Honey BBQ Chicken Mac & Cheese

Ingredients

Pasta and Cheese

• 8 ounces elbow macaroni (or 10–12 ounces small shells for extra sauce retention)
• 2 cups sharp cheddar, grated
• 1 cup fontina or mozzarella, shredded for melt and stretch
• 1/2 cup parmesan, finely grated for salt and umami

• 2 cups cooked chicken, shredded (rotisserie or poached)
• 3/4 cup honey BBQ sauce (use a blend of store-bought and a splash of honey for shine)
• 1 cup whole milk or 3/4 cup milk + 1/4 cup heavy cream for silkiness
• 2 cups whole milk or half-and-half for béchamel base
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour for roux
• 1 teaspoon smoked paprika for a smoky backbone
• 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
• Salt and freshly ground black pepper to taste

• 1 cup panko breadcrumbs mixed with 1 tablespoon melted butter for a crisp top
• 2 tablespoons chopped fresh parsley or chives for brightness
• Optional: 1/2 cup corn kernels or 1/2 cup diced red bell pepper for texture and color

• Large pot for boiling pasta
• Medium saucepan for sauce
• 9x9 baking dish or 2-quart casserole
• Whisk and wooden spoon

Preparing the Macaroni

Boil with intention

• Bring 4–6 quarts of water to a rolling boil; add 1 tablespoon kosher salt to flavor the pasta internally.
• Add elbow macaroni and stir immediately to prevent sticking.
• Cook to 2 minutes under al dente on the package time if you plan to bake; the pasta will finish cooking in the oven while absorbing sauce.
• Reserve 1/2 to 1 cup of pasta cooking water before draining to adjust sauce looseness later.

• Drain thoroughly in a colander; do not rinse with cold water if you want sauce adherence—only rinse if pasta will sit for a long time to stop cooking.

• Start boiling pasta while you begin the sauce so both components are hot and combine smoothly; aim to have pasta drained within five minutes of finishing the sauce.
• If using fresh add-ins like corn or bell pepper, blanch or sauté briefly to remove raw crunch; add during sauce step to marry flavors.

• Test a piece of macaroni for bite and chew; it should have a slight resistance but not chalky center.
• If pasta appears overcooked, toss with a little olive oil to prevent total breakdown and assemble immediately to bake briefly rather than long baking times.

Cooking the Sauce and Chicken

Make a stable roux-based cheese sauce

• Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat.
• Whisk in 3 tablespoons all-purpose flour and cook for 1–2 minutes until it smells nutty but does not brown; this removes raw flour taste.
• Slowly whisk in 2 cups warm milk (heat separately) to avoid lumps, then add a splash of cream if using for extra silk.
• Bring the béchamel to a gentle simmer, whisking constantly until it thickens to coat the back of a spoon.

• Add 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and season with salt and pepper to taste—the smoked paprika ties into the BBQ profile.
• Remove from heat briefly and whisk in 2 cups total shredded cheeses in batches: start with sharper cheddar for backbone, then add fontina or mozzarella for melt, finishing with parmesan stirred in to emulsify and add umami.

• Toss 2 cups shredded chicken with 3/4 cup honey BBQ sauce in a bowl; taste and add more sauce if you prefer a sweeter, glossier profile.
• Fold the sauced chicken into the warm cheese sauce so the chicken heats through and the sauce clings to the meat; do not simmer aggressively or the sauce may separate.

• If sauce is too thick for mixing with pasta, thin with reserved pasta water a tablespoon at a time to desired creaminess; the starch helps the sauce adhere.
• If sauce is too loose, return to low heat and stir in a small handful of shredded cheese to tighten texture, or whisk in 1 teaspoon cornstarch dissolved in cold water and bring to simmer briefly.

Combining, Baking, and Topping

Combine pasta and sauce for even coating

• Place drained pasta back in the warm pot or a large mixing bowl; pour the chicken-cheese sauce over the pasta while both are hot to ensure even coating.
• Use a wooden spoon or silicone spatula to fold gently until every piece is covered; add reserved pasta water sparingly if you need to loosen the mixture, aiming for a saucy but not soupy finish.

• Transfer the mixture to a 9x9 baking dish or 2-quart casserole, smoothing the surface to create even baking and browning.
• Mix 1 cup panko breadcrumbs with 1 tablespoon melted butter and a pinch of salt; sprinkle evenly over the pasta for a crunchy contrast.
• Optionally add an extra 1/4 cup grated cheddar on top beneath crumbs for extended cheesiness under the crust.

• Preheat oven to 375°F (190°C). Bake uncovered for 15–20 minutes until sauce bubbles around the edges and the top is golden brown.
• For a blistered finish, switch to broil for 1–2 minutes watching closely to avoid burning; remove when breadcrumbs are golden and cheese has begun to brown.

• If the top is browning too quickly before the center is hot, tent foil loosely and continue baking to maintain moisture.
• Let rest 5–7 minutes after baking to thicken the sauce and ease serving; the creamed sauce tightens slightly as it cools and holds shape better when plated.

Finishing Touches and Serving

Garnish for contrast and balance

• Sprinkle chopped fresh parsley or chives over the baked surface for color and a fresh herb lift that cuts through richness.
• Add a light drizzle of extra honey BBQ sauce just before serving for shine and an intensified sweet-smoky hit; serve additional sauce on the side for those who want more.

• Use a wide, flat spatula to portion to preserve the breadcrumb crust; press gently when plating to include both crust and cheesy interior in each serving.
• Pair with a crisp side salad dressed with an acidic vinaigrette to cut richness when serving a full meal.

• Serve warm, not piping hot, to allow the cheese sauce to coat the palate rather than burn. Wait 5–7 minutes after baking for best texture.

• Choose a medium-bodied white like unoaked Chardonnay or a fruity rosé; for beer, a session IPA or amber ale balances sweetness and smoked notes.

Variations and Substitutions

Swap proteins

• Replace shredded chicken with pulled pork for a heartier BBQ mac or use cooked diced smoked sausage for more fat and smokiness.
• For a vegetarian option, substitute roasted cauliflower florets or smoked tofu tossed in BBQ sauce to mimic texture and flavor.

• Use low-fat milk and increase béchamel thickness slightly to maintain creaminess if avoiding full-fat dairy; add a tablespoon of cream cheese for body without heavy cream.
• Swap cheddar with smoked gouda or a combination of cheddar and Monterey Jack for a milder, creamier melt.

• Use gluten-free pasta and replace flour roux with a slurry of cornstarch or arrowroot; whisk the slurry into simmering milk to thicken, then proceed with cheese.
• For grain-free topping, pulse pork rinds with parmesan for a crunchy crust instead of panko breadcrumbs.

• If honey BBQ makes the dish too sweet, stir in 1–2 teaspoons Dijon mustard or a splash of apple cider vinegar into the sauce to add tang and cut sweetness.
• For heat, add 1/4–1/2 teaspoon cayenne or a few dashes of hot sauce to the sauce before combining with pasta.

Storage, Reheating, and Make-Ahead

Refrigeration

• Cool the baked mac & cheese to room temperature (no more than two hours) and store in an airtight container for up to 3–4 days in the refrigerator.
• Store leftover sauce and pasta separately when possible to preserve texture; combine and reheat when ready to serve for best results.

• Freeze in a tightly sealed container for up to 2 months. Slight separation of sauce is normal; cheese may become grainy after freezing but reheats acceptably when managed correctly.
• To freeze individual portions, wrap tightly with plastic wrap and foil for easier thawing and reheating.

• Reheat a portion in the oven at 350°F (175°C) covered for 12–15 minutes until heated through; remove cover for the last 3–5 minutes to refresh the breadcrumb topping.
• For stovetop reheating, warm in a saucepan over low heat with a splash of milk or reserved pasta water, stirring gently to re-emulsify the sauce.

• Thaw overnight in the refrigerator, then bake at 350°F (175°C) covered for 25–30 minutes until center is hot; uncover and broil briefly to crisp the top if desired.

• Assemble the dish through step of topping with panko, cover tightly, and refrigerate up to 24 hours; bake directly from chilled, adding 5–10 minutes to baking time and tenting if top browns too quickly.

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

• Yes. Shred rotisserie chicken and toss with honey BBQ sauce before folding into the cheese sauce. Rotisserie chicken adds ready-to-use flavor and reduces cook time; ensure chicken is heated through in the sauce to avoid cold pockets.

• Use medium heat when melting cheese into the béchamel and remove the pan from direct heat if you need to stir in cheese gradually. Avoid boiling after adding cheese and use freshly grated cheese rather than pre-shredded, which often contains anti-caking agents that hinder smooth melting.

• Tossing the chicken with honey BBQ first ensures an even glaze and concentrated flavor on the meat. Stirring some sauce into the cheese sauce also distributes the BBQ profile through the entire dish; balance is achieved by doing both in moderation.

• Yes. Use a dairy-free butter substitute and full-fat coconut milk or unsweetened soy creamer to make a béchamel-like base, then use dairy-free shredded cheese alternatives designed for melting. Note texture and flavor will differ; add nutritional yeast for savory depth.

• Increase smoked paprika by small increments and use smoked cheeses such as smoked gouda in part of the cheese blend. Searing or briefly smoking the cooked chicken before adding to the sauce also intensifies the smoked profile without liquid smoke.

• Stir in a splash of milk or reserved pasta water while reheating on the stovetop to reintroduce creaminess. In the oven, cover loosely with foil and add 1–2 tablespoons of milk per portion before warming to help rehydrate the sauce.

• Yes. Prepare pasta slightly under al dente and make the cheese sauce ahead. Keep pasta and sauce separate; combine and bake shortly before serving. This scales well—multiply quantities proportionally and use larger baking vessels to ensure even heating.

• Store the topping separately and toast in a skillet or oven before sprinkling on reheated portions. Alternatively, reheat the mac without topping and add freshly toasted panko right before serving to retain crunch.

• Increase the béchamel base by 1/2 cup milk and add an additional 1/2 cup shredded cheese for every extra cup of pasta to maintain creaminess without thinning the overall texture. Thin slightly with reserved pasta water as needed while combining.