BBQ Chicken Mac & Cheese
Recipe GLPR40ffbbd0b12fd9
Tender slow-cooker barbecue chicken served over creamy stovetop mac and cheese, all in one comforting dish. The chicken is seasoned and braised in a savory barbecue sauce, then paired with homemade cheese pasta that's cooked directly in milk, creating a rich, velvety sauce without requiring a roux. Perfect for a family dinner.
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Ingredients
2 large chicken breasts
1/2 cup barbecue sauce
3/4 cup barbecue sauce
1/2 teaspoon seasoning salt
1/2 cup water
4 cups elbow macaroni
5 cups whole milk
2 teaspoons salt
2 cups shredded cheese
Directions
Place the chicken breasts in a slow cooker.
In a small bowl, combine 1/2 cup barbecue sauce, seasoning salt, and water. Pour the mixture over the chicken in the slow cooker. Cover and cook on low heat for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily with a fork.
While the chicken cooks, prepare the mac and cheese. In a large pot, combine the dry elbow macaroni, whole milk, and salt.
Place the pot over medium-high heat and bring to a simmer, stirring frequently to prevent the milk from scorching. Be careful not to use too high heat, as scalded milk will develop a bitter flavor.
Once simmering, reduce the heat to medium and continue cooking, stirring frequently, for 10 to 15 minutes. The pasta will cook and absorb the milk, and the mixture will thicken into a creamy sauce.
When the pasta is tender and the sauce has thickened, remove from heat and stir in the shredded cheese until fully melted and combined.
Remove the cooked chicken from the slow cooker and shred it using two forks. Stir the remaining 3/4 cup barbecue sauce into the shredded chicken until well coated.
Spread the creamy mac and cheese into a serving dish or individual bowls, then top with the barbecue chicken. Garnish with additional shredded cheese and sliced green onions if desired. Serve immediately.
