The Ultimate Honey Bbq Chicken Mac And Cheese Recipe

Combining creamy, baked mac and cheese with crispy chicken tossed in a sweet and tangy BBQ sauce makes for a satisfying and memorable meal. This recipe brings together these two comfort food favorites into one dish.

This recipe walks you through the process of creating a velvety smooth cheese sauce and ensuring the chicken stays crisp, even after being sauced. Let’s get cooking.

Ingredients for Honey BBQ Chicken Mac and Cheese

For the Mac and Cheese:

• 24 oz elbow macaroni
• 4 tbsp unsalted butter
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 (12 oz) can evaporated milk
• 1 cup heavy cream
• 1 cup whole milk
• 16 oz sharp cheddar, grated
• 16 oz pepper jack or colby jack cheese, grated
• 8 oz gouda cheese, grated
• Salt, to taste

For the Crispy Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1.5 cups all-purpose flour
• 1 cup panko breadcrumbs
• 2 tsp garlic powder
• 2 tsp chili powder
• 2 tsp paprika
• Salt and freshly ground black pepper, to taste
• 3-4 cups neutral oil, for frying

For the Honey BBQ Sauce:

• ½ cup ketchup
• ¼ cup brown sugar
• ¼ cup honey
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tbsp hot sauce of choice
• 3 tbsp butter, cut into small cubes

For Garnish (Optional):

• 2 tbsp fresh parsley, chopped

Ingredient Notes and Substitutions

Block Cheese: For the creamiest mac and cheese, it’s best to grate your own cheese from a block. Pre-shredded cheeses often contain additives that can make the sauce grainy.

The Cheese Trio: The blend of sharp cheddar, Gouda, and pepper jack is balanced. Sharp cheddar provides a classic tang, Gouda adds a smoky and creamy quality, and pepper jack offers a mild, milky flavor with a gentle spice. Feel free to experiment with other good melting cheeses.

Chicken Thighs: Chicken thighs are recommended for this recipe as they remain juicy and flavorful after frying. If you prefer chicken breasts, pound them to an even thickness and watch the frying time carefully to prevent them from drying out.

Evaporated Milk: This is a helpful ingredient for a stable, creamy cheese sauce. The proteins in evaporated milk help emulsify the sauce and prevent it from becoming oily, even when reheated.

How to Make Honey BBQ Chicken Mac and Cheese

1. Prep Ingredients: Grate all the cheeses into a large bowl and toss to combine. Reserve about 2 cups of the grated cheese for topping later. In a separate bowl, combine the cubed chicken, buttermilk, and 2 tbsp hot sauce. In a shallow dish, whisk together the flour, panko, garlic powder, chili powder, paprika, and a generous pinch of salt and pepper.
2. Make the Cheese Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Add the chili powder, paprika, and garlic powder, stirring for about 30 seconds until fragrant. Pour in the evaporated milk, heavy cream, and milk, and stir to combine. Heat until the liquid is warm, but do not let it boil. Remove the pot from the heat. Add the non-reserved grated cheeses a handful at a time, stirring gently until each addition is melted before adding the next. Once all the cheese is incorporated, season the sauce with salt to taste.
3. Cook Pasta & Assemble: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain the pasta well and return it to the pot. Pour the cheese sauce over the pasta and stir to combine. Spread half of the mac and cheese into a 9×13 inch baking dish. Sprinkle with 1 cup of the reserved cheese. Top with the remaining mac and cheese, then sprinkle the final cup of reserved cheese over the top. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, until bubbly and golden.
4. Dredge the Chicken: While the mac and cheese bakes, prepare the chicken. Working one piece at a time, remove a chicken cube from the buttermilk marinade, letting any excess drip off. Dredge it thoroughly in the flour mixture. Dip it back into the buttermilk briefly, then dredge it once more in the flour mixture, pressing to create a thick coating. Place the coated chicken on a wire rack and repeat with the remaining pieces.
5. Fry and Sauce the Chicken: Heat the neutral oil in a heavy-bottomed pot to 350°F (175°C). Carefully add the chicken in batches, being sure not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through. Transfer the cooked chicken to a clean wire rack to drain. While the chicken is frying, whisk together all the honey BBQ sauce ingredients in a large bowl. As soon as the chicken is cooked, toss it in the BBQ sauce until every piece is coated.
6. Final Assembly & Serving: Once the mac and cheese is ready, remove it from the oven and let it rest for 5 minutes. Pile the saucy, crispy honey BBQ chicken on top. Garnish with chopped fresh parsley, if desired, and serve immediately.

Pro Tips and Common Mistakes

Tips for Best Results

• Grate Cold Cheese: Cheese is firmer and easier to grate when it’s cold, right out of the refrigerator.
• Bloom Your Spices: Toasting the dry spices in the melted butter for about 30 seconds awakens their flavor and adds depth to the sauce.
• Rest the Mac and Cheese: Letting the baked mac and cheese sit for 5-10 minutes before serving allows the sauce to set and thicken to the perfect consistency.
• Check Chicken Temperature: For juicy, properly cooked chicken, use a digital meat thermometer. Chicken is cooked through and safe to eat when it reaches an internal temperature of 165°F (74°C).

Common Mistakes to Avoid

• Using Pre-Shredded Cheese: It’s worth repeating: avoid bagged, pre-shredded cheese. The anti-caking agents can make your sauce grainy.
• Overcooking the Pasta: The pasta will continue to cook in the oven, so boiling it until al dente (with a slight bite) is key to avoiding a mushy result.
• Boiling the Cheese Sauce: Never add cheese to boiling liquid. High heat can cause the sauce to separate and become greasy. Always add the cheese off the heat to a warm milk base.

Variations, Serving, and Storage

Fun Variations to Try

Air Fryer Chicken: For a version with less oil, you can cook the chicken in an air fryer. After dredging, arrange the chicken in a single layer in the air fryer basket. Cook at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and cooked through. Then toss with the sauce as usual.

Add a Spicy Kick: If you like more heat, add finely diced jalapeños to the cheese sauce along with the spices, or add a pinch of cayenne pepper to the chicken’s flour dredge.

Make it Smoky: To enhance the BBQ flavor, add a teaspoon of smoked paprika or a very small amount of liquid smoke to your cheese sauce or the homemade BBQ sauce.

Serving Suggestions

This dish is quite rich, so serving it with something fresh on the side can provide a nice balance. A simple green salad with a light vinaigrette or a tangy coleslaw are excellent choices.

For a fully indulgent meal, serve with garlic bread to soak up any extra cheese sauce. A sprinkle of fresh chives or crispy fried onions on top can also add a pleasant texture contrast.

Storing, Reheating, and Make-Ahead Tips

Storage: Store leftovers in airtight containers in the refrigerator for up to 3-4 days. It’s best to store the mac and cheese and the chicken separately to help the chicken maintain some of its texture.

Reheating: The oven is the best way to reheat this dish. Place the mac and cheese in an oven-safe dish, stir in a splash of milk to restore creaminess, cover with foil, and bake at 350°F (175°C) until warmed through. You can reheat the chicken in the oven or air fryer at the same time to crisp it up.

Make-Ahead: You can prepare some components in advance. The cheese sauce can be made 1-2 days ahead and stored in the fridge (reheat it gently on the stove). The chicken can be marinated overnight, and the BBQ sauce can be made and kept in the fridge for up to a week.

Frequently Asked Questions