This Skillet BBQ Mac and Cheese takes the classic comfort food and gives it a smoky, tangy twist. Creamy cheese sauce meets a swirl of barbecue sauce and a crispy, golden topping, all cooked in one skillet from stovetop to oven. It’s the perfect side for a backyard cookout or a hearty main dish on its own, and it comes together with minimal cleanup.
Ingredients You’ll Need
- 12 oz elbow macaroni or cavatappi pasta
- 3 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup barbecue sauce, plus more for drizzling
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda or Monterey Jack cheese
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh chives or green onion, for garnish, optional
How to Make (Step-by-Step)
1. Preheat the oven. Preheat your oven to 375°F (190°C).
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1 minute less than the package directs, since it will finish cooking in the skillet. Drain and set aside.
3. Make the roux. In a large oven-safe skillet, melt 2 tablespoons of the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until lightly golden.
4. Build the cheese sauce. Slowly whisk in the milk, a little at a time, until smooth. Cook for 3–4 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
5. Add the flavor. Stir in the barbecue sauce, smoked paprika, garlic powder, salt, and pepper. Reduce the heat to low and add the cheddar and smoked gouda in handfuls, stirring until melted and smooth.
6. Combine with pasta. Add the cooked pasta to the skillet and stir until every piece is coated in the cheesy barbecue sauce.
7. Add the topping. In a small bowl, melt the remaining 1 tablespoon of butter and toss it with the panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
8. Bake. Transfer the skillet to the oven and bake for 10–12 minutes, until the topping is golden and the edges are bubbling.
9. Finish and serve. Let the skillet cool for a few minutes, then drizzle with extra barbecue sauce and sprinkle with chives or green onion before serving.
Recipe Tips
- Undercook the pasta slightly. Since the pasta continues cooking in the oven, pulling it just shy of al dente prevents mushiness.
- Use freshly shredded cheese. Pre-shredded bags contain anti-caking agents that can make the sauce grainy instead of silky smooth.
- Pick a bold barbecue sauce. A smoky or tangy barbecue sauce stands up best against the richness of the cheese; overly sweet sauces can make the dish taste one-note.
- No oven-safe skillet? No problem. Make the mac and cheese on the stovetop, then transfer it to a greased baking dish before adding the topping and baking.
- Add a protein boost. Shredded pulled pork or chicken stirred in before baking turns this side dish into a filling main course.
Storage & FAQ
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to loosen the sauce, since it thickens considerably once chilled.
How to Freeze
Mac and cheese can be frozen, though the texture of the sauce may be slightly less creamy after thawing. Cool completely, then transfer to a freezer-safe container without the breadcrumb topping for up to 2 months. Thaw overnight in the refrigerator, reheat gently on the stovetop with a little extra milk, and add a freshly made breadcrumb topping if desired before serving.
FAQ
Can I make this without an oven?
Yes — skip the breadcrumb topping and simply stir the pasta into the finished cheese sauce, cooking a few extra minutes on the stovetop until heated through.
What cheeses work best for this recipe?
Sharp cheddar provides bold flavor, while smoked gouda or Monterey Jack adds creaminess and a subtle smokiness that pairs well with the barbecue sauce.
Can I make this ahead of time?
Assemble the mac and cheese up to the baking step, cover, and refrigerate for up to a day. Add the breadcrumb topping just before baking, and add a few extra minutes to the bake time since it will start out cold.
How do I keep the sauce from becoming grainy?
Add the cheese gradually over low heat, stirring constantly, and avoid boiling the sauce once the cheese is added.
Can I use a different pasta shape?
Yes, any short pasta shape like shells, cavatappi, or rotini works well and holds the cheesy sauce nicely.
Nutritional Info
Per serving (approximate, based on 6 servings):
- Calories: 480
- Protein: 20g
- Carbohydrates: 48g
- Fat: 23g
- Fiber: 2g
- Sugar: 9g
- Sodium: 690mg
Nutritional values are estimates and will vary based on specific ingredients and brands used.