Smoky BBQ Chicken Mac and Cheese

I’ve been making this BBQ chicken mac and cheese on repeat lately, and I can’t get enough of how the tangy Sweet Baby Ray’s sauce plays with all that creamy, melted cheese. The secret is using room temperature cream cheese so it melts into the silkiest sauce, creating pure comfort food magic in every bite. Trust me, once you try this mashup of two classic favorites, it’ll become your new go-to weeknight dinner!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 125-140 g
• Fat: 80-95 g
• Carbohydrates: 245-270 g

Ingredients

For the pasta:

• 12 oz macaroni (I always use Barilla for the best al dente texture)

For the sauce:

• 8 oz cream cheese (room temperature, about 70°F)
• 1 1/4 cups chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp pepper
• 3/4 tsp salt
• 1 1/2 cups mozzarella (I prefer Kraft shredded for a smooth melt)
• 1/2 cup sharp cheddar cheese, shredded

For the chicken and garnish:

• 2 cups chicken (shredded into 1-inch pieces)
• 3/4 cup bbq sauce (I use Sweet Baby Ray’s for the best smoky flavor)
• 3 tbsp cilantro, freshly chopped

Step 1: Cook the Pasta and Prepare Ingredients

• 12 oz macaroni
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp pepper
• 3/4 tsp salt
• 2 cups chicken

Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente, then drain and set aside.

While the pasta cooks, measure out all your seasonings (onion powder, garlic powder, smoked paprika, pepper, and salt) into a small bowl, and shred your chicken into 1-inch pieces.

I always use Barilla pasta because it holds up perfectly to the creamy sauce without getting mushy.

Step 2: Build the Creamy Cheese Sauce Base

• 8 oz cream cheese
• 1 1/4 cups chicken broth

In a large pot over medium heat, combine the room temperature cream cheese and chicken broth.

Stir constantly for about 3-4 minutes until the cream cheese fully dissolves and the mixture is smooth and homogeneous.

The room temperature cream cheese is key here—cold cream cheese will seize up and create lumps, so make sure it's been sitting out beforehand.

Step 3: Layer in Seasonings and Melt the Cheeses

• seasoning mixture from Step 1
• 1 1/2 cups mozzarella
• 1/2 cup sharp cheddar cheese, shredded

Reduce the heat to low and add the seasoning mixture from Step 1, stirring well to distribute evenly throughout the sauce.

Once combined, add the mozzarella and sharp cheddar cheese, stirring constantly until both cheeses are completely melted and the sauce is smooth and creamy.

I prefer Kraft shredded mozzarella because the anti-caking agents actually help it melt into a silky sauce rather than getting grainy.

Step 4: Combine Chicken, BBQ Sauce, and Pasta

• 2 cups chicken
• 3/4 cup bbq sauce
• cooked macaroni from Step 1

Add the shredded chicken and BBQ sauce to the cheese sauce, stirring until the chicken is evenly coated and heated through, about 2 minutes.

Then fold in the cooked macaroni from Step 1, gently stirring until every piece of pasta is coated with the creamy BBQ chicken sauce.

Step 5: Finish and Serve

• 3 tbsp cilantro, freshly chopped

Transfer the BBQ chicken mac and cheese to a serving dish and top with fresh chopped cilantro just before serving.

The fresh cilantro adds a bright, citrusy note that cuts through the richness of the cream and BBQ sauce, balancing the dish perfectly.

Smoky BBQ Chicken Mac and Cheese

Delicious Smoky BBQ Chicken Mac and Cheese recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Calories: 2400

Ingredients Method

Ingredients

  

For the pasta

• 12 oz macaroni (I always use Barilla for the best al dente texture)

For the sauce

• 8 oz cream cheese (room temperature, about 70°F)
• 1 1/4 cups chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp pepper
• 3/4 tsp salt
• 1 1/2 cups mozzarella (I prefer Kraft shredded for a smooth melt)
• 1/2 cup sharp cheddar cheese, shredded

For the chicken and garnish

• 2 cups chicken (shredded into 1-inch pieces)
• 3/4 cup bbq sauce (I use Sweet Baby Ray’s for the best smoky flavor)
• 3 tbsp cilantro, freshly chopped

Method

 

1. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente, then drain and set aside. While the pasta cooks, measure out all your seasonings (onion powder, garlic powder, smoked paprika, pepper, and salt) into a small bowl, and shred your chicken into 1-inch pieces. I always use Barilla pasta because it holds up perfectly to the creamy sauce without getting mushy.
2. In a large pot over medium heat, combine the room temperature cream cheese and chicken broth. Stir constantly for about 3-4 minutes until the cream cheese fully dissolves and the mixture is smooth and homogeneous. The room temperature cream cheese is key here—cold cream cheese will seize up and create lumps, so make sure it's been sitting out beforehand.
3. Reduce the heat to low and add the seasoning mixture from Step 1, stirring well to distribute evenly throughout the sauce. Once combined, add the mozzarella and sharp cheddar cheese, stirring constantly until both cheeses are completely melted and the sauce is smooth and creamy. I prefer Kraft shredded mozzarella because the anti-caking agents actually help it melt into a silky sauce rather than getting grainy.
4. Add the shredded chicken and BBQ sauce to the cheese sauce, stirring until the chicken is evenly coated and heated through, about 2 minutes. Then fold in the cooked macaroni from Step 1, gently stirring until every piece of pasta is coated with the creamy BBQ chicken sauce.
5. Transfer the BBQ chicken mac and cheese to a serving dish and top with fresh chopped cilantro just before serving. The fresh cilantro adds a bright, citrusy note that cuts through the richness of the cream and BBQ sauce, balancing the dish perfectly.