High Protein Honey BBQ Chicken Mac & Cheese

So Let Me Tell You About My High Protein Honey BBQ Chicken Mac & Cheese (& Why You’ll Want to Make It)

Alright mate, so you know those nights when you’re absolutely stick-a-fork-in-me done, but somehow you want more than toast for dinner? That’s where this mac & cheese comes in. I first came up with it after I’d botched, like, two other dinners that week (true story: one was just reheated rice and a sad fried egg). Needed something hearty but also…not boring. Plus, my nephew says this is the only way he’ll eat chicken willingly, so that’s a plus. Bit of a backstory: My brother’s hopelessly obsessed with everything BBQ, so sometimes I double the sauce just to watch him go back for thirds. But really, it started as an accidental experiment with random leftovers and, honestly, the rest is delicious history. Now: onto the good stuff.

Why It’s a Hit (No, Really, My Family Begs for It)

I make this whenever I want to feel like a dinnertime hero without needing an actual cape. My family goes crazy for it because the chicken is juicy, the sauce clings to every noodle (not all mac & cheeses do that!), and honestly, if I get the BBQ balance right, everyone asks for seconds. I’ve made it after a run too, because it’s loaded with protein—so for anyone craving post-workout happiness, you might want to try it. Little confession: getting the cheese sauce smooth was, at first, a battle. I think I’ve finally cracked the code, but hey, if yours splits a bit, that’s life, right? (It still tastes fantastic.)

Here’s What You’ll Need (Substitutions Welcome!)

• 2 large boneless, skinless chicken breasts (or honestly, thighs are juicier—I sometimes switch it up)
• 2 cups uncooked elbow macaroni (shells work too; my gran always used penne, but elbow’s classic for me)
• 1 cup cottage cheese (I’ve swapped in Greek yogurt some nights and it’s actually pretty tasty)
• 1 1/2 cups shredded cheddar (sharp is king, but mild if you want it mellow)
• 1/2 cup mozzarella (optional, but gives that lovely gooey thing)
• 1/2 cup BBQ sauce (I’m partial to Sweet Baby Ray’s, but whatever’s in your fridge will do)
• 2 tbsp honey (raw or regular, whatever’s handy—I once used maple syrup and it wasn’t half bad)
• 1 tbsp olive oil
• Salt & black pepper (no need to measure, just go with your gut)
• Scallions or chives, to finish (entirely optional—I just think it looks fancy)

How I Throw This Together (Don’t Stress If It Gets Messy)

1. Cook the Pasta: Bring a big pot of salted water to the boil (listen, don’t be shy with the salt—it’s the only flavor the noodles will get). Add your macaroni and cook till just al dente, usually about 7-8 minutes. Drain and set aside (don’t rinse it!).
2. Chicken Time: While the pasta’s doing its thing, heat olive oil in a big skillet. Season the chicken with salt and pepper, then brown it on both sides, about 6 minutes each side—depends how thick they are. And yes, I’ve totally cut one open just to check; safety first. Let it rest for a few mins, then chop or shred—you pick.
3. BBQ Sauce Toss: In a bowl, toss your chopped chicken with the BBQ sauce and honey. Try not to eat half at this stage…I usually fail.
4. Easy Cheese Sauce: In the same pasta pot (less washing up), add cottage cheese and mozzarella, cook gently till it gets creamy-ish. Now, stir in your cheddar—do it off the heat so you don’t end up with curdled cheese goo (I learned that the hard way). Stir until pretty smooth; little lumps are fine, don’t stress it.
5. Mac Assembly: Fold in the drained pasta. Then add your BBQ-honey chicken. Stir it all around so every noodle’s coated and the cheese is everywhere it belongs. This is where I always sneak a taste—quality control!
6. Final Bake (Optional): Honestly, you can totally eat this straight up, but I like to scrape it into a baking dish, sprinkle a little extra cheddar (if I’ve got it), then bake at 400F (205C) for about 10-12 mins until it’s bubbling and golden on top. Up to you.
7. Scallion Sprinkle: Scatter over scallions or chives to look a bit posh, or just dig right in.

Notes: Mistakes I’ve Made So You Don’t Have To

• If you forget to let the chicken rest, it’ll lose juiciness (yeah, I’ve done it more than once—impatience is my nemesis).
• Cheese sauce splitting? Off the heat is your friend. I once nuked it in the microwave and, well…it was a bit rubbery.
• Don’t rinse the pasta. It actually needs that little bit of starch to hug the sauce.

All the Variations I’ve (Probably) Tried

• Substituted shredded rotisserie chicken—way faster! But you lose some of that fresh-seared flavor.
• Tried swapping BBQ sauce for buffalo. Ehh, it was a bit too much for the cheese—it’s possible, just maybe not my favorite.
• Added diced jalapeños for a kick once. Family split on it, so now I keep them on the side.
• (Blame my roommate for convincing me to try pineapple—didn’t love it, but it wasn’t inedible.)

Equipment (But No Pressure)

• Big pot for boiling noodles (worst case? Use two smaller ones, then combine)
• Ovenproof skillet or baking dish, if you want to bake it
• A sharp knife for the chicken (mine’s never as sharp as I want, but I muddle through)
• If you don’t have a colander, just tilt the pot lid to drain the pasta—all good

How I Store It (But Rarely Get the Chance)

Technically, you can store leftovers in an airtight container in the fridge for 2-3 days. But honestly, in my house it never lasts more than a day! If you do have restraint, just zap it in the microwave or oven when you’re hungry again. I think it tastes even better the next day, but, well, that’s probably just me.

How I Like to Serve It (And a Family Quirk)

I usually just pile it into a big bowl and eat while catching up on random cooking shows (weird habit?). Every now and then, I serve it with a big green salad, and my brother always wants extra BBQ sauce on the side. My niece insists it needs crumpled-up tortilla chips on top—can’t say she’s wrong.

Things I Wish I’d Known (Pro Tips!)

• I once tried rushing the cheese step and ended up with gritty sauce—slow and steady is definitely better here.
• If you use pre-shredded cheese, it can taste a bit powdery (tbh, I only bother grating when I’m not feeling lazy).
• Actually, keeping a splash of pasta water to loosen things up works wonders if the final mix is too stiff.

Real Questions I’ve Actually Gotten

• Can I make this gluten free?
  Yeah, use any gluten-free pasta you like—just watch the cook time; some get mushy quick. Oh, and check your BBQ sauce to be sure.
• Do I have to bake it?
  Absolutely not! Sometimes I just skip the oven part when I’m super hungry. It’s plenty comforting straight from the stovetop.
• Can I use leftover grilled chicken?
  For sure—it even adds a bit of smoky flavor. Actually, I sometimes plan to have extra on BBQ nights, just so I can make this later!
• Does cottage cheese really make it creamy?
  Oddly enough, yes. If you’re skeptical, check out a great explainer at Budget Bytes—they’ve convinced me.
• Any good BBQ sauce recs?
  I love these homemade ones, but I’ll be real, half the time it’s whatever’s on sale.

By the way, totally random, but last time I made this I realized I’d completely forgotten to buy cheese. Made a mad dash to the shop in pajamas—don’t recommend, unless you enjoy scandalizing the neighbors!

★★★★★ 4.10 from 73 ratings

High Protein Honey BBQ Chicken Mac & Cheese

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A delicious and hearty mac & cheese packed with grilled chicken breast, honey BBQ sauce, and high protein pasta. Perfect for an easy weeknight dinner that satisfies your cravings and nutritional goals.

🖨️ Print Pin Recipe

Ingredients

• 8 oz high protein elbow macaroni
• 2 cups cooked chicken breast, diced
• 3/4 cup honey BBQ sauce
• 1 cup low-fat shredded cheddar cheese
• 1/2 cup nonfat Greek yogurt
• 2 tbsp skim milk
• 1/4 cup chopped green onions
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook high protein elbow macaroni according to package instructions, then drain and set aside.
2. 2
   While pasta cooks, mix the diced chicken breast with honey BBQ sauce in a skillet over medium heat. Heat until warmed through, about 3-4 minutes.
3. 3
   In a large saucepan, combine shredded cheddar cheese, Greek yogurt, skim milk, smoked paprika, salt, and pepper. Cook over low heat, stirring until the cheese is melted and the sauce is smooth.
4. 4
   Add the cooked pasta and BBQ chicken mixture into the cheese sauce. Gently stir until everything is evenly coated.
5. 5
   Serve hot, garnished with chopped green onions and extra BBQ sauce if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 42gg

Fat: 7gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 40gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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