BBQ Pulled Chicken Macaroni and Cheese – A Comfort Food with a Smoky Twist

BBQ Pulled Chicken Macaroni and Cheese is one of those dishes that combines all the flavors you love in one hearty, satisfying meal. The smoky BBQ chicken mixed with creamy, cheesy pasta makes it the ultimate comfort food, with a little extra kick from Frank’s Red Hot and chipotle powder. This recipe has become a favorite in our house for its richness, flavor, and how easy it is to put together, even on the busiest nights.

I remember the first time I made this dish. I had been craving macaroni and cheese, but I wanted to add a twist that would excite my taste buds. The idea of mixing BBQ pulled chicken into the creamy cheese sauce was a no-brainer. When I added the BBQ sauce and a touch of Frank’s Red Hot to the chicken, the flavor came together beautifully, and the kids loved it. Emma and Jack always ask for this dish now, especially when I’ve got some leftover rotisserie chicken. It’s the perfect weeknight dinner that feels like a treat.

If you’re looking for more ways to twist up comfort food, be sure to check out our Comfort Food with a Twist category for more inspiration.

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Why You’ll Love BBQ Pulled Chicken Macaroni and Cheese

If you’re a fan of comfort food and love BBQ flavors, this dish will be your new go-to. The addition of BBQ chicken not only elevates the classic mac and cheese but also adds layers of smoky, spicy goodness. The chipotle powder and Frank’s Red Hot give it the perfect amount of heat, while the cheddar and pepper jack cheese create a creamy, cheesy sauce that’s irresistible.

What I love most about this recipe is how customizable it is. You can make it healthier by swapping out regular milk for chicken broth, or use low-fat cheese to reduce calories. You can also adjust the level of heat to your preference — a little extra hot sauce if you like it spicy, or a milder version if you’re feeding little ones.

Looking for more creamy pasta dishes? You can check out my Crispy Chicken Alfredo with Lemon and Garlic recipe for another flavorful twist on a classic.

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Ingredients for BBQ Pulled Chicken Macaroni and Cheese

BBQ Chicken:

• 1½ lb boneless, skinless chicken breasts (sliced in half for quicker cooking)
• ½ tsp salt (more as needed)
• ½ tsp pepper
• ½ tsp chipotle powder
• 1 tsp oil (for cooking)
• ⅓ cup BBQ sauce (more as needed)
• 2 tbsp Frank’s Red Hot (optional, but adds a great kick!)

Mac and Cheese:

• 12 oz box medium shell pasta (about 2 cups dry pasta, gluten-free works too)
• 4 tbsp butter
• ¼ cup all-purpose flour (or gluten-free flour)
• ½ tsp salt and pepper
• ½ tsp chipotle powder
• 1½ cups milk (any milk of choice or chicken broth)
• ½ cup water (or chicken broth)
• ¾ cup shredded cheddar cheese
• ½ cup shredded pepper jack cheese

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How to Make BBQ Pulled Chicken Macaroni and Cheese

Step 1: Cook the Chicken

Start by heating 1 tsp of oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and chipotle powder. Cut the chicken breasts in half to ensure an even, quicker cook. Cook the chicken for 8-10 minutes on each side or until it reaches an internal temperature of 165°F. Let the chicken rest for a few minutes before shredding it.

Once the chicken has cooled slightly, shred it and toss it in BBQ sauce and Frank’s Red Hot (if using). Set the BBQ chicken aside.

Step 2: Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil and cook the shell pasta according to the package instructions. Drain and set aside. You can reserve about 1/2 cup of pasta water to help loosen the sauce later if needed.

Step 3: Make the Cheese Sauce

In the same pot used for the pasta, melt the butter over medium heat. Once the butter has melted, add the flour and whisk well to make a roux. Continue to whisk for about 1 minute to cook out the flour. Add the milk and water to the pot, and bring it to a simmer. Cook for 5-7 minutes, whisking frequently, until the sauce begins to thicken.

Once the sauce is thickened, stir in the shredded cheddar, shredded pepper jack cheese, and chipotle powder. Stir until the cheese has fully melted, then taste the sauce and add more salt or pepper if needed.

Step 4: Combine the Pasta, Chicken, and Sauce

Add the cooked pasta and BBQ pulled chicken to the cheese sauce. Toss everything together, making sure the pasta and chicken are well coated in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.

Step 5: Serve or Bake

You can serve the BBQ Pulled Chicken Macaroni and Cheese immediately, or you can take it to the next level by baking it in a 9×9 casserole dish. If you’re baking it, preheat your oven to 400°F. Transfer the mac and cheese to the casserole dish, top with extra shredded cheddar cheese and a drizzle of BBQ sauce, and bake for about 15 minutes until the top is golden and bubbly.

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Recipe Tips For BBQ Pulled Chicken Macaroni and Cheese

• Taste the cheese sauce: Be sure to taste as you go and adjust the seasoning. You may want to add a little more salt, pepper, or hot sauce to suit your taste.
• Make it healthier: Swap chicken broth for milk, use low-fat cheese, and try protein pasta for a lighter version of this dish.
• Don’t overcook the noodles: Cook the pasta al dente so it holds up well with the creamy sauce.
• Avoid over-baking: If you choose to bake it, don’t leave it in the oven for too long. Just enough to lightly brown the top is perfect!

Frequently Asked Questions For BBQ Pulled Chicken Macaroni and Cheese