Smoky, creamy BBQ chicken mac and cheese baked until rich and comforting.

6–8 boneless, skinless chicken thighs

1 pound dried pasta

3 (12-ounce) cans evaporated milk

16 ounces mild melting cheese, cubed

8 ounces Monterey Jack cheese, shredded

8 ounces pepper Jack cheese, shredded

8 ounces cheddar or Colby cheese, shredded

2–3 tablespoons BBQ-style dry seasoning

1 cup BBQ sauce

2 cups crispy fried onions

Salt and black pepper

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1. Preheat oven or grill to 350°F and grease a 9×13-inch dish.

2. Add cubed cheese to center and spread pasta around it.

3. Pour evaporated milk over pasta.

4. Top with half the shredded cheese and seasoning, cover, and cook 30 minutes.

5. Cook seasoned chicken to 165°F.

6. Brush chicken with BBQ sauce and caramelize.

7. Uncover pasta, stir, and cook until tender.

8. Top with chicken, remaining cheese, and onions.

9. Bake until melted and bubbly.

10. Rest before serving.

Let the dish rest before serving for best texture.