Honey BBQ Chicken Mac and Cheese: The Ultimate Comfort Food Fusion

Comfort food is more than just sustenance. It’s emotion served on a plate—a moment of pause in a busy world, a dish that nourishes the body and speaks directly to the soul. Among the most iconic comfort foods, mac and cheese has long reigned supreme: creamy, cheesy, hearty, and endlessly adaptable. But what happens when this classic American staple meets the smoky sweetness of honey barbecue chicken? The result is a bold, flavor-packed fusion that redefines indulgence: Honey BBQ Chicken Mac and Cheese.

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This isn’t your average mac and cheese. It’s a layered experience, both in flavor and texture. Picture this: tender pieces of shredded or chopped chicken coated in a sticky, tangy, slightly sweet honey BBQ sauce, swirled into a luxuriously creamy cheese sauce made with real, sharp cheddar, rich Monterey Jack, and maybe a touch of smoked gouda for depth. All of it enveloping perfectly cooked pasta, with an optional crunchy topping that offers a satisfying contrast to the velvety interior. Every forkful is a study in balance—smoky, sweet, salty, creamy, and just a little bit spicy, depending on how bold you want to go.

What makes this dish truly special, though, is how it brings together two beloved comfort food traditions—classic mac and cheese, and slow-cooked barbecue chicken—into one cohesive, crave-worthy meal. It’s a celebration of Southern-style flavors and backyard BBQ vibes, packed into a single casserole dish. Whether you’re feeding a family on a weeknight, preparing a crowd-pleasing party dish, or simply craving something that hits all the satisfying notes, Honey BBQ Chicken Mac and Cheese delivers.

In this comprehensive recipe, we’ll take you step by step through the entire process. You’ll learn how to craft your own honey BBQ sauce from scratch (or choose a high-quality store-bought version if you prefer), cook and shred the chicken to the perfect texture, build a multi-cheese béchamel that’s smooth and rich, and combine everything into a cohesive, irresistible dish. We’ll also explore topping options (hello, crispy breadcrumbs and fried onions), flavor variations (spicy buffalo twist, anyone?), tips for storage and reheating, and even ways to make it ahead for gatherings or meal prep.

This dish invites creativity while honoring comfort. It’s indulgent, satisfying, and—most importantly—memorable.

So grab your apron, preheat that oven, and let’s dive into the delicious world of Honey BBQ Chicken Mac and Cheese. Once you taste it, you may never look at mac and cheese the same way again.

Ingredients and Equipment

Before starting, having all your ingredients and tools ready will make the process smoother and more enjoyable. This dish involves three core components: the BBQ chicken, the cheese sauce, and the pasta. Optional: a crispy topping for added texture.

Ingredients

For the Honey BBQ Chicken

• Chicken breast or thighs – 500g to 700g (1.1–1.5 lbs)
  Boneless and skinless. Thighs add more flavor; breasts are leaner.

• Olive oil – 1 tbsp
  For searing the chicken.

• Salt – 1 tsp
  For seasoning the chicken.

• Black pepper – ½ tsp
  Adjust to taste.

• Smoked paprika – 1 tsp
  Adds a subtle smoky flavor that complements the BBQ sauce.

• Garlic powder – ½ tsp
  Optional, for deeper flavor.

For the Honey BBQ Sauce (Homemade or Store-Bought Option)

• Ketchup – 1 cup
  The tomato base of most BBQ sauces.

• Honey – ¼ cup
  For sweetness and stickiness.

• Brown sugar – 2 tbsp
  Adds a deeper molasses flavor.

• Apple cider vinegar – 2 tbsp
  For tanginess to balance the sweetness.

• Worcestershire sauce – 1 tbsp
  Adds umami and depth.

• Smoked paprika – 1 tsp

• Garlic powder – ½ tsp

• Onion powder – ½ tsp

• Salt – ½ tsp

• Hot sauce – a dash (optional)
  For a hint of heat.

For the Mac and Cheese Base

• Elbow macaroni – 400g (about 14 oz)
  Or substitute with cavatappi, shells, or penne.

• Unsalted butter – 4 tbsp (1/2 stick)

• All-purpose flour – ¼ cup
  For the roux to thicken the cheese sauce.

• Whole milk – 2½ cups
  Warmed before adding for a smoother sauce.

• Heavy cream – 1 cup
  For richness.

• Cheddar cheese – 2 cups, shredded
  Sharp or medium; provides the base cheesy flavor.

• Monterey Jack or Mozzarella – 1 cup, shredded
  For melt and stretch.

• Smoked Gouda or Gruyère – ½ cup, shredded (optional)
  Adds complexity and a smoky note.

• Salt – to taste

• Freshly cracked black pepper – to taste

• Mustard powder – ½ tsp (optional)
  Enhances cheese flavor.

For the Topping (Optional, but Recommended)

• Panko breadcrumbs – ¾ cup

• Butter – 2 tbsp, melted

• Parmesan cheese – ¼ cup

• Fried onions – ½ cup (optional)
  For a crispy, savory finish.

• Fresh parsley – chopped, for garnish (optional)

Equipment Needed

• Large pot – for boiling pasta

• Large skillet or sauté pan – for cooking chicken

• Medium saucepan – for making cheese sauce

• Whisk – essential for the béchamel

• Casserole dish (9×13 inch) – for baking

• Mixing bowls – for prepping and combining ingredients

• Cheese grater – always use freshly grated cheese if possible

• Measuring cups and spoons

• Oven and stovetop

• Tongs or spatula – for handling chicken

• Optional: Food processor (if you want to make BBQ sauce extra smooth)

Step-by-Step Instructions

Step 1: Cook and Shred the Chicken

1. Season the chicken.
   Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika. Allow it to sit for 10–15 minutes at room temperature to absorb flavors.

2. Sear the chicken.
   Heat olive oil in a skillet over medium heat. Once hot, add the chicken. Cook 5–6 minutes per side or until golden brown and cooked through (internal temp should be 165°F/74°C).

3. Rest and shred.
   Remove chicken and let it rest for 5 minutes. Then, shred using two forks or chop into bite-sized cubes.

4. Toss with BBQ sauce.
   Place the shredded chicken in a bowl and toss with half of your honey BBQ sauce (about ¾ cup). Reserve the other half for mixing into the pasta later.

Step 2: Make the Honey BBQ Sauce (If Homemade)

1. Combine all ingredients in a saucepan:

   • Ketchup

   • Honey

   • Brown sugar

   • Apple cider vinegar

   • Worcestershire sauce

   • Smoked paprika

   • Garlic and onion powder

   • Salt

   • Optional hot sauce

2. Simmer gently.
   Stir over medium heat. Once it begins to bubble, reduce to low and simmer for 10–12 minutes, stirring occasionally. The sauce should thicken slightly and develop a glossy finish.

3. Taste and adjust.
   Add more honey for sweetness, vinegar for tang, or hot sauce for spice. Once done, remove from heat and set aside.

Step 3: Boil the Pasta

1. Bring a large pot of salted water to a boil.
   Use 1 tbsp salt per 4 liters of water.

2. Add pasta and cook until al dente.
   Usually about 1–2 minutes less than package instructions. Stir occasionally to prevent sticking.

3. Drain and rinse briefly.
   Just enough to stop cooking, but not so much that it cools completely. Toss with a little butter or oil to prevent sticking while the sauce finishes.

Step 4: Make the Cheese Sauce

This is the heart of your mac and cheese. A smooth béchamel base ensures creamy results.

1. Create the roux.
   In a medium saucepan, melt 4 tbsp butter over medium heat. Once melted, whisk in ¼ cup flour and cook for 1–2 minutes. It should bubble gently and smell slightly nutty—this is essential to remove the raw flour taste.

2. Add the milk and cream.
   Slowly whisk in warm milk, followed by the cream, whisking constantly to avoid lumps.

3. Simmer and thicken.
   Bring the mixture to a simmer. Cook for 5–7 minutes, stirring frequently, until it thickens and coats the back of a spoon.

4. Add seasonings.
   Stir in salt, pepper, and optional mustard powder.

5. Melt the cheese.
   Remove from heat and add the shredded cheddar, Monterey Jack, and smoked gouda. Stir gently until completely melted and silky.

Step 5: Combine Everything

1. Mix pasta and sauce.
   In a large mixing bowl or the pasta pot, combine the drained pasta and cheese sauce. Stir to coat thoroughly.

2. Add BBQ chicken and remaining sauce.
   Fold in the BBQ-coated chicken and remaining honey BBQ sauce. Mix gently to distribute evenly.

3. Taste before baking.
   At this point, taste for seasoning. Add more salt, pepper, or hot sauce if desired.

Step 6: Prepare for Baking

1. Preheat oven to 375°F (190°C).

2. Transfer to a greased 9×13 baking dish.
   Spread the mixture evenly with a spatula.

3. Add optional topping.
   Mix melted butter, breadcrumbs, and Parmesan. Sprinkle over the top. Add fried onions if desired.

Step 7: Bake the Mac and Cheese

1. Bake uncovered for 20–25 minutes.
   Until bubbling and golden on top.

2. Optional broil for extra crispness.
   Broil for 1–2 minutes at the end, watching carefully to avoid burning.

3. Cool briefly before serving.
   Let the dish rest for 5–10 minutes to allow the cheese to set slightly.

Step 8: Serve and Enjoy

Serve hot, garnished with chopped parsley or a drizzle of BBQ sauce. Pair with:

• A green salad with citrus vinaigrette

• Roasted vegetables

• Buttermilk cornbread

• A light, crisp beer or iced tea