Pin A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
This recipe instantly became a favorite at our house. The first time I served it after a long weekend, everyone went back for seconds. My kids loved the cheesy layer and the smoky chicken topping made the dish unforgettable.
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 Oven and Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish.
- Cook Pasta:
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- Prepare 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 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 and set aside.
- Make 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.
- Combine and Assemble:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken.
- Add Topping:
- Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Pin I made this for our family picnic last summer. As the casserole came out of the oven, everyone gathered in the kitchen—there were happy shouts and plenty of memories made with every cheesy bite.
Required Tools
Large pot, skillet, saucepan, baking dish (9x13-inch), whisk, mixing bowls
Allergen Information
Contains dairy and wheat. Possible traces of egg and soy if present in ingredients, always check labels.
Nutritional Information
610 calories per serving. 27 g fat, 59 g carbohydrates, 36 g protein.
Pin This casserole is best enjoyed fresh and warm. Leftovers reheat beautifully for quick lunches or dinners.
Recipe Q&A
- → What pasta works best for this dish?
Elbow macaroni is ideal as it holds the cheese sauce well and bakes evenly.
- → Can I prepare the chicken ahead of time?
Yes, cooking and shredding the chicken in advance helps save preparation time.
- → How can I make the cheese sauce smoother?
Whisk the flour and butter mixture thoroughly before gradually adding warm milk to avoid lumps.
- → What substitutes work for barbecue sauce?
Try smoky, spicy, or sweet barbecue varieties to suit your taste preferences.
- → Is there a way to add more texture to the topping?
Mixing panko breadcrumbs with melted butter before sprinkling adds a crisp golden crust after baking.
