Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey BBQ Chicken Mac And Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: lima
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 60 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Poultry

Description

A delicious fusion of creamy mac and cheese and honey-glazed BBQ chicken that is sure to please the entire family.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup vegetable oil for frying
  • 1/2 cup honey
  • 1/2 cup barbecue sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 lb elbow macaroni pasta
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 1/2 cup cream cheese, softened
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp melted butter
  • 1 tsp paprika
  • Fresh chives for garnish

Instructions

  1. Bring a large pot of salted water to boil. Cook the elbow macaroni according to package directions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Combine flour, garlic powder, onion powder, paprika, salt, and pepper in a large bowl. Toss chicken pieces in the seasoned flour mixture until evenly coated. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through.
  3. In a small bowl, whisk together honey, barbecue sauce, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, and cayenne pepper. Pour this mixture over the cooked chicken and toss to coat. Cook for 2-3 minutes until the sauce thickens slightly.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux. Gradually add milk while whisking. Cook until thickened, about 5-7 minutes. Remove from heat and stir in cream cheese and cheeses until smooth. Season with salt and pepper to taste.
  5. Preheat your oven to 375°F (190°C). Combine pasta with cheese sauce in a large bowl. Gently fold in the honey BBQ chicken.
  6. Transfer to a greased baking dish. Combine panko, Parmesan, melted butter, and paprika in a small bowl. Sprinkle over the mac and cheese.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden brown. Let rest for 5 minutes before serving.

Notes

Use freshly grated cheese for the smoothest sauce. Refrigerate leftovers for up to 4 days. Freeze portions for up to 3 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 680
  • Sugar: 18g
  • Sodium: 890mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 42g
  • Cholesterol: 90mg

Find it online: https://www.bestchickenrecipes.net/honey-bbq-chicken-mac-and-cheese/