BBQ Pulled Chicken Mac and Cheese

When it comes to comfort food, mac and cheese is an indisputable winner.

This dish is what you get when you combine comfort food with high protein. It’s a rich, creamy mac ‘n’ cheese with a tangy twist — tender pulled BBQ chicken. Heaven.

• Why You'll Love This Recipe
• Can You Meal Prep This Recipe?
• Variations & Add-Ins
• What to Serve with BBQ Mac 'N' Cheese
• Recipe
• FAQs

Why You’ll Love This Recipe

This one ticks all the boxes. Warm, filling, high in protein and super easy to make, it’s the perfect go-to for those evenings when you need something quick, satisfying, and delicious.

Can You Meal Prep This Recipe?

Certainly. It tastes just as good reheated —  simply adjust the ingredients and cook enough for the week.

Variations & Add-Ins

Make it spicy: Add some hot sauce or some chili flakes for a kick.

Add greens: Stir in some spring onions, broccoli, or spinach to add color and extra nutrients.

Make it vegan: Replace the chicken with tofu, seitan, mushrooms, or another meat alternative and use plant-based milk and cheese.

What to Serve With BBQ Pulled Chicken Mac ‘N’ Cheese

One of the best things about mac ‘n’ cheese is that it goes well with so many other sides. Here are some suggestions:

• Salad

• Broccoli

• Coleslaw

• French fries

• Garlic bread

Recipe         

Servings:  4 servings

Prep time:  25 minutes

Cook time:  40 minutes

Ingredients

• BBQ pulled chicken ingredients:
• 4 tbsp. sugar-free BBQ sauce
• 1 tsp. paprika
• 1 tsp. garlic granules
• salt to taste
• pepper to taste
• 2/3 lb (500g) chicken breast
• Mac 'N' cheese ingredients:
• 3 tbsp. butter
• 3 tbsp. plain flour
• 1 garlic clove (crushed)
• 1 tbsp. paprika
• 1 pint semi-skimmed milk
• 1 1/4 cup low-fat cheddar (grated)
• 1 3/4 cup macaroni pasta
• chili flakes to season

Instructions

1. Preheat the oven to 350°F/180°C and boil a large saucepan of water.

   Then, mix together the sugar-free BBQ sauce, paprika, garlic granules, salt, and pepper in a small bowl.

2. Slice deep cuts sideways into each chicken breast and transfer them to a baking tray lined with foil. Then pour the BBQ sauce mixture onto the chicken breasts.

3. Rub the sauce into the chicken breasts so that they are completely covered, then seal the chicken breasts in the foil and bake for 25 minutes.

4. Once baked, remove the chicken from the foil – set the BBQ juices aside — and then shred the chicken using two forks.

   Add the BBQ juices and shredded chicken to a pan and fry over medium heat for 3-4 minutes, then set aside. Feel free to add some more BBQ sauce if you wish.

   Put your macaroni pasta on to cook.

5. Meanwhile, melt the butter in a deep pan. Add the garlic and paprika and sauté for 2 minutes.

6. Add the flour, whisking well, and then gradually add the milk. You should constantly whisk until you have used the whole pint of milk and are left with a smooth white sauce.

7. Then, add the low-fat cheddar, stirring until it melts into the white sauce, and then, finally, add your shredded BBQ chicken and cooked macaroni pasta. Stir well to make sure everything is combined.

8. Serve with a sprinkle of chili flakes or black pepper for a little kick and enjoy!

FAQs

Can I make this dish ahead of time?

Yes — it’s quick to prepare and easy to reheat, making it ideal for busy weeknights.

Can I freeze it?

Of course. Simply divide it between freezer-safe containers or bags and freeze.

How long can I freeze it for?

For the best flavor and texture, freeze and use within two months.

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