Oven-Baked BBQ Chicken with Scratch-Made Macaroni and Cheese

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender oven-baked chicken glazed with smoky BBQ sauce served with creamy, cheesy macaroni made from scratch for a comforting meal. This American-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 800 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 800 cal/serving

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Ingredients

4 bone-in, skin-on (about 2 lbs) chicken thighs
1 tsp kosher salt
1 tsp black pepper
3/4 cup BBQ sauce
8 oz elbow macaroni
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp mustard powder

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Instructions

Step 1: Preheat oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry and season evenly with 1 tsp kosher salt and 1 tsp black pepper.
Step 2: Place chicken thighs on a baking sheet lined with foil and bake for 30 minutes.
Step 3: Remove chicken from oven and brush 3/4 cup BBQ sauce generously over the skin. Return to oven and bake an additional 10 minutes until chicken is cooked through and sauce is caramelized.
Step 4: Meanwhile, bring a large pot of salted water to boil. Add 8 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
Step 5: In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until bubbly but not browned.
Step 6: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes.
Step 7: Remove from heat and stir in 2 cups shredded sharp cheddar cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp mustard powder until smooth.
Step 8: Combine cheese sauce with cooked macaroni, stirring gently to coat evenly. Serve cheesy macaroni alongside the oven-baked BBQ chicken.