BBQ Pulled Chicken Macaroni and Cheese
BBQ Pulled Chicken Macaroni and Cheese combines smoky pulled chicken with creamy pasta and a tangy BBQ sauce. A comforting twist on mac and cheese.
Ingredients
- 1½ lb boneless skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chipotle powder
- 1 tsp oil
- ⅓ cup BBQ sauce
- 2 tbsp Frank’s Red Hot optional
- 12 oz medium shell pasta
- 4 tbsp butter
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chipotle powder
- 1½ cups milk
- ½ cup water
- ¾ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
Instructions
- Heat 1 tsp of oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and chipotle powder. Cook for 8–10 minutes on each side or until the chicken reaches 165ºF. Let the chicken rest for 2 minutes, then shred it.
- While the chicken rests, cook the pasta according to the package instructions. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add flour and whisk for about 1 minute. Add seasonings, milk, and water, then bring to a simmer. Add shredded cheeses and stir until melted and smooth.
- Add the cooked pasta and shredded BBQ chicken to the cheese sauce, stirring to combine. Adjust the consistency with reserved pasta water if needed.
- Optional: Transfer the mac and cheese to a casserole dish, top with more cheese and BBQ sauce, and bake at 400ºF for 15 minutes to brown the top. Serve immediately.
Notes
Feel free to use rotisserie chicken to save time. For a lighter version, use chicken broth instead of milk and opt for lower-fat cheese.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 55gProtein: 40gFat: 20gSodium: 750mg
(Nutrition is estimated and will vary based on actual ingredients used)
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