Creamy mac and cheese meets smoky BBQ chicken in this quick air fryer recipe that's rich, cheesy, and ready in just 20 minutes.
I've probably made mac and cheese a hundred different ways in my kitchen over the years, and I thought I'd tried everything. Adding bacon was my go-to, I only had to cook a few strips and chop it up for garnish. Then I went through phases where I'd throw in broccoli, jalapeños, different cheese combinations that sometimes worked and sometimes didn't, and even leftover rotisserie chicken when I was feeling creative. But this air fryer BBQ chicken mac and cheese hit different than all my previous combinations, and I knew it from the first forkful.
The BBQ element was what finally convinced my husband that mac and cheese could be more than just a side dish. Something about the smoky-sweet BBQ sauce mixed with tender chicken made him pause mid-bite and nod approvingly. Now, he's the one who suggests we make this version when we're planning Sunday dinner.
Compared to all my other stovetop attempts, the air fryer cuts down the cook time a lot. No more standing over the stove wondering if I've added enough cheese or watching nervously to see if the sauce is going to break on me again. I used to have this whole routine of constant stirring and temperature adjusting that made mac and cheese feel like work instead of a go-to comfort food. Now the chicken cooks perfectly in 15 minutes while I'm mixing up the pasta, and everything comes together without the pot-watching.
My kids were immediately on board because it still had all the creamy, cheesy goodness they expect from their usual mac and cheese. They love the little pockets of saucy chicken throughout each bite, and I love that they're actually eating protein along with their carbs without me having to negotiate with them.
After years of trying to perfect what I thought would be THE mac and cheese recipe, this version finally feels like it. It's become our Sunday tradition when we want something cozy that won't take too long.
Ingredients
Chicken Breasts – Boneless, skinless chicken breasts cook quickly and stay firm in the air fryer. I’ve also tested this with chicken thighs. They come out juicier but tend to fall apart when mixed into the mac.
BBQ Sauce – This coats the chicken and sets the flavor base. I’ve tried smoky, sweet, and spicy versions. The sweet ones pair best with the sharp cheese in the pasta.
Hot Sauce – Adds heat to balance the BBQ. I adjust the amount based on who’s eating. It works well for a bit of kick, but you can leave it out for a milder version.
Elbow Macaroni – Short tubes that hold sauce well and don’t turn mushy. I’ve swapped in penne before, but the texture didn’t work as well in the mix.
Butter – Used at the start of the sauce to build richness. I skipped it once and the sauce ended up flat and thin. Even a small amount makes a difference.
Garlic Powder and Onion Powder – Both give the sauce a solid base flavor. I’ve tested fresh garlic, but it doesn’t blend as smoothly. The powders work better here.
Milk and Half-and-Half – This combo keeps the cheese sauce creamy without being too thick. I’ve made it with only milk, but it turns out thinner and coats the pasta less evenly.
Cheddar Cheese – Sharp cheddar adds strong flavor and melts well. Grating it fresh gives a smoother sauce. Pre-shredded works in a pinch but clumps more easily.
See the recipe card for exact quantities.
Step-by-step Instructions
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This air fryer BBQ chicken mac and cheese brings together tender bites of barbecue-coated chicken with creamy, cheesy pasta. Cooking the chicken and pasta separately in the air fryer keeps everything easy to manage, with no stovetop needed. It’s a simple, hearty meal that comes together with minimal cleanup and big flavor.
Preheat the Air Fryer
Begin by setting your air fryer to 385°F (180°C). If your model doesn’t have a preheat function, run it empty for 3 to 5 minutes so it reaches temperature before you start cooking. This helps the chicken cook evenly and avoids sticking.
Cook the Chicken
Lightly grease a baking dish or pan that fits in your air fryer basket. Place the chicken breasts inside and insert the dish into the air fryer. Cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once the chicken is cooked through, remove it from the air fryer and let it rest for a few minutes. Cut it into bite-sized chunks and toss the pieces in a bowl with the BBQ sauce and hot sauce until coated. Set aside while you prepare the pasta.
Prepare the Mac and Cheese
In a large mixing bowl, combine the uncooked elbow macaroni with the butter, garlic powder, onion powder, milk, and half-and-half. Stir well to make sure everything is evenly distributed. Grease a second baking dish that fits in your air fryer, then pour in the pasta mixture. Place the dish into the air fryer and cook at the same temperature (385°F) for 18 to 20 minutes. Halfway through cooking, carefully open the basket and stir in the shredded cheddar cheese. This helps it melt into the sauce as the pasta finishes cooking.
Combine and Finish
Once the mac and cheese is creamy and the pasta is fully cooked, remove the dish from the air fryer. Stir in the BBQ chicken pieces so the sauce and chicken are evenly mixed through the pasta. Let the dish rest for about five minutes before serving. This allows the sauce to settle and the flavors to come together.
Serve
Spoon the mac and cheese into bowls or plates and drizzle with extra BBQ sauce if you want more flavor on top. Serve while still warm. This dish is best eaten fresh but can be stored for leftovers if needed.
Storage
Let the BBQ chicken mac and cheese cool to room temperature before storing. Transfer the leftovers to an airtight container and refrigerate for up to 3 days. To reheat, place a portion in a microwave-safe bowl and cover loosely. Heat in short intervals, stirring in between, until warmed through. You can also reheat it on the stovetop over low heat with a splash of milk to loosen the sauce. Avoid reheating multiple times to keep the texture of the pasta and cheese intact.
Top Tips for Air Fryer BBQ Chicken Mac and Cheese
Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grating cheddar from a block helps the sauce come together without clumps.
Stir the pasta mid-cook: Opening the air fryer halfway through and stirring in the cheese not only melts it evenly but also prevents the pasta from sticking or overcooking on the edges.
Cut the chicken after cooking: Air frying the chicken whole keeps it juicier. Cutting it before cooking can dry it out faster, especially at higher temperatures.
Recipe
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Air Fryer BBQ Chicken Mac and Cheese
Equipment
Ingredients
BBQ Chicken
- 2 chicken breasts skinless and boneless (1.1 lb | 500 g)
- 1 teaspoon olive oil 0.17 fl oz | 5 ml
- ⅓ cup BBQ sauce plus more to serve (2.7 fl oz | 80 ml)
- 1 tablespoon hot sauce 0.51 fl oz | 15 ml
Mac and Cheese
- 150 g elbow macaroni uncooked (5.29 oz | 1 cup)
- 1 tablespoon unsalted butter 0.5 oz | 14 g
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup full cream milk 8 fl oz | 240 ml
- ½ cup half-and-half 4 fl oz | 120 ml
- 1 cup shredded cheddar cheese 3.5 oz | 100 g
Instructions
- Storage: Store in the refrigerator for up to 3 days.
