Honey BBQ Chicken Mac and Cheese
A comforting and tasty blend of elbow macaroni, shredded chicken, and a sweet smoky BBQ sauce, topped with melted cheese for a quick weeknight meal.
Ingredients
Main Ingredients
- 8 oz elbow macaroni Classic choice; do not swap to ultra-whole-grain without adjusting cooking time.
- 1 cup cooked chicken, shredded Leftover rotisserie chicken is a great option.
- 1 cup BBQ sauce Choose a smoky-sweet or honey BBQ variety.
- 1 cup shredded cheddar cheese Shred your own for better melt.
- 1 cup shredded mozzarella cheese Provides creaminess and stretch.
- 1/2 cup milk Whole milk makes it richer; 2% is a fine middle ground.
- 1 tablespoon honey Softens and sweetens the BBQ sauce.
- Salt and pepper to taste A small pinch enhances flavor.
- Chopped green onions for garnish (optional) Adds freshness.
Instructions
Cooking Pasta
- Boil a pot of salted water and cook 8 oz of elbow macaroni according to package instructions minus a minute for al dente. Drain and set aside.
Preparing Chicken and Sauce
- Warm 1 cup of shredded chicken slightly in the microwave or in the pot to prevent cooling the dish.
Combining Ingredients
- In a large pot over medium heat, combine the cooked macaroni, shredded chicken, 1 cup BBQ sauce, 1/2 cup milk, and 1 tablespoon honey. Stir until well mixed.
- Add salt and pepper to taste, adjusting as necessary.
Adding Cheese
- Heat gently, stirring until everything is heated through. Gradually add 1 cup shredded cheddar and 1 cup shredded mozzarella, stirring until melted and creamy.
- If the sauce seems too loose, let it simmer to thicken, or add more milk if too thick.
Serving
- Serve warm, garnished with chopped green onions if desired.
Notes
For a crispy topping, mix panko with melted butter and broil for a minute or two until golden. Keep a close eye to prevent burning.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 5g
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