This honey BBQ chicken mac and cheese is a rich, creamy comfort-food dinner that combines tender chicken, sweet and smoky honey barbecue sauce, elbow macaroni, and a smooth homemade cheese sauce. It is hearty enough for a family dinner, easy enough for a weeknight, and crowd-pleasing enough for game day, potlucks, or casual gatherings.
The recipe begins with seasoned chicken coated in honey BBQ sauce, then folds it into creamy stovetop macaroni and cheese. You can serve it straight from the skillet or bake it with an extra cheesy topping for a golden finish.
Why You’ll Love Honey BBQ Chicken Mac and Cheese
Creamy macaroni and cheese with smoky BBQ flavor
Classic creamy mac and cheese becomes even more flavorful with honey barbecue chicken. The cheese sauce is made with butter, flour, milk, cheddar, mozzarella, and Parmesan, creating a creamy base that coats every piece of pasta.
The honey BBQ sauce adds sweetness, tang, and a mild smoky flavor. It balances the richness of the cheese without making the dish overly sweet.
Sweet honey barbecue chicken in every bite
Chicken breast is seasoned simply, cooked until tender, and coated in a blend of barbecue sauce and honey. You can shred it or cut it into bite-size pieces, depending on the texture you prefer.
For the best flavor, use a barbecue sauce that is smoky and tangy rather than extremely sweet. Taste the sauce after adding honey; some bottled barbecue sauces may need only a small amount of honey.
An easy comfort food dinner
This chicken macaroni and cheese uses familiar ingredients and comes together in about 45 minutes. While the pasta cooks, you can prepare the chicken and cheese sauce, then combine everything in one skillet or baking dish.
It is a satisfying family dinner because it combines protein, pasta, and cheese in one dish. Serve it with a crisp green salad, roasted broccoli, corn, coleslaw, or garlic bread.
Great for family meals and casual gatherings
Honey BBQ chicken mac and cheese is easy to double for a potluck, party, or casual weekend gathering. Bake it in a large casserole dish, then serve it directly from the pan.
If serving a crowd, keep it warm only for a short period and refrigerate leftovers promptly. Perishable dishes should be refrigerated within 2 hours, and poultry-containing leftovers should be reheated to 165°F / 74°C.usda+1
Honey BBQ Chicken Mac and Cheese Ingredients
Chicken and honey BBQ sauce
Use boneless, skinless chicken breasts or chicken thighs. Chicken thighs provide a slightly richer flavor and are less likely to dry out, while chicken breasts are leaner and easy to shred.
Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. After cooking, toss it with barbecue sauce and honey. Add a little apple cider vinegar if your sauce needs more tang.
Cook chicken to an internal temperature of 165°F / 74°C in the thickest part. Use an instant-read thermometer for accuracy.usda
Elbow macaroni or your favorite pasta
Elbow macaroni is the classic choice because the curved shape holds the creamy cheese sauce well. Cavatappi, shells, rotini, penne, or small rigatoni also work.
Cook the pasta just until al dente because it will continue to soften slightly when combined with the hot cheese sauce and during baking. Reserve ½ cup of pasta water before draining in case the sauce needs loosening later.
Cheddar, mozzarella, and Parmesan cheese
Sharp cheddar gives the mac and cheese its classic flavor, mozzarella adds meltiness, and Parmesan adds a savory finish. For the smoothest cheese sauce, grate cheese from a block rather than using pre-shredded cheese.
Pre-shredded cheese often contains anti-caking ingredients that can make sauces less smooth. Add the cheese over low heat and stir until melted; boiling a cheese sauce after adding cheese can cause it to become grainy or oily.
Butter, flour, and milk for cheese sauce
Butter and flour form a roux, which thickens the milk into a smooth sauce. Whole milk gives the creamiest result, though 2% milk works.
Warm milk gradually, whisk constantly, and cook until the sauce coats the back of a spoon before adding the cheese. If the sauce becomes too thick, use reserved pasta water or extra warm milk a little at a time.
How to Make Honey BBQ Chicken Mac and Cheese
Cook the pasta until just tender
Bring a large pot of salted water to a boil. Cook the elbow macaroni until 1 minute less than the package’s al dente time. Before draining, reserve ½ cup of pasta water.
Drain the pasta but do not rinse it. The starch on the pasta helps the cheese sauce cling to each piece.
Prepare the honey BBQ chicken
Heat olive oil in a large skillet over medium heat. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook until golden and fully cooked through.
Transfer the chicken to a cutting board and rest it for 5 minutes, then shred or dice it. Return it to the skillet and stir in barbecue sauce, honey, and apple cider vinegar. Cook for 1 to 2 minutes until glossy and coated.
Make a smooth, creamy cheese sauce
In a large saucepan or oven-safe skillet, melt butter over medium heat. Whisk in flour and cook for about 1 minute to remove the raw flour taste.
Slowly pour in milk while whisking continuously. Cook until the sauce thickens, about 4 to 5 minutes. Reduce heat to low, then add the cheddar, mozzarella, and Parmesan a handful at a time, stirring until smooth.
Keep the heat low once cheese is added. High heat can separate the sauce and make it oily.
Combine, bake, and serve
Fold the cooked pasta into the cheese sauce, then add most of the honey BBQ chicken. Reserve a small amount of chicken for the top if desired.
For stovetop mac and cheese, serve immediately. For baked mac and cheese, transfer the mixture to a greased 9-by-13-inch baking dish, top with the reserved chicken and extra cheese, then bake at 375°F / 190°C for 15 to 20 minutes, until hot and bubbly.
Let the dish rest for 5 minutes before serving. This helps the sauce thicken slightly and makes serving easier.
Tips for Creamy BBQ Chicken Mac and Cheese
Shred cheese from a block for smoother sauce
Freshly shredded cheese melts more smoothly than bagged shredded cheese. Use a box grater or food processor to shred cheddar and mozzarella before starting the recipe.
If you must use pre-shredded cheese, add it slowly over very low heat and stir gently until melted.
Avoid overcooking the pasta
Overcooked pasta can become soft or mushy after it is stirred into the cheese sauce and baked. Cook it just shy of al dente so it stays tender but holds its shape.
Do not rinse the pasta after draining. The natural surface starch helps the sauce adhere.
Add BBQ sauce gradually to balance flavor
Barbecue sauces vary widely in sweetness, smoke, vinegar, and spice. Begin with the listed amount of sauce and honey, then taste before adding more.
If the finished dish tastes too sweet, balance it with apple cider vinegar, a few drops of hot sauce, or a pinch of cayenne. If it tastes too tangy, add a little more honey or cheese sauce.
Make it baked or stovetop-style
For the creamiest texture, serve the dish as stovetop mac and cheese immediately after mixing. For a casserole-style finish, bake it with extra cheese and optional breadcrumbs.
If baking, avoid baking too long. The cheese sauce can become dry if it stays in the oven much beyond the time needed to heat through and melt the topping.
Variations, Storage, and FAQs
Add bacon, jalapeños, or vegetables
Customize honey BBQ chicken mac and cheese with:
- Crispy bacon or turkey bacon
- Pickled jalapeños or fresh diced jalapeños
- Roasted corn or black beans
- Sautéed bell peppers and onions
- Steamed broccoli or roasted cauliflower
- Green onions for a fresh finish
- Crushed buttery crackers or panko breadcrumbs for crunch
Add vegetables after cooking them separately so they do not release excess water into the cheese sauce.
What to serve with BBQ chicken mac and cheese
Because the dish is rich, pair it with fresh or tangy sides:
- Coleslaw with a vinegar-based dressing
- Green salad with lemon vinaigrette
- Roasted broccoli or green beans
- Corn on the cob
- Pickles or pickled onions
- Garlic bread or cornbread
- Watermelon salad or fruit salad
How to store and reheat leftovers
Divide leftovers into shallow airtight containers and refrigerate them within 2 hours. Properly handled poultry leftovers can be refrigerated for up to 3 to 4 days.usda+1
Reheat individual portions in the microwave, covered loosely, stirring halfway through. Add a splash of milk before reheating if the cheese sauce has thickened. You can also reheat the full casserole, covered, in a 325°F / 165°C oven.
Reheat leftovers until the center reaches 165°F / 74°C.usda+1
Can this recipe be made ahead?
Yes. You can prepare the honey BBQ chicken and cheese sauce up to one day ahead, then refrigerate them separately. Cook the pasta fresh before assembling for the best texture.
For a baked make-ahead version, assemble the dish, cover, and refrigerate for up to 24 hours. Bake it directly from the refrigerator, adding approximately 10 to 15 minutes to the cooking time. Confirm the center reaches 165°F / 74°C before serving
Honey BBQ Chicken Mac and Cheese
Ingredients
For the honey BBQ chicken
- 1 pound boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup barbecue sauce
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar optional
For the mac and cheese
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk warmed
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded mozzarella cheese
- ½ cup finely grated Parmesan cheese
- ½ teaspoon fine salt plus more for pasta water
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- ½ cup reserved pasta water or additional warm milk as needed
Optional baked topping
- ½ cup additional shredded cheddar or mozzarella cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon melted butter
- Chopped green onions or parsley for garnish
Instructions
- Preheat the oven to 375°F / 190°C if making the baked version. Lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until 1 minute less than the package’s al dente time. Reserve ½ cup pasta water, then drain the pasta. Do not rinse.
- Heat olive oil in a large skillet over medium heat. Season chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Cook chicken for 5 to 7 minutes per side, or until the thickest part reaches 165°F / 74°C. Transfer to a cutting board and rest for 5 minutes.
- Shred or dice the chicken. Return it to the skillet and stir in barbecue sauce, honey, and apple cider vinegar, if using. Cook for 1 to 2 minutes, then set aside.
- In a large saucepan or oven-safe skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in the warm milk. Cook, whisking often, for 4 to 5 minutes, until the sauce has thickened.
- Reduce heat to low. Add cheddar, mozzarella, and Parmesan a handful at a time, stirring until smooth after each addition. Season with salt, pepper, and optional smoked paprika.
- Stir the drained pasta into the cheese sauce. Add reserved pasta water or extra warm milk, a little at a time, if the sauce is too thick.
- Fold in most of the honey BBQ chicken, reserving some for the top if desired.
- For stovetop mac and cheese, serve immediately. For baked mac and cheese, transfer to the prepared baking dish and top with reserved chicken, extra cheese, and optional buttered panko breadcrumbs.
- Bake for 15 to 20 minutes, until hot and bubbly. Let rest for 5 minutes, garnish with green onions or parsley, and serve.
Notes
- Chicken must reach 165°F / 74°C in the thickest part before it is removed from the heat.
- Use freshly shredded cheese for a smoother, creamier sauce.
- Keep the heat low after adding cheese to prevent the sauce from separating.
- Cook pasta just under al dente because it softens further in the hot sauce and oven.
- Adjust honey and barbecue sauce to taste; sauces differ widely in sweetness and tanginess.
- Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days.usda+1
- Reheat leftovers to 165°F / 74°C. Add a splash of milk before reheating to loosen the sauce.usda+1
- Freeze is possible but not ideal: dairy-based cheese sauce may change texture after thawing.
