High-Protein Honey BBQ Chicken Mac & Cheese

This is a stovetop mac and cheese with diced chicken, honey BBQ sauce and cheddar. Elbow macaroni is cooked first. The chicken is heated in a skillet with the BBQ sauce, then everything is stirred together in a large pot with milk and shredded cheddar until the cheese melts. It makes 4 servings and takes 35 minutes, with 15 minutes of prep and 20 of cooking.

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The honey BBQ sauce brings a sweet, tangy, smoky flavor to the creamy cheese sauce, and the chicken gives it enough weight to be a full dinner. Each 1-cup serving has 30 grams of protein. It is a weeknight dish: only a few ingredients, straightforward steps, and everything is done on the stovetop.

It keeps the creamy side of traditional mac and cheese and adds the smoky sweetness of the sauce and the heartiness of the diced chicken. The recipe is also easy to adapt, with a different cheese, extra vegetables or a crunchy topping.

What Goes in the Pot

The recipe card lists the full amounts. These are the ingredients that decide how the dish turns out.

• Elbow macaroni (2 cups): the small, tubular shape holds the cheese sauce well and gives a satisfying bite.
• Cooked chicken (1 pound, diced): it pairs with the BBQ sauce and adds a savory richness that balances the sweetness.
• Honey BBQ sauce (1 cup): it makes the dish sweet and tangy and gives the chicken a glossy finish.
• Cheddar (2 cups, shredded): sharp in flavor, and it melts into the gooey texture mac and cheese needs.
• Milk (1 cup): it adds moisture and makes a smooth, creamy sauce that binds everything together.
• Olive oil (1 tablespoon): for heating the chicken in the skillet without sticking.
• Garlic powder and onion powder (1 teaspoon each): they add depth and aroma to the savory side of the dish without overpowering the other flavors.
• Salt and pepper: added to taste at the end.

Making It

The chicken is heated in a large skillet and everything is combined in a large pot. Cook the macaroni according to the package directions and set it aside. Cook it only until al dente, because it keeps softening when it meets the hot cheese sauce, and this keeps it from going mushy.

Heat the olive oil in a large skillet over medium heat, then add the diced chicken and the honey BBQ sauce. Stir to combine and cook for 5 minutes. Put the macaroni, the chicken mixture, the milk and the cheddar in a large pot. Stir until the cheese has melted and everything is well mixed. Season with the garlic powder, onion powder, salt and pepper, and serve warm.

Dice the chicken and measure the other ingredients while the macaroni cooks, and the steps will move without waiting.

Swaps and Add-Ins

• Cheese: sharp cheddar is the classic. Mozzarella gives a milder, stretchier texture and pepper jack adds heat. Blending cheeses gives a more interesting flavor, so each bite is a little different.
• Vegetables: spinach, broccoli or bell peppers add color and texture. Cook them with the chicken or mix them in with the macaroni. They also bring more color.
• Protein: shredded turkey, diced tofu or black beans can replace the chicken, and the last two make it suitable for vegetarians.
• Crunchy topping: panko breadcrumbs or crushed tortilla chips go on top before baking or broiling.
• Spice: a dash of cayenne pepper or chopped jalapeños in the chicken mixture, or fresh parsley or chives stirred in just before serving.

What to Serve With It

• A fresh salad: a light, crisp salad balances the rich mac and cheese. Mixed greens with a tangy vinaigrette work well. Cherry tomatoes, cucumbers and avocado add freshness and texture.
• Grilled vegetables: zucchini, bell peppers and asparagus, drizzled with olive oil and seasoned. Their smoky flavor suits the sweet and savory sauce.
• Bread: a warm, crusty baguette or garlic bread soaks up leftover sauce.

Time

Prep takes 15 minutes, which covers cooking the macaroni and dicing the chicken. Cooking takes 20 minutes, combining everything on the stovetop. The total is 35 minutes, so the dish is ready in well under an hour. Starting the macaroni first and prepping the rest while it cooks keeps the whole recipe at 35 minutes.

Storing and Reheating

Leftovers keep for up to 3 days in an airtight container in the refrigerator. When reheating, add a splash of milk to restore the creaminess, and stir well on the stovetop or in the microwave. A batch also works for meal prep, portioned out for lunches or dinners during the week.

Nutrition per Serving

A serving is 1 cup. It has about 450 calories, 20 grams of fat (10 grams saturated), 45 grams of carbohydrates, 2 grams of fiber, 10 grams of sugar, 30 grams of protein and 600 milligrams of sodium. These are estimates.

FAQ

What makes this mac and cheese high-protein?

The diced chicken and the shredded cheddar. A serving has 30 grams of protein according to the card, and the chicken and cheese are the main sources.

Can the recipe be changed?

Yes. Swap the cheddar for other cheeses, add vegetables like broccoli or spinach, or use turkey or tofu in place of the chicken.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. A splash of milk when reheating helps restore the creaminess.

Is it good for meal prep?

Yes. Make a big batch at the start of the week, portion it out, and reheat it for quick lunches or dinners.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us