thickened (about 5 minutes). Remove from heat and stir in cheddar, mozzarella, Parmesan, salt, pepper, smoked paprika, and ground mustard until cheese is melted and sauce is smooth.
- Assemble & Bake:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken. Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar. Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save to Pinterest This casserole has become a staple at our Sunday dinners. Watching everyone dig in together makes every spoonful even more special.
Required Tools
Large pot, skillet, saucepan, baking dish (9x13-inch), whisk, mixing bowls
Notes
Substitute rotisserie chicken for a speedier meal, use your favorite barbecue sauce for varied flavors, add sautéed onions or jalapeños for extra kick, and serve with a crisp salad for balance.
Nutritional Information
Per serving: 610 calories, 27 g total fat, 59 g carbohydrates, 36 g protein
Save to Pinterest Serve this classic comfort food hot and bubbly for the best flavor and texture. It is sure to be requested again and again!
Common Recipe Questions
- → Can I substitute another type of pasta?
Yes, penne, fusilli, or shells work well if you prefer a different shape or texture.
- → How do I ensure the cheese sauce is smooth?
Whisk flour and butter thoroughly before adding milk slowly, stirring constantly to prevent lumps.
- → Can I make this dish ahead of time?
Yes, assemble and refrigerate before baking. Bake fresh and add the panko topping just before baking.
- → What barbecue sauce is best?
Any style works; smoky, spicy or sweet. Choose your favorite to suit your taste.
- → Is there a gluten-free option?
Use gluten-free pasta and breadcrumbs. Check all labels to ensure no hidden gluten sources.
- → How can I add extra flavor?
Add sautéed onions or jalapeños, or use smoked paprika and ground mustard in the sauce.