Best Barbecue Chicken Macaroni And Cheese Recipes

BBQ CHICKEN MAC AND CHEESE

Steps:

• Cook the macaroni noodles according to package directions, drain, then set aside.
• While the noodles are cooking, add the cream cheese and chicken broth to a separate large pot on the stove, and bring to a boil.
• Whisk consistently until the cheese has melted and the sauce is smooth.
• Reduce the heat to medium, and add the onion powder, garlic powder, salt and pepper, combine well, then add the mozzarella cheese.
• Stir continuously until the cheese has melted into the sauce, then add the chicken and bbq sauce.
• Add the cooked macaroni noodles, stir to combine, then transfer to a serving bowl and top with the cilantro.

BBQ CHICKEN MACARONI AND CHEESE

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!

BARBECUE CHICKEN MACARONI AND CHEESE

Steps:

• Preheat oven to 375°F. Combine garlic powder, cayenne and barbecue sauce. Brush over trimmed chicken. Bake on a foil lined baking sheet for 20-30 minutes or until no longer pink in the center and internal temperature registers at least 165°F with a meat thermometer. Cool and slice into small bite sized pieces. Set aside.
• Preheat oven to 400°F.
• Cook pasta according to package instructions.
• In a double boiler over simmering water. Melt butter, whisk in flour followed by milk and heavy cream. Warm over medium heat until steaming. Whisk in salt and pepper, followed by Parmesan and cheddar cheese. Stir occasionally to create a smooth cheese sauce.
• Drain pasta, transfer to a glass or ceramic 8x8 baking pan. Add chicken, followed by cheese sauce and optional bacon. Stir and toss to coat well.
• Melt 1 tbsp unsalted butter, add to a bowl with remaining topping ingredients (minus barbecue sauce*). Toss to combine. Sprinkle over pasta.
• Lightly drizzle barbecue sauce over Panko topping.
• Bake for 20 minutes. Serve warm.

BARBECUE CHICKEN WITH MAC AND CHEESE

Steps:

• Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Transfer to a blender and puree until smooth; return to the saucepan and stir in 1 1/4 cups cheddar and the parmesan.
• Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce. Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes. Flip the chicken, brush with the barbecue sauce mixture and continue broiling, basting with the pan juices occasionally, until cooked through, 6 to 7 more minutes.
• Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain. Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken.

BARBECUE PULLED PORK MAC AND CHEESE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
• In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
• In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

BARBECUE CHICKEN MACARONI AND CHEESE

Steps:

• Boil water and cook pasta according to directions; set aside.
• Heat a small skillet; place the pat of butter in it; melt it; add the onions and cook until translucent.
• Add chicken and cook until chicken is hot.
• Chop or shred the blocked cheese. Set aside.
• Combine the chicken; add macaroni; toss the barbecue sauce in making sure that it covers all of it.
• In a large pot add the milk and all the cheeses and melt it, folding the pasta in as it heats to a bubbling.
• Add salt and pepper to taste.
• Serve hot.

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.