Get Ready to Indulge in These Cornbread Crumb Cupcakes!

Dear reader,

I am excited to share with you a recipe that will revolutionize your kitchen and taste buds. Are you tired of the same old mac and cheese? Have you run out of ideas for your next barbecue party? Look no further, for I present to you the BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes.

This recipe is the perfect combination of cheesy, creamy macaroni and cheese, tender and smoky barbecue chicken, and sweet cornbread crumbs. It’s comfort food at its finest with a delicious twist that your family and friends will be begging for.

But don’t just take my word for it. Allow me to convince you why this dish should become a staple in your kitchen.

Firstly, these cupcakes are easy to make and bake quickly. This means you can whip up a batch in no time when unexpected guests arrive or when you just crave it. Plus, they’re conveniently individual-sized portions that make them great for portion control.

Secondly, this recipe is versatile. Whether you want something hearty for dinner or a snack to bring to a potluck, these cupcakes won’t disappoint. They’re also customizable — add more spice, garlic or onions depending on your preferences.

Lastly, BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes are perfect for leftovers — store them in airtight containers or freeze them up for quick meals later down the road.

All in all, I believe that this dish will soon become a favorite among picky eaters and culinary enthusiasts alike. So please read on to learn how to prepare this delicious dish step-by-step!

Why You’ll Love This Recipe

BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes #RSC
BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes #RSC

Are you tired of eating the same old boring mac and cheese every week? Do you want to impress your friends at your next BBQ party with a unique and delicious dish? Look no further, because these BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes are the answer to all your problems.

This recipe is packed with bold flavors that will leave your taste buds begging for more. The combination of tender shredded chicken, tangy barbecue sauce, and perfectly cooked macaroni, all mixed together with a rich and creamy cheese sauce, is simply irresistible.

But wait, there’s more! We take this dish to the next level by adding a crunchy cornbread crumb topping that perfectly balances out the creaminess of the mac and cheese. It’s like having a party in your mouth with every single bite.

And let’s not forget about the convenience factor. These cupcakes are perfect for both big parties and small family dinners, and they’re incredibly easy to make. All you need is a muffin tin and some basic ingredients that you probably already have at home.

So trust me when I say you’re going to love this recipe. The flavors are unbeatable, the texture is perfect, and the convenience is unrivaled. Give it a try and let me know if it doesn’t become your new favorite dish.

Ingredient List

 These cupcakes are a savory dream come true!
These cupcakes are a savory dream come true!

Here are the ingredients you will need to make these delicious BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes:

For the BBQ Chicken and Macaroni and Cheese Filling:

  • 2 tablespoons butter
  • 1/4 cup shallots, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 teaspoons cornstarch
  • 1/2 cup milk
  • 1 cup shredded cooked chicken breast
  • 1 box (7.25 ounces) macaroni and cheese (Kraft or Velveeta)
  • Green onions, thinly sliced for garnishing

For the Cornbread Topping:

  • 2 cups cornbread muffin mix
  • 2/3 cup milk
  • 1 egg, beaten
  • 1/4 cup parmesan cheese, grated
  • Chives, finely chopped

For the Cupcake Assembly:

  • Reserved Cornbread Crumbs, for topping
  • Monterey Jack and Cheddar Cheese blend, shredded

The Recipe How-To

 BBQ chicken, mac & cheese, and cornbread all in one bite - heavenly!
BBQ chicken, mac & cheese, and cornbread all in one bite – heavenly!

Now, let’s get to the fun part – cooking up some delicious BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes (#RSC Recipe). Follow these step-by-step instructions and you’ll be well on your way to impressing family and friends with a creative spin on traditional comfort food.

Ingredients Needed

  • BBQ Chicken: You can bake or fry chicken thighs or boil and shred chicken breast. Make sure it’s seasoned with salt and black pepper. Then coat shredded chicken with your favorite BBQ sauce. Set aside until needed.
  • Macaroni & Cheese: Cook macaroni pasta according to package instruction until al dente. Drain pasta and set aside. In a separate pot, melt butter over medium heat. Add garlic, shallots, and green onion then cook until fragrant. Stir in cornstarch and mix well into the melted butter mixture.
  • Dijon Mustard Mixture: Mix together Dijon mustard and Worcestershire sauce in a small bowl. Set aside until needed.
  • Milk & Cheese Mixture: Add milk to the melted butter mixture, whisking constantly to avoid lumps. Let it cook until smooth for about 2-3 minutes. Add Monterey Jack and Cheddar cheese blend then stir until completely melted and smooth.
  • Cornbread Crumb Topping: Prepare muffin mix according to package instruction. Add finely grated Parmesan cheese, chives, green onions, lemon zest, salt, and black pepper. Mix everything together to make the cornbread crumb topping.

Cooking Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine cooked macaroni pasta, pulled BBQ chicken, Dijon mustard mixture, cheese sauce mixture; stir thoroughly
  3. Grease 12 cups of a muffin pan with olive oil or cooking spray.
  4. Distribute half of the macaroni and cheese mixture evenly between the cups of the muffin pan using an ice cream scoop or spoon.
  5. Press the macaroni down lightly with spoon/fingers.
  6. Scoop remaining macaroni over each cup filling them up evenly but not packed tightly.
  7. Top each cup with cornbread crumb topping spreading it out evenly over each cup of macaroni filling using a fork.
  8. Bake cupcakes in preheated oven for 20-25 minutes or until golden brown with crispy cornbread crumbs top layer.
  9. Let cupcakes cool for at least 5 minutes before serving.

Serving Suggestions

Serve these savory cupcakes as a main dish or as side dish for your next BBQ party! Drizzle more barbecue sauce generously on top of each cooked BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcake if desired and sprinkle more chopped green onion on top.


These cupcakes are easily adaptable according to individual tastes:

  • Substitute baked shredded chicken for

Substitutions and Variations

 Sink your teeth into these mouthwatering cornbread crumb cupcakes.
Sink your teeth into these mouthwatering cornbread crumb cupcakes.

If you’re feeling adventurous and would like to put your own spin on the recipe, feel free to experiment with these suggested substitutions and variations!

– Meat substitutions: Although the recipe calls for BBQ chicken, you can opt to use other types of meat such as pulled pork or even ground beef, depending on what you have on hand.

– Cheese blends: The Monterey Jack and cheddar cheese blend used in this recipe is a classic combination that pairs well with BBQ chicken. However, you can also experiment with different types of cheeses, such as gouda or even blue cheese, for a unique flavor profile.

– Cornbread crumb alternatives: If you don’t have cornbread muffin mix on hand for the crumb topping, feel free to substitute it with crushed up crackers or panko breadcrumbs.

– Sauce substitutions: While BBQ sauce is a classic choice for this dish, you can also experiment with different types of sauces such as buffalo sauce or even teriyaki sauce if you’re feeling bold.

– Vegetarian alternative: If meat isn’t your thing, try swapping out the BBQ chicken with roasted vegetables such as zucchini or bell peppers for a vegetarian twist on this dish.

Remember, cooking is all about experimentation and finding what works best for you. Don’t be afraid to make adjustments as needed and let your creativity flow in the kitchen!

Serving and Pairing

 Your taste buds have never experienced anything like this BBQ chicken mac and cheese combo!
Your taste buds have never experienced anything like this BBQ chicken mac and cheese combo!

These BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes are a delicious, hearty meal that is perfect for any occasion or gathering. Serve them up as a main dish for lunch or dinner, or cut them into smaller pieces to serve as an appetizer or finger food at a party.

To add some extra flavor and texture, you can top these cupcakes with some chopped green onions, chives or parmesan cheese. The lemon zest also adds a refreshing touch to the dish.

Pair these cupcakes with a fresh garden salad or some roasted vegetables to balance out the richness of the dish. You can also serve them with some homemade coleslaw or corn on the cob for a truly Southern-inspired feast.

If you’re looking for something to wash it down, try a glass of sweet tea or an ice-cold beer for an extra refreshing taste.

These cupcakes are perfect for outdoor picnics, potlucks, and barbecues as they are easy to transport and serve. Your guests will be impressed with this unique take on classic Southern comfort food.

Try serving them up on colorful platters or in individual cupcake wrappers for an even more festive presentation. These cupcakes not only look great but will also taste so delicious that your guests will be asking for the recipe in no time!

Make-Ahead, Storing and Reheating

 Imagine ooey gooey mac and cheese complimented by the smoky tang of BBQ chicken.
Imagine ooey gooey mac and cheese complimented by the smoky tang of BBQ chicken.

If you’re like me, you enjoy having meals on hand that can be made ahead of time. Fortunately, these BBQ Chicken Mac and Cheese Cornbread Crumb Cupcakes are perfect for preparing in advance. The night before, follow the recipe instructions up to the point where you prepare the cornbread crumb topping. Cover the cupcakes tightly with plastic wrap and store them in the refrigerator overnight.

When it comes to reheating these delicious cupcakes, be cautious not to overheat them since they can dry out. To reheat them, place them on a baking sheet and wrap them with foil. Then preheat your oven to 350°F (180°C) and bake them for around 10 minutes or until they are heated through.

If you have any leftovers of these cupcakes, you should store them covered tightly and refrigerate them within two hours of cooking. These can be refrigerated for up to four days in an airtight container, but you may need to add a little bit of milk when reheating, as the macaroni cheese may have soaked up some moisture.

In terms of freezing these cupcakes, it is not recommended as they might lose their texture and quality if heated from frozen state. If you do choose to freeze the uncooked batter, however, make sure that it is stored in an airtight container and used within three months of freezing.

Since cornbread crumbed cupcakes are essentially hearty muffins, they’re surprisingly long-lasting – so even with leftover you’re going to love snacking on over the next few days!

Tips for Perfect Results

 The perfect balance of savory, cheesy goodness with a hint of sweetness from the cornbread crumb topping.
The perfect balance of savory, cheesy goodness with a hint of sweetness from the cornbread crumb topping.

Now that you know the basics of making BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes, let me share some tips and tricks to ensure your cupcakes turn out perfectly every time.

1. Cook your macaroni al dente: Overcooked macaroni can become mushy and clump together in the mixture, making for an unpleasant texture. Cooking it al dente ensures the macaroni holds its shape and texture in the cupcake.

2. Let the chicken rest before shredding: After cooking the chicken, allow it to rest for a few minutes before shredding it. This will ensure it remains juicy and flavorful.

3. Use a mix of cheeses: The recipe calls for a blend of Monterey jack and cheddar cheese, but feel free to experiment with different types of cheese to create your own unique flavor profile.

4. Add barbecue sauce slowly: If adding barbecue sauce to the chicken mixture, do it slowly and taste as you go. Too much sauce can make the filling overly sweet or overly salty.

5. Don’t overfill: Be sure to only fill each cupcake mold about 3/4 full with the macaroni mixture. Overfilling can cause the cupcakes to spill over and lose their shape.

6. Let them cool completely: Before removing the cupcakes from the mold or serving them, be sure they have completely cooled. Removing them too soon can result in a mess and difficulty getting them out of the mold.

By following these tips, you’ll be able to create perfectly delicious BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes every time!

Bottom Line

In conclusion, these BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes are a delicious and unique twist on classic comfort food. With the right ingredients and techniques, anyone can master this recipe and impress their friends and family.

Furthermore, this recipe is entirely customizable. Don’t hesitate to play around with different ingredients and substitutions to create your twist on this dish, catering to your taste preferences.

Whether for a busy weeknight dinner or a backyard barbecue party, these cupcakes are sure to be a hit with everyone. So gather your ingredients and follow the steps carefully to prepare a sweet and savory treat that deserves its spot among your recipe collection.

BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes #RSC

BBQ Chicken Macaroni & Cheese Cornbread Crumb Cupcakes #RSC Recipe

Ready, Set, Cook! Hidden Valley Contest Entry. Party size savory cup cakes perfect for an adult or child themed party. Ooey Gooey macaroni cheese with pulled BBQ spiked cheicken, topped with golden buttery cornbread crumbs. I usually purchase a roast chicken from the deli area at out grocery store, remove the skin and bones and pull the cooked meat, perfect do ahead dish for our parties.
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Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 3 12 cupcakes
Calories 1356.5 kcal


  • 8 ounces cavatelli
  • 2 tablespoons olive oil
  • 2 teaspoons shallots, minced
  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon green onion, thinly sliced
  • 1 1/2 cups milk
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Worcestershire sauce
  • 2 cups monterey jack and cheddar cheese blend, shredded
  • 2 cups roasted deli chicken, pulled
  • 1/2 cup barbecue sauce, bottled
  • 1/2 cup breadcrumbs
  • 2 tablespoons parmesan cheese
  • 2 cups cornbread, stale, coarsely crubled
  • 1/2 cup butter, melted
  • 2 tablespoons chives, thinly sliced
  • 1 tablespoon lemon zest
  • 1 cup Hidden Valley® Original Ranch® Dressing
  • 2 bunches green onions


  • 1. Place the cavatelli pasta into a large pot of boiling water, follow the cooking directions on the package, and cook for 6-8 minutes. Drain the pasta into a colander, cool using cold water, drain well.
  • 2. In a sauce pot heat the olive oil using medium heat; to the pot add the shallots, garlic and green onions, saute until the vegetables are fragrant approximately 30 seconds.
  • 3. To the pot add the milk, mustard and cornstarch; stirring witha whisk over low heat until the cornstarch has just dissolved and the milk has become warm to the touch.
  • 4. Add to the sauce the seasonings, worstershire sauce, and cheddar & Monterey jack cheeses stirring with a whisk, cook until the sauce has thickened and is smooth, approximately 4-5 minutes.
  • 5. In a seperate bowl toss the pulled chicken with the BBQ sauce,mixing until the chicken is just coated with sauce.
  • 6. In a large mixing bowl combine the cooked pasta, cheddar cheese sauce and pulled BBQ chicken, taking care not to over mix.
  • 7. Heavily spray the bottom and sides of a 12 cup muffin pan with nonstick vegetable cooking oil, mix the bread crumbs with the parmesan cheese, and fill each muffin cup with a small quantity of the bread crumb and parmesan mixture, tilt the pan to allow the crumbs to evenly coat the bottom and sides of each muffin cup.
  • 8. In a seperate bowl gently toss the cornbread crumbs, melted butter, chives and lemon zest.
  • 9. Fill each muffin cup with the macaroni and cheese; tap the muffin pan to even the mixture, spoon 1 tablespoon of the cornbread crumbs over the top of each macaroni and cheese cup cake.
  • 10. Bake in a 350 degree oven for approximately 20 minutes or until the cornbread crumbs are lightly browned, and the macaroni and cheese cup cakes are heated. Remove the muffin pan from the oven to cool for about 10 minutes.
  • 11. To serve run a rubber spatula around the sides of each cup cake to loosen. Place the cup cakes on a decorative serving platter. Pour the Hidden Valley Original Ranch Dressing into a squirt bottle; attractively drizzle the dressing over the top of each macaroni and cheese cup cake. Garnish the platter with sprigs of green onions.

Your Own Notes


Serving: 496gCalories: 1356.5kcalCarbohydrates: 82.5gProtein: 48.5gFat: 93.2gSaturated Fat: 36.6gCholesterol: 207.7mgSodium: 2317.7mgFiber: 5.1gSugar: 14.1g
Keyword < 60 Mins, Chicken, Easy, Kid-Friendly, Lunch, Meat, Poultry, Weeknight
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