BBQ CHICKEN MACARONI AND CHEESE
This is a fabulous homemade macaroni and cheese, BBQ sweetened chicken, green onions and a subtle smoky flavor make this a macaroni and cheese perfect for kids and adults alike! Save yourself some time and use a rotisserie chicken for the shredded chicken-you can then use the legs for another meal and the bones for stock! To save more time, microwave the milk to heat it, instead of dirtying another saucepan. This recipe works better with blocks of cheese you shred yourself versus the cheese you buy pre-shredded in bags (but I would argue that for any recipe).
Provided by With Two Spoons
Categories comfort food
Time 1h5m
Number Of Ingredients 12
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!
BBQ MACARONI BAKE WITH CORNBREAD TOPPING
I came up with this one night trying to "figure out" what dinner was going to be. Grabbed some things from the pantry and what turned out was a keeper.
Provided by tvan
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While pasta boils, heat oil in a 3-quart pot over medium-high heat. Add onion and garlic and cook and stir until onion is translucent, 5 to 7 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Stir in barbeque sauce, corn, and red pepper flakes. Mix well, reduce heat, and let simmer for 5 minutes.
- Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.
- Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.
- Bake in the preheated oven until cornbread is light golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 569.1 calories, Carbohydrate 69.2 g, Cholesterol 100.6 mg, Fat 20.1 g, Fiber 2.4 g, Protein 28.1 g, SaturatedFat 8.4 g, Sodium 1159.7 mg, Sugar 14.8 g
BBQ CHICKEN MACARONI & CHEESE CORNBREAD CRUMB CUPCAKES #RSC
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.
Provided by michaeljwatz
Categories Lunch/Snacks
Time 50m
Yield 3 12 cupcakes, 4 serving(s)
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 1356.5, Fat 93.2, SaturatedFat 36.6, Cholesterol 207.7, Sodium 2317.7, Carbohydrate 82.5, Fiber 5.1, Sugar 14.1, Protein 48.5
BARBECUE CHICKEN CORNBREAD
Make cornbread the star, not the side dish, by baking chunks of juicy barbecue chicken right into it.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. It has a great ranch taste with a kick of spice and smokiness from the chipotle peppers. The bacon bread crumbs add a unique taste and crunch to the whole recipe that makes it wonderfully delicious. It will be an instant favorite for your whole family.
Provided by hmisafiris
Categories Macaroni And Cheese
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven 350.
- Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
- While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
- To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
- For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.
BBQ CHICKEN CORNBREAD BAKE
A cornbread casserole topped with BBQ chicken.
Provided by apk979
Categories Chicken Casserole
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
- Bake in the preheated oven for 30 minutes.
- While casserole bakes, toss chicken with barbecue sauce.
- Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
- Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 62.9 g, Cholesterol 129.7 mg, Fat 18.4 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 1306 mg
RANCH CUPCAKE MEATLOAF WITH HIDDEN GEMS #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" This recipes makes 9 large Cupcakes studded with corn, stuffed with gooey cheese and topped with a sweet tomato glaze. Hidden in the loaf is veggies the kiddies and fussy husbands wouldn't know are inside. Making these healthy for your family. Great to make ahead, will freeze for those busy days, or pack and bring to work for lunch.
Provided by Rita1652
Categories Meatloaf
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Spray 2 jumbo 6-cup muffin pans.
- Place carrots, mushrooms, onion and garlic in a food processor and process till very fine.
- In a large pan melt butter add the processed duxelle mixture and cook over medium heat 10 minutes, stirring when needed add the tomato paste and cook 5 more minutes. Toss in thyme and the frozen corn and set aside to cool.
- In a large bowl mix the meats, eggs, Worcestershire sauce, hot sauce, and 1/2 of the ranch seasoning together add the duxelle with corn to the meat mixture and mix with clean hands.
- Divide the mixture in half and place in 9 of the muffin cups place in one ounce cheese in each half filled muffin. Top with the reminder of meat. Pressing down to smooth top.
- Bake in preheated oven 25 minutes when meat registers 155 degrees.
- Meanwhile mix the glaze ingredients together adding the other half of the seasoning. Set aside.
- Remove from oven. Set oven to broil.
- Brush all the glaze on the muffins.
- Broil till bubbly.
- Enjoy.
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