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A close-up showcases the delicious, creamy texture of Shredded BBQ Chicken Mac and Cheese, highlighting the shredded chicken and cheesy pasta.

Irresistible Shredded BBQ Chicken Mac and Cheese

This recipe combines the comfort of mac and cheese with the smoky sweetness of BBQ chicken for a truly irresistible dish. A creamy cheese sauce made with cheddar, Gruyere, and Monterey Jack perfectly complements the tender, shredded chicken tossed in a tangy BBQ sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 1 lb elbow macaroni
  • 6 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups milk whole or 2%
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dry mustard
  • 4 cups shredded cheddar cheese sharp or medium
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 1/4 cup cream cheese, softened optional
  • Chopped green onions optional
  • Crispy bacon bits optional
  • Extra BBQ sauce for drizzling optional

Equipment

  • Large pot or Dutch oven
  • Large saucepan
  • whisk
  • Cheese grater
  • measuring cups and spoons
  • cutting board
  • knife
  • Slow cooker, Instant Pot, or Baking sheet (depending on chicken cooking method)

Method
 

  1. Season chicken breasts with salt, pepper, smoked paprika, and garlic powder.
  2. Cook the chicken using your preferred method (slow cooker, Instant Pot, or oven):
  3. Slow Cooker: Place chicken in the slow cooker, pour BBQ sauce and apple cider vinegar over the top. Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is easily shredded.
  4. Instant Pot: Place chicken in the Instant Pot with 1 cup water or broth. Cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release. Shred chicken and mix with BBQ sauce and apple cider vinegar.
  5. Oven: Bake chicken at 375°F (190°C) for 20-25 minutes, or until cooked through. Shred chicken and mix with BBQ sauce and apple cider vinegar.
  6. Cook macaroni according to package directions until al dente. Drain well and set aside.
  7. In a large saucepan or Dutch oven, melt butter over medium heat.
  8. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  9. Gradually whisk in milk, ensuring there are no lumps. Bring to a simmer, stirring constantly.
  10. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  11. Stir in salt, pepper, garlic powder, onion powder, and dry mustard.
  12. Remove from heat and gradually add shredded cheddar, Monterey Jack, and Gruyere cheese, stirring until completely melted and smooth. If using, stir in cream cheese.
  13. Add cooked macaroni to the cheese sauce and stir to coat.
  14. Gently fold in the shredded BBQ chicken.
  15. Serve immediately, garnished with chopped green onions and crispy bacon bits, if desired. Drizzle with extra BBQ sauce for an added kick.

Notes

For best results, use freshly shredded cheese. You can adjust the amount of BBQ sauce to your liking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.