Save A comforting blend of creamy macaroni and cheese, topped with smoky barbecue chicken for the ultimate family-friendly casserole.
This mac & cheese casserole reminds me of cozy family dinners during colder months—it always disappears fast at our table and was an instant hit the first time I added BBQ chicken as a topping.
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 and Pasta:
- Preheat oven to 180°C (350°F). Lightly grease a 22x33 cm (9x13-inch) baking dish. Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Cook the Chicken:
- While pasta cooks, 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.
- Assemble and Top:
- Combine cooked macaroni with cheese sauce and pour into prepared baking dish. Evenly top with BBQ chicken. Mix panko breadcrumbs with melted butter and sprinkle over the top, followed by extra cheddar.
- Bake and Serve:
- Bake for 20 minutes, or until golden and bubbling. Let rest for 5 minutes before serving.
Save Baking this casserole is a family tradition—we love gathering around to scoop big servings after a busy day and it always brings everyone to the table in laughter and anticipation.
Serving Suggestions
Pair with a crisp green salad or steamed vegetables for a balanced meal the whole family will enjoy.
Allergen & Nutrition Info
Contains milk (dairy) and wheat (gluten). May contain eggs (in some pasta) and soy (in BBQ sauce or cheese). Nutrition per serving: 610 calories, 27 g fat, 59 g carbohydrates, 36 g protein.
Make Ahead & Storage
Assemble the casserole in advance and refrigerate for up to 24 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
Save This casserole delivers familiar flavors and a little extra zing—perfect for any casual celebration or a comforting weeknight dinner.
Common Questions
- → What type of pasta works best?
Elbow macaroni is ideal as it holds the cheese sauce well and creates a comforting texture.
- → Can I use a different cheese mix?
Yes, sharp cheddar, mozzarella, and Parmesan offer a nice balance of creaminess and flavor, but feel free to experiment with other melting cheeses.
- → How do I ensure the chicken stays moist?
Cook chicken breasts gently, allow resting time, and toss them in barbecue sauce to keep the meat juicy and flavorful.
- → What’s the purpose of smoked paprika?
It adds a subtle smoky warmth that complements both the cheese sauce and the chicken's barbecue flavor.
- → Can I prepare this ahead of time?
Yes, assemble the casserole and refrigerate before baking, then bake fresh when ready to serve.
- → What alternatives are there for the breadcrumb topping?
Panko breadcrumbs mixed with melted butter give a crunchy crust, but crushed crackers or nuts can be used for variation.