Barbecue Chicken With Mac And Cheese Recipes

BBQ CHICKEN MACARONI AND CHEESE

Steps:

• Preheat the oven to 375°F.
• In a medium saucepan, melt 1/4 cup butter.
• Quickly whisk in flour until a roux (paste) is formed.
• Heat milk in a small saucepan (or in the microwave to save time!).
• Slowly add heated milk (and make sure it's fully warmed first) to the roux, whisking and simmering.
• Add shredded cheese, whisking and simmering until thickened, approximately 10 minutes.
• Add salt to taste.
• While thickening cheese sauce, use a small skillet to melt 2 Tablespoons butter.
• Brown panko crumbs in melted butter, browning 30 seconds to 1 minute on medium high, set aside.
• Place cooked macaroni noodles in a casserole dish or 12 inch cast iron skillet.
• Pour cheese sauce over noodles.
• In a small bowl, mix chicken and barbecue sauce.
• Mix BBQ chicken into the noodles and cheese.
• Top with browned panko crumbs.
• Bake approximately 35 minutes, until cheese is bubbly and top is browned.
• Allow to cool for approximately 5 minutes.
• Garnish with green onions and additional barbecue chicken or barbecue sauce, if desired
• Serve and enjoy!

BARBECUE CHICKEN WITH MAC AND CHEESE

Steps:

• Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Transfer to a blender and puree until smooth; return to the saucepan and stir in 1 1/4 cups cheddar and the parmesan.
• Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce. Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes. Flip the chicken, brush with the barbecue sauce mixture and continue broiling, basting with the pan juices occasionally, until cooked through, 6 to 7 more minutes.
• Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain. Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken.

WAGON WHEEL WESTERN BBQ MAC & CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
• Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
• Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
• Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
• Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

BARBECUE CHICKEN MACARONI AND CHEESE

Steps:

• Boil water and cook pasta according to directions; set aside.
• Heat a small skillet; place the pat of butter in it; melt it; add the onions and cook until translucent.
• Add chicken and cook until chicken is hot.
• Chop or shred the blocked cheese. Set aside.
• Combine the chicken; add macaroni; toss the barbecue sauce in making sure that it covers all of it.
• In a large pot add the milk and all the cheeses and melt it, folding the pasta in as it heats to a bubbling.
• Add salt and pepper to taste.
• Serve hot.