Dr Pepper BBQ Chicken Mac and Cheese

Yield: 8 servings

Make this ultimate Dr Pepper BBQ Chicken Mac and Cheese ASAP, and thank us later. In partnership with Tasty.


  • 3 tablespoons butter
  • ¼ cup flour
  • 2 cups milk
  • 4 cups shredded sharp cheddar, divided
  • 1 cup shredded Pepper Jack cheese
  • 1 pound elbow macaroni
  • 1 can Dr Pepper
  • ½ teaspoon liquid hickory smoke
  • ½ cup tomato paste
  • 1 tablespoon brown sugar
  • Salt, to taste
  • Pepper, to taste
  • 1 rotisserie chicken, deboned and shredded
  • 1 cup pickled jalapeños
  • Preheat oven to 400° F/200° C.
  • In a large pot, melt butter over medium-high heat. Once melted, add flour and whisk together until bubbling. Allow to bubble for 30 seconds to 1 minute, whisking every 10 seconds.
  • Whisk in milk and add Pepper Jack, 3 cups cheddar, salt, and pepper. Stir until thick and cheesy. Add cooked pasta and stir.
  • Scoop pasta into a casserole dish, and cover with remaining cheddar.
  • Bake for 10 minutes, or until cheese on top is melted.
  • In a large saucepan, bring Dr Pepper to a boil and reduce by one-third.
  • Whisk in liquid smoke, tomato paste, brown sugar, salt, and pepper. Reduce until thickened.
  • Add shredded chicken and stir. Scoop on top of baked macaroni and cheese.
  • Cover with pickled jalapeños and other desired toppings.
  • Enjoy!