Chicken Bacon Mac and Cheese With Barbecue Sauce
Creamy four cheese mac and cheese loaded with juicy seasoned chicken, crispy bacon, scallions, and a drizzle of tangy barbecue sauce.
👩🍳Smoky Chicken Bacon Mac and Cheese with Barbecue Sauce
In our house, macaroni and cheese is always a hit. My middle child spotted a recipe for fried chicken mac and cheese that looked tempting, but it used frozen breaded chicken strips and a pretty basic pasta. I decided to make my own version for her with flavors that felt more homemade and comforting.
The first time I tested it, I breaded and air fried chicken strips. They tasted fine, but the process took way too long, and I knew it wasn’t something I’d want to share on the blog. This time, I went with chicken breasts seasoned generously, cooked hot and fast, then sliced thin so every bite had juicy flavor.
For the base, I made a creamy four cheese mac and cheese and folded in crispy bacon. Everything gets topped with fresh scallions and a drizzle of barbecue sauce, and that’s how this smoky, cheesy, irresistible recipe came together.
🛒 Barbecue Chicken Macaroni and Cheese Ingredient List
🥣 Visual Process for Making Barbecue Chicken Macaroni and Cheese
Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the elbow pasta until it is one minute shy of the package directions. You want it very al dente because it will finish cooking in the oven. Drain the pasta, rinse with cold water to stop the cooking, and transfer it to a large mixing bowl. Set it aside while you work on the other components.
Line a baking sheet with foil and lay out the slices of bacon. Place the pan in the oven and bake for 15 to 20 minutes, or until the bacon is browned and mostly crispy. You do not need it completely crisp since it will be baked again with the macaroni. Remove the bacon from the oven and let it cool on the sheet pan until you can handle it. Once cooled, crumble or chop it into small pieces.
While the bacon cooks, heat olive oil in a large skillet over medium-high heat. Slice the chicken breasts in half horizontally so you have four thin cutlets. Season both sides with onion powder, garlic powder, smoked paprika, cayenne, salt, and pepper, dividing the spices evenly among all four pieces. Place the chicken in the hot skillet and let it sear without moving it for 5 to 6 minutes until the bottom is deeply golden. Flip and sear the other side for another 5 to 6 minutes, or until the chicken is fully cooked. Remove the chicken to a cutting board and let it rest for a few minutes, then chop into bite-sized pieces.
Add the chopped chicken and bacon to the bowl of cooked pasta. Stir everything together so the meat is evenly distributed. Set the bowl aside while you make the cheese sauce.
In a clean large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Mix in the Dijon mustard, then season with a pinch of salt and pepper.
Sprinkle the flour over the mixture and whisk continuously for about 2 minutes. This helps cook out the raw flour taste and creates the base for your sauce. Lower the heat slightly and begin adding the milk a little at a time, whisking constantly to prevent lumps. Continue adding milk gradually until all 4 cups have been incorporated. Raise the heat and bring the sauce just to a boil, then reduce it to a gentle simmer. Keep whisking until the sauce thickens enough to coat the back of a spoon.
Once thickened, stir in paprika, garlic powder, and onion powder. Remove the pan from the heat and add the cheddar and pepper jack cheeses. Stir until the cheese melts completely and the sauce is smooth and creamy.
Pour the cheese sauce over the pasta, chicken, and bacon mixture, stirring until everything is well coated.
Prepare a baking dish by lightly greasing it or lining it with foil. Spoon half of the macaroni mixture into the dish. Sprinkle the gouda evenly over the pasta, then drop dollops of sour cream on top and spread it as evenly as you can. Add the rest of the macaroni mixture over the sour cream layer and spread it out. Finish by sprinkling the parmesan cheese over the top, followed by some chopped scallions for a fresh bite of flavor.
Place the dish in the oven and bake for about 25 minutes, or until the cheese is melted and bubbly and the top is lightly golden. Remove from the oven and let it rest for 5 minutes before serving.
Serve warm with BBQ sauce drizzled over each portion or on the side for dipping.
I think this macaroni and cheese makes an excellent leftovers lunch the next day.
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Chicken Bacon Mac and Cheese With Barbecue Sauce
Equipment
- Colander
Ingredients
- 4 slices crispy bacon (crumbled)
- 2 chicken breasts (sliced in half horizontally)
- 1 tsp olive oil
- 1 teaspoon onion powder
- 1 teaspoon galic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne powder
- bbq sauce
- scallions
Mac
- 1 lb elbow pasta
- 4 tbsp butter
- ½ large onion (chopped)
- 2 garlic cloves (minced)
- 2 tbsp dijon mustard
- salt and pepper (to taste)
- ¼ cup flour
- 4 cups whole milk
- 1 cup sharp cheddar cheese (shredded)
- 1 cup pepper jack cheese (shredded)
- 1 cup gouda (shredded (or 8 slices))
- 1 cup sour cream
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup parmesan cheese
Instructions
- Preheat oven to 350°F.
- Cook 1 lb elbow pasta for one minute less than the package directions, aiming for a very al dente texture. Be cautious not to overcook, as the pasta will continue to cook in the oven. Strain and rinse with cold water, then add it to a large bowl. Set aside.
- While the pasta is cooking, line a baking sheet with aluminum foil and lay 4 slices crispy bacon on top. Bake in the oven for 15-20 minutes or until brown and mostly crispy. You don't need to be too fussy about how done it is because we are going to add it to the macaroni before baking it. When its done, remove from the oven and let cool while you prepare the rest of the ingredients.
- While the bacon is cooking, heat 1 tsp olive oil in a large skillet over medium-high heat. High heat ensures the chicken carmalizes and creates amazing flavor. Slice 2 chicken breasts in half horizontally and season both sides with 1 teaspoon onion powder, 1 teaspoon galic powder, 1 teaspoon smoked paprika ¼ teaspoon cayenne powder, salt and pepper. Split the seasoning amongst all four sides of the chicken.
- Add the chicken to the hot skillet and sear, undistrubed for 5-6 minutes. Flip and sear the other side for 5-6 minutes. Remove to a cutting board to cool slightly.
- Chop the chicken and bacon up into small, bite-sized pieces.
- Combine the pasta, bacon, and chicken in a large bowl.
- Heat a clean large skillet over medium heat, melt 4 tbsp butter. Add ½ large onion (chopped) and cook until just softened, then add 2 garlic cloves (minced). Incorporate 2 tbsp dijon mustard, salt and pepper.
- Whisk in ¼ cup flour and continue whisking for 2 minutes.
- Reduce heat to low and gradually add 4 cups whole milk, stirring constantly. Increase heat and bring the mixture to a boil, continuing to cook while whisking constantly. Reduce heat and simmer until the sauce thickens and just coats the back of a spoon.
- Then stir in 2 teaspoons paprika, 2 teaspoons garlic powder and 2 teaspoons onion powder.
- Remove the skillet from heat and add 1 cup sharp cheddar cheese and 1 cup pepper jack cheese, stirring until smooth. Add in the cooked pasta and stir to coat.
- Spoon half of the macaroni and cheese into the prepared foil pan.
- Spread 1 cup gouda over the mac and cheese. Top with 1 cup sour cream. Spread this as best you can.
- Then top with the remaining macaroni and cheese. Sprinkle evenly with 1 cup parmesan cheese and some chopped scallions.
- Bake for 25 minutes. Serve warm with bbq sauce.
Nutrition
FAQs
Can I prepare this ahead of time?
Yes! You can assemble the mac and cheese completely, cover it tightly, and refrigerate it for up to a day before baking. Just add about 10 extra minutes to the bake time since it will be starting cold.
Why rinse the pasta with cold water?
It stops the cooking immediately, keeping the pasta al dente. Since the noodles will cook more in the oven, rinsing ensures they don’t turn mushy.
Do I have to use three different cheeses?
No, but the mix of sharp cheddar, pepper jack, and gouda gives layers of flavor: sharp, spicy, and creamy. If you want to simplify, use cheddar as the base and add one melty cheese like gouda or Monterey Jack.
Is the sour cream layer necessary?
It’s optional but highly recommended. It adds a creamy tang and creates a lasagna-like effect when you cut into the mac and cheese.
Serving Suggestions
This barbecue macaroni and cheese is a full meal on its own. If you want something lighter on the side, try a simple green salad with a vinaigrette. This goes well with a nice cold beer or a glass of iced tea.
More Comfort Food!
If comfort food is your thing, you’ll definitely want to check out these other recipes. They each bring their own twist, from smoky barbecue to bold buffalo heat.
The Blackberry Whiskey 321 Ribs are melt-in-your-mouth tender with a sweet, boozy glaze that takes barbecue to a whole new level. If chicken sandwiches are more your style, the Buffalo Chicken Sandwiches with Whipped Hot Honey Gorgonzola bring spicy heat and creamy richness together in one unforgettable bite.
Seafood lovers will appreciate the Smoked Mac and Cheese with Seafood, packed with shrimp, scallops, and crab for a decadent upgrade to the classic. On the simpler side, the Smoked Mac and Cheese keeps things traditional but adds that irresistible smoky depth you only get from slow cooking.
And of course, no cookout is complete without juicy Barbecue Chicken, marinated and grilled until perfectly tender and full of flavor.