BBQ Chicken Macaroni Pie
This BBQ Chicken Macaroni Pie is a cheesy, smoky crowd-pleaser combining tender chicken, melty cheeses, and a crunchy topping for the ultimate comfort food experience.
Servings: 6 servings
Ingredients
- 2 cups elbow macaroni
- 2 cups cooked chicken shredded
- 1 cup BBQ sauce
- 1 cup shredded cheddar cheese sharp
- 1 cup shredded mozzarella cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper red or green
- 2 tablespoons olive oil for sautéing vegetables
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1/2 cup turkey bacon cooked and crumbled
- 1/2 cup breadcrumbs optional
Instructions
Cook the Macaroni
- Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, usually 7-8 minutes. Drain well and set aside.
Prepare the Vegetables and Turkey Bacon
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened and fragrant. Remove from the skillet and set aside. In the same pan, cook the turkey bacon until crisp, then crumble it into small pieces.
Combine the Filling
- In a large mixing bowl, combine the cooked macaroni, shredded chicken, sautéed onions and bell peppers, BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Stir in the shredded cheddar and mozzarella cheeses, reserving a small handful for topping.
Assemble the Macaroni Pie
- Preheat your oven to 350°F (175°C). Transfer the macaroni mixture into your baking dish, spreading it out evenly. Sprinkle the crumbled turkey bacon over the top, then add the remaining cheese. If you’re using breadcrumbs, sprinkle them evenly on top for a crispy finish.
Bake
- Bake the pie in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and the breadcrumbs (if used) are golden brown.
Serve and Enjoy
- Remove from the oven and let it cool for a few minutes before slicing. This BBQ Chicken Macaroni Pie pairs beautifully with a fresh salad or roasted veggies and is perfect for serving family-style.
Equipment
- Large Pot
- Skillet or frying pan
- Mixing Bowl
- Baking dish (8x8 inch or similar)
- Colander
- Measuring cups and spoons
Notes
- Cook macaroni al dente to prevent a mushy texture after baking.
- Use plenty of BBQ sauce and cheese to keep the filling moist and flavorful.
- Spread mixture evenly in the baking dish for consistent cooking and avoid burnt topping by watching breadcrumbs closely.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- For a low-carb version, substitute pasta with spiralized zucchini or cauliflower florets and omit breadcrumbs.