Go Back

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
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.