Save A comforting, creamy mac and cheese loaded with tender BBQ chicken and a touch of honey for sweet, smoky flavor—all made in one pot for easy cleanup.
I first made this recipe on a busy weeknight, and it became an instant favorite because everyone loved how rich and flavorful it was. The touch of honey makes the BBQ chicken extra irresistible.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), diced, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, salt and black pepper to taste
- Sauce: 1 cup (240 ml) BBQ sauce (your favorite style), 2 tbsp honey
- Pasta & Cheese: 350 g (12 oz) elbow macaroni (uncooked), 3 cups (720 ml) low-sodium chicken broth, 1 cup (240 ml) whole milk, 2 cups (200 g) shredded sharp cheddar cheese, 1 cup (100 g) shredded mozzarella cheese, 2 tbsp unsalted butter
- Topping (Optional): 2 tbsp chopped fresh parsley, 1/4 cup (25 g) crispy fried onions or bread crumbs
Instructions
- Brown the chicken:
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add diced chicken, smoked paprika, garlic powder, salt, and pepper. Sauté for 4 to 5 minutes until chicken is lightly browned (it does not need to be fully cooked through yet).
- Add sauce and honey:
- Stir in BBQ sauce and honey. Cook for 2 minutes, coating the chicken.
- Mix macaroni and liquids:
- Add the uncooked macaroni, chicken broth, and milk. Stir to combine, ensuring the pasta is submerged.
- Simmer the pasta:
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Make it creamy:
- Stir in butter, cheddar, and mozzarella cheeses. Mix until the cheese is fully melted and the sauce is creamy.
- Final seasoning:
- Taste and adjust seasoning. Remove from heat.
- Serve:
- Garnish with fresh parsley and crispy onions or bread crumbs if desired. Serve hot.
Save This is the dish my family asks for again and again at busy times, especially after soccer practice when comfort food is just what we need. Sharing bowls of mac and cheese straight from the pot makes for happy memories together.
Required Tools
Large deep skillet or Dutch oven, wooden spoon or spatula, measuring cups and spoons, and a cheese grater if shredding cheese fresh.
Allergen Information
Contains dairy from milk, cheese, and butter. Contains wheat from macaroni, and BBQ sauce may contain soy or gluten—always double check labels for allergens.
Nutritional Information
Each serving: 670 calories, 23 g total fat, 74 g carbohydrates, and 40 g protein.
Save For extra comfort, serve right from the pot while still hot and gooey. This dish is even tastier as leftovers the next day.
Recipe Help & FAQs
- → How do I prevent the macaroni from sticking during cooking?
Stir occasionally while the pasta simmers to keep it from sticking and ensure even cooking in the broth and milk mixture.
- → Can I use pre-cooked chicken instead of raw chicken breasts?
Yes, adding pre-cooked chicken after glazing it in the BBQ sauce and honey maintains tenderness and speeds up the process.
- → What cheeses work best for a creamy texture?
Sharp cheddar and mozzarella cheeses melt smoothly together, creating a rich and creamy sauce that coats the pasta.
- → How can I add a smoky or spicy kick to the dish?
Use smoked cheddar or a pinch of chipotle powder for smokiness; spicy BBQ sauce or hot sauce adds heat to the flavors.
- → Is it necessary to use both butter and cheeses in the sauce?
Butter enriches the sauce and helps cheese melt evenly, enhancing the creamy consistency and flavor.