Honey BBQ Chicken Mac & Cheese Recipe

If you love bold, smoky barbecue flavours, tender chicken, and ultra-creamy macaroni and cheese, this Honey BBQ Chicken Mac & Cheese Recipe is made for you. It’s the kind of dish that takes the nostalgic comfort of mac and cheese, layers in savoury, saucy chicken, and finishes with a slightly sweet, sticky honey-barbecue glaze. Serve it for a cozy weeknight dinner, a game-day crowd-pleaser, or bring it to potlucks where you want to win hearts (and second helpings).

Below you’ll find everything: ingredient explanations, step-by-step instructions, pro tips for texture and flavour, variations (including vegetarian and make-ahead options), serving suggestions, and troubleshooting notes. Let’s dive in.

Why this Honey BBQ Chicken Mac & Cheese Recipe works

This recipe balances three essential elements:

• Creaminess: a silky cheese sauce that clings to every macaroni curve.
• Smoky BBQ flavor: a tang-forward barbecue sauce base layered into the chicken and finished with a honey boost.
• Texture contrast: tender shredded chicken and a crisp, golden topping (optional) to offset the richness.

Combining a cheese-forward béchamel base with high-quality cheddar (and a melting partner like fontina or Monterey Jack) creates depth. The honey in the BBQ glaze brightens and balances acidity and smoke.

Recipe at a glance

• Yield: 6–8 servings (main dish)
• Prep time: 25 minutes
• Cook time: 35–45 minutes (plus time to cook chicken if not using pre-cooked)
• Total time: ~1 hr (with fresh-cooked chicken) — faster with rotisserie chicken
• Skill level: Intermediate — basic stovetop and oven skills

Ingredients

Choose the best-quality ingredients you can (they matter here).

For the chicken

• 1.5–2 lb boneless, skinless chicken breasts or thighs (thighs stay juicier)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin (optional, for extra warmth)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

For the honey BBQ glaze

• 1 cup barbecue sauce (use your favorite: smoky, sweet, or spicy)
• 3 tbsp honey (adjust to taste)
• 1 tbsp apple cider vinegar (brightens the sauce)
• 1 tsp Dijon mustard (for tang and depth)
• 1/2 tsp red pepper flakes (optional, for heat)

For the mac & cheese sauce

• 3 cups whole milk (or 2 cups milk + 1 cup heavy cream for extra richness)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups sharp cheddar, freshly grated (avoid pre-shredded if possible)
• 1 cup fontina or Monterey Jack, grated
• 1/2 cup grated Parmesan (adds umami)
• 1/2 tsp dry mustard powder (optional, brings out cheese flavor)
• Salt and pepper to taste
• Pinch of nutmeg (optional, very small — classic in béchamel)

For the pasta & topping

• 1 lb (16 oz) elbow macaroni, cavatappi, shells, or small penne
• 1 cup panko breadcrumbs (for crisp topping — optional)
• 1–2 tbsp unsalted butter (for toasting breadcrumbs)
• 1/4 cup chopped fresh parsley (for garnish)
• Additional BBQ sauce and a drizzle of honey for finishing

Equipment you’ll need

• Large pot for pasta
• Large skillet or sauté pan
• Medium saucepan (for béchamel) or use same skillet after cooking chicken
• Baking dish (9×13-inch works well)
• Whisk and wooden spoon
• Oven (for finishing and topping)

Step-by-step instructions

1. Prepare the chicken

1. Preheat oven to 375°F (190°C) if roasting chicken; alternatively you can sear on stovetop.
2. Pat chicken dry. Rub with olive oil, smoked paprika, cumin (if using), salt, and pepper.
3. Oven method: Place chicken on a baking sheet and roast 18–22 minutes (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5–10 minutes, then shred with two forks.
   Stovetop method: Heat skillet over medium-high, sear chicken 3–4 minutes per side until golden, then lower heat, cover, and cook 8–12 minutes until done. Rest and shred.
4. Toss shredded chicken with the honey BBQ glaze: in a small saucepan, combine barbecue sauce, honey, apple cider vinegar, Dijon, and red pepper flakes. Warm gently until combined, then coat the shredded chicken (reserve 2–3 tbsp glaze for finishing). Set aside.

Pro tip: Use store-bought rotisserie chicken to shave time. Just warm the shredded meat briefly with glaze.

2. Cook the pasta

1. Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions for al dente; it will finish cooking in the oven with the sauce.
2. Reserve 1 cup of pasta water, then drain pasta and set aside.

3. Make the cheese sauce (béchamel-based)

1. In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux. Cook 1–2 minutes until the raw flour smell is gone but don’t let it darken.
2. Slowly whisk in milk (and cream if using), a little at a time, to avoid lumps. Keep whisking until the mixture thickens to a medium-thick sauce (coat the back of a spoon).
3. Lower heat. Add the dry mustard, pinch of nutmeg, salt and pepper. Stir in grated cheeses in batches, melting each batch before adding more. Finish with Parmesan for savory depth.
4. If the sauce is too thick, whisk in reserved pasta water a tablespoon at a time to reach desired consistency. It should be pourable but clingy.

Pro tip: Low and slow — high heat can make the milk separate or scorch the bottom. Stir often.

4. Combine pasta, sauce, and chicken

1. In a large bowl or directly in the pasta pot, combine drained pasta, cheese sauce, and most of the honey-BBQ chicken (save a cup for topping or serving). Mix gently to coat.
2. Taste and adjust seasoning — add more salt/pepper, or a splash of vinegar if it feels too rich.

5. Add the topping and bake (optional but recommended)

1. Preheat oven to 400°F (204°C).
2. Transfer the mac & cheese mixture to a 9×13 baking dish. Scatter remaining BBQ chicken over the top.
3. For the crunchy topping: melt 1–2 tbsp butter in a small skillet, toss in panko until golden, then sprinkle evenly over the dish. Optionally add a little extra grated cheddar.
4. Bake 12–18 minutes until bubbling and the top is golden. For an extra-crispy finish, place under broiler for 1–2 minutes — watch carefully.

6. Finish and serve

1. Remove from oven and let rest 5 minutes. Drizzle reserved glaze or a light honey drizzle over the top if desired.
2. Garnish with chopped parsley and an extra crack of black pepper.
3. Serve hot.

Flavour and texture tips (pro chef notes)

• Cheese selection matters. Sharp cheddar gives classic tang; combine with a young, melty cheese (fontina or Monterey Jack) for creaminess. Avoid 100% pre-shredded supermarket bags — they contain anti-caking agents that hinder melting.
• Roux control. Cook your roux just long enough to remove the raw flour taste. Too dark and you’ll lose the smooth béchamel base.
• Melt gently. Add cheese off-high heat to prevent graininess. If sauce separates, whisk in a splash of hot milk or use a hand blender to smooth it.
• Balance the BBQ. If your BBQ sauce is very sweet, cut with a teaspoon or two of apple cider vinegar or lemon juice. If too thin, reduce it gently in a saucepan to concentrate flavor.
• Pasta shape. Cavatappi, shells, and elbows all trap sauce well. Small pasta works best for even bites of chicken and cheese.
• Chicken moisture. Overcooked chicken gets dry. Cook until just done, let rest, then shred. Dark meat (thighs) is more forgiving and flavorful.

Variations to make it your own

Spicy Honey BBQ Chicken Mac & Cheese

• Use a spicy BBQ sauce and increase red pepper flakes. Add diced jalapeños into the cheese sauce or sprinkle pickled jalapeños on top before serving.

Buffalo BBQ Chicken Mac & Cheese

• Replace half the BBQ sauce with buffalo wing sauce. Add blue cheese crumbles for contrast and garnish with celery slaw.

Smoky Bacon & Honey BBQ

• Stir in 6–8 slices of cooked, chopped bacon. Sprinkle extra bacon on top with panko for an irresistible crunch.

BBQ Veggie Mac (Vegetarian option)

• Replace chicken with charred vegetables: roasted cauliflower florets, smoked portobello slices, or BBQ tofu. Toss veggies with the honey-BBQ glaze before combining with pasta.

Vegan version

• Use plant-based butter, unsweetened plant milk (oat or soy for creaminess), a vegan cream cheese or cashew-based cheese sauce, and vegan BBQ sauce. Replace chicken with BBQ jackfruit or smoked tempeh.

Make-ahead, storage and reheating

• Make-ahead: Assemble (without the panko topping) and refrigerate for up to 24 hours. Add panko and bake just before serving (may need an extra 5–10 minutes in the oven).
• Refrigeration: Store leftovers in an airtight container for 3–4 days.
• Freezing: You can freeze baked mac & cheese (portion it) for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat in a 350°F oven until warmed through (20–30 minutes for a full dish), covered with foil to prevent drying. For single portions, reheat in a microwave and stir halfway to ensure even warming. Add a splash of milk if sauce looks dry.

Pairings and serving suggestions

• Fresh sides: A crisp green salad with a vinegar-based dressing cuts richness beautifully — think arugula with lemon vinaigrette, or a crunchy slaw.
• Vegetable sides: Roasted Brussels sprouts, grilled asparagus, or charred corn pair nicely with the BBQ notes.
• Pickles: Sharp pickles or pickled red onion provide bright contrast and help balance the richness.
• Drinks: For adults — a cold lager, hazy IPA (balances sweet/smoky), or a fruity red wine (Zinfandel or Grenache). For non-alcoholic — sparkling iced tea with lemon or a ginger soda complements the honey and smoke.

Common mistakes and how to avoid them

• Grainy sauce: Caused by overheating cheese. Remove the sauce from direct heat before adding cheese and stir until smooth.
• Soggy pasta: Overcooked pasta becomes mushy. Cook al dente and remember it will continue to soften in the oven.
• Dry chicken: Avoid overcooking the chicken. If you must use leftover meat, warm it gently in the glaze so it rehydrates.
• Too-sweet BBQ: If using a very sweet sauce, balance with acid (vinegar or lemon) and a touch of heat (mustard or hot sauce).

Nutritional notes (approximate, per serving)

This dish is indulgent and calorie-dense due to cheese, butter, and sometimes cream. For a lighter approach:

• Use half-and-half instead of heavy cream and reduce butter by 1 tbsp.
• Use part-skim cheeses or smaller amounts of sharp cheddar (sharp yields more flavor so you can use less).
• Increase veggies (roasted cauliflower or butternut squash) and reduce pasta by 25% for a more balanced meal.

Troubleshooting quick reference

• Sauce too thin: Simmer a few minutes to reduce, or whisk in 1 tbsp of flour slurry (1 tbsp flour + 1 tbsp water) and heat until thickened.
• Sauce too thick: Whisk in warm milk a little at a time until desired texture.
• Cheese clumps: Remove from heat, whisk in a splash of milk, or use an immersion blender to smooth.
• Top burning but center cold: Cover loosely with foil and continue baking until bubbly.

Presentation tips (because first impressions matter)

• Let the dish rest 5–7 minutes so the sauce sets slightly — easier to scoop and more elegant on the plate.
• Drizzle a little extra BBQ glaze and a light honey thread across each serving for shine.
• Finish with bright green parsley or thinly sliced scallions for color contrast.

Frequently asked questions

Can I use frozen chicken?
Yes — thaw first and warm through with the glaze. Avoid microwaving raw chicken.

What if I don’t have panko?
Use crushed potato chips or plain breadcrumbs. For extra flavor, mix in a little grated Parmesan.

Can I make this gluten-free?
Yes — use gluten-free pasta and substitute a gluten-free flour (rice or a 1:1 GF blend) for the roux. Confirm your BBQ sauce is GF.

Final thoughts

This Honey BBQ Chicken Mac & Cheese Recipe brings together two of the most universally loved comfort-food worlds: sticky, flavorful BBQ and luscious, cheese-coated pasta. It’s customizable, forgiving, and a guaranteed crowd-pleaser. Whether you’re cooking for family, friends, or want to treat yourself, this recipe rewards attention to detail — quality cheese, properly cooked chicken, and a balanced glaze — with deeply satisfying results.

Honey BBQ Chicken Mac & Cheese Recipe

This Honey BBQ Chicken Mac & Cheese Recipe combines ultra-creamy homemade mac and cheese with tender honey-glazed BBQ chicken for the ultimate smoky, sweet, and cheesy comfort food dinner that’s perfect for family meals or gatherings.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 650 kcal

Ingredients

  

For the Honey BBQ Chicken

• 1½ –2 lb boneless skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin optional
• 1 tsp salt
• ½ tsp black pepper
• 1 cup BBQ sauce
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp red pepper flakes optional

For the Mac & Cheese

• 1 lb elbow macaroni or cavatappi/shells
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk or 2 cups milk + 1 cup cream
• 2 cups sharp cheddar cheese freshly grated
• 1 cup Monterey Jack or fontina cheese grated
• ½ cup Parmesan cheese grated
• ½ tsp dry mustard powder optional
• Salt and black pepper to taste
• Pinch of nutmeg optional

Optional Topping

• 1 cup panko breadcrumbs
• 1 –2 tbsp melted butter
• Fresh parsley chopped (for garnish)

Instructions

 

Step 1: Cook the Chicken

• Preheat oven to 375°F (190°C). Rub chicken with olive oil, smoked paprika, cumin, salt, and pepper. Bake for 18–22 minutes until fully cooked (165°F internal temperature). Let rest, then shred.

Step 2: Make the Honey BBQ Sauce

• In a small saucepan, combine BBQ sauce, honey, apple cider vinegar, Dijon mustard, and red pepper flakes. Simmer gently for 3–5 minutes. Toss shredded chicken in the sauce and set aside.

Step 3: Cook the Pasta

• Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside, reserving ½ cup pasta water.

Step 4: Prepare the Cheese Sauce

• Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk while whisking until smooth and thickened. Lower heat and stir in cheddar, Monterey Jack, Parmesan, dry mustard, salt, pepper, and nutmeg until melted and creamy.

Step 5: Combine

• Mix cooked pasta with cheese sauce, adding reserved pasta water if needed. Stir in most of the honey BBQ chicken.

Step 6: Bake (Optional)

• Transfer mixture to a greased baking dish. Top with remaining BBQ chicken and buttered panko breadcrumbs. Bake at 400°F (204°C) for 12–18 minutes until bubbly and golden.

Step 7: Serve

• Garnish with fresh parsley and drizzle with extra BBQ sauce or honey if desired. Serve hot.

Notes

• Make-Ahead: Assemble the dish up to 24 hours in advance and refrigerate. Bake just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer-Friendly: Freeze in portions for up to 2 months; thaw overnight before reheating.
• Spicy Variation: Add jalapenos or extra red pepper flakes for heat.
• Lighter Option: Use half-and-half instead of cream and reduce cheese slightly.