BBQ Chicken Mac and Cheese Recipe

BBQ Chicken Mac and Cheese Recipe

Ingredients:

For the BBQ Chicken:

• 2 chicken breasts (boneless, skinless)

• 1/2 cup BBQ sauce (your favorite brand or homemade)

• Salt and pepper to taste

• 1 tbsp olive oil (for cooking)

For the Mac and Cheese:

• 12 oz elbow macaroni (or any pasta shape you prefer)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and black pepper to taste

• 1/2 tsp smoked paprika (optional, for extra flavor)

• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Cook the BBQ Chicken:

• Season the chicken breasts with salt and pepper.

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

• Once cooked, remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.

• Toss the shredded chicken with 1/2 cup of BBQ sauce, ensuring it’s well coated. Set aside.

2. Cook the Macaroni:

• While the chicken cooks, bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, then drain and set aside.

3. Make the Cheese Sauce:

• In the same pot you used for the pasta, melt 2 tablespoons of butter over medium heat.

• Add the flour and whisk continuously for about 1 minute to create a roux (this helps thicken the sauce).

• Slowly add the milk and heavy cream while whisking to prevent lumps. Continue whisking until the mixture begins to thicken, about 3-5 minutes.

• Once the sauce has thickened, add the shredded cheddar, mozzarella, and Parmesan cheeses. Stir until the cheese is melted and the sauce is smooth.

• Season with garlic powder, onion powder, smoked paprika (optional), salt, and pepper to taste.

4. Combine Everything:

• Add the drained macaroni to the cheese sauce, stirring gently to coat the pasta evenly.

• Fold in the BBQ shredded chicken, ensuring it’s mixed throughout.

5. Serve:

• Once everything is combined and heated through, transfer the BBQ Chicken Mac and Cheese to a serving dish.

• Garnish with chopped fresh parsley, if desired.

• Serve warm and enjoy!

Q&A Section:

Q1: Can I use rotisserie chicken instead of cooking chicken breasts?

• Yes, using rotisserie chicken is a great shortcut! Simply shred the chicken and toss it with the BBQ sauce as you would with the cooked chicken breasts.

Q2: How can I make this recipe spicier?

• To add some heat, you can use a spicy BBQ sauce, mix in some chopped jalapeños, or add a dash of cayenne pepper or hot sauce to the cheese sauce.

Q3: Can I make this dish ahead of time?

• Yes! You can prepare the mac and cheese and the BBQ chicken ahead of time, then refrigerate them separately. When ready to serve, just reheat and combine the two. You can also bake it in the oven with a sprinkle of extra cheese on top for a crispy finish—bake at 350°F (175°C) for about 20 minutes until bubbly and golden.

Q4: Can I use a different type of cheese?

• Yes! You can experiment with other cheeses like gouda, fontina, or even pepper jack for a different flavor profile. Just make sure to use a combination of cheeses to get the creamy texture and flavor.

Q5: Can I make this dish vegetarian?

• Absolutely! You can skip the BBQ chicken and add some sautéed veggies like mushrooms, zucchini, or spinach to replace the chicken, or simply make it a cheesy mac and cheese with your favorite add-ins.

Serving Suggestions:

• Sides: Serve with a side salad, garlic bread, or roasted vegetables for a well-rounded meal.

• Toppings: You could also top the mac and cheese with crispy bacon bits, extra BBQ sauce, or even some fried onions for added crunch and flavor.