Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family friendly casserole.
This dish first made an appearance at our weekend family gathering and instantly became a staple everyone craves. Its creamy, smoky layers are perfect for pleasing even the pickiest eaters.
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
- Prepare Oven & Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Cook Chicken:
- 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:
- 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 Mac & Cheese:
- 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.
Save My kids always ask for seconds when I make this casserole, and it's the perfect dish for sharing at potluck dinners with extended family.
Required Tools
Large pot, skillet, saucepan, baking dish (9x13 inch), whisk, mixing bowls
Allergen Information
Contains milk (dairy), wheat (gluten). May contain eggs (if using certain pasta), soy (if present in BBQ sauce or cheese). Always double check labels.
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 59 g, Protein 36 g
Save Enjoy this bubbling casserole for dinner with your favorite sides. It's sure to satisfy and warm up any gathering.
Common Questions
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the creamy sauce well, but other small shapes like cavatappi or shells also work.
- → How can I ensure the cheese sauce is smooth?
Whisk the flour and butter into a roux first, then slowly add milk while stirring to avoid lumps, cooking until thickened.
- → Can I prepare the chicken in advance?
Yes, cooking and shredding the chicken ahead saves time; toss it with barbecue sauce just before assembling.
- → What variations can enhance the flavor?
Add sautéed onions, jalapeños, or swap regular BBQ sauce for a spicy or sweet variant to customize the flavor profile.
- → How to achieve the crunchy topping?
Mix panko breadcrumbs with melted butter and a bit of cheddar before sprinkling on top; bake until golden for a crisp finish.
- → Is there a quicker way to prepare this dish?
Using rotisserie chicken instead of cooking raw chicken breasts shortens prep time substantially.