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Smoky Bbq Chicken Mac: The Flavor Bomb

Smoky Bbq Chicken Mac
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Smoky BBQ Chicken Mac and Cheese is an ultimate comfort food fusion that combines creamy macaroni and cheese with smoky, tangy barbecue chicken. This innovative dish promises a symphony of flavors perfect for any occasion.

Ingredients

Scale
  • 1 pound elbow macaroni or other small pasta shape
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup of your favorite BBQ sauce
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup all-purpose flour
  • 5 cups whole milk, warmed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon Dijon mustard
  • 4 cups (about 1 pound) sharp cheddar cheese, freshly shredded
  • 2 cups (about ½ pound) Gruyère or Monterey Jack cheese, freshly shredded
  • 1 cup panko breadcrumbs (for topping, optional)
  • 2 tablespoons melted butter (for topping, optional)

Instructions

  1. Cook the Chicken: Preheat your oven to 375°F (190°C). Lightly oil a baking dish. Season chicken with salt and pepper. Bake for 20-25 minutes until 165°F (74°C). Alternatively, poach or use rotisserie chicken.
  2. Shred the Chicken: Let cooked chicken rest for 5-10 minutes. Shred into bite-sized pieces using two forks. Toss shredded chicken thoroughly with 1 cup of BBQ sauce until coated. Set aside.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Cook 1 pound of elbow macaroni al dente according to package directions. Drain thoroughly and set aside.
  4. Prepare the Roux: In a large pot or Dutch oven over medium heat, melt 8 tablespoons of unsalted butter. Sprinkle in ½ cup of all-purpose flour and whisk continuously for 2-3 minutes until lightly golden.
  5. Gradually Add Warm Milk: Slowly pour 5 cups of warmed whole milk into the roux while continuously whisking. Continue whisking for 5-8 minutes until the sauce thickens to the consistency of a thin gravy.
  6. Season the Béchamel: Remove from heat. Stir in 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (if using), and 1 teaspoon Dijon mustard.
  7. Melt the Cheese: Add shredded cheddar and Gruyère (or Monterey Jack) cheeses to the béchamel sauce gradually, stirring after each addition until completely melted and smooth.
  8. Combine Pasta and Cheese Sauce: Add the drained pasta to the cheese sauce and gently fold until every piece is coated.
  9. Prepare the Baking Dish: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  10. Layer the Dish: Spread half of the cheesy pasta mixture into the dish. Layer all of the saucy BBQ chicken over the pasta. Top with the remaining half of the cheesy pasta mixture.
  11. Add the Optional Topping: Combine 1 cup panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the top.
  12. Bake to Perfection: Bake for 25-30 minutes, or until bubbly and golden brown.
  13. Rest and Serve: Remove from oven and let rest for 10-15 minutes before serving. Garnish with parsley if desired.

Notes

  • For a leaner option, use chicken breasts. For a more tender result, use chicken thighs.
  • If short on time, a rotisserie chicken is a great shortcut.
  • Do not rinse the pasta after draining; starches help the sauce cling.
  • Shredding your own cheese is recommended for a smoother sauce.
  • If the topping browns too quickly, loosely tent the dish with aluminum foil.

Nutrition

Find it online: https://quizsavor.com/smoky-bbq-chicken-mac/

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