Bbq Chicken Mac Cheese Recipes

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BBQ CHICKEN MAC AND CHEESE



BBQ Chicken Mac and Cheese image

BBQ Chicken Mac and Cheese is an easy recipe made in 29 minutes combining the delicious flavors of BBQ chicken with creamy mac and cheese!

Provided by Whitney Bond

Categories     Main Course     Side Dish

Time 29m

Number Of Ingredients 11

12 oz uncooked macaroni noodles
8 oz cream cheese (cubed)
1 cup chicken broth
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
½ tsp kosher salt
1 cup mozzarella cheese (shredded)
2 cups cooked & shredded boneless, skinless chicken breast
½ cup bbq sauce
2 tbsp fresh cilantro

Steps:

  • Cook the macaroni noodles according to package directions, drain, then set aside.
  • While the noodles are cooking, add the cream cheese and chicken broth to a separate large pot on the stove, and bring to a boil.
  • Whisk consistently until the cheese has melted and the sauce is smooth.
  • Reduce the heat to medium, and add the onion powder, garlic powder, salt and pepper, combine well, then add the mozzarella cheese.
  • Stir continuously until the cheese has melted into the sauce, then add the chicken and bbq sauce.
  • Add the cooked macaroni noodles, stir to combine, then transfer to a serving bowl and top with the cilantro.

Nutrition Facts : ServingSize 4 g, Calories 748 kcal, Carbohydrate 82 g, Protein 37 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 132 mg, Sodium 1323 mg, Fiber 3 g, Sugar 16 g

BARBECUE CHICKEN WITH MAC AND CHEESE



Barbecue Chicken with Mac and Cheese image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 9

3 cups chopped cauliflower florets (about 8 ounces)
1 cup low-fat milk
1 1/2 cups shredded reduced-fat cheddar cheese
1 tablespoon grated parmesan cheese
1 small plum tomato, halved
2 tablespoons barbecue sauce
4 skinless, boneless chicken thighs (about 1 pound)
Kosher salt
6 ounces elbow macaroni (about 1 3/4 cups)

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.

Nutrition Facts : Calories 499 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 132 milligrams, Sodium 701 milligrams, Carbohydrate 41 grams, Fiber 3 grams, Protein 42 grams

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  • *Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and move to a mixing bowl. Add the barbecue sauce and stir to coat. Set aside.
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  • Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the macaroni. Cook for 8 minutes, stirring regularly to prevent sticking.
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