High-Protein Honey BBQ Chicken Mac and Cheese

High-Protein Honey BBQ Chicken Mac and Cheese arrives as a refined take on a comfort classic—silky pasta folded with savory, honey-kissed BBQ chicken and a lush, protein-rich cheese sauce. The dish balances sweet, smoky, and umami notes while retaining a light, elevated texture. For a lighter spin that keeps the same flavor profile, consider the related creamy honey pepper chicken mac and cheese for inspiration.

Why Make This Recipe

• Effortless Yet Elegant: Simple steps deliver layered, restaurant-worthy flavors.
• Minimal Ingredients: Pantry-friendly staples with a few high-impact additions.
• Impressive Flavor: Honey and BBQ deepen sweetness and smoke while extra protein makes the dish substantial.

This recipe elevates ordinary mac and cheese by integrating lean, seasoned chicken and a glossy honey-BBQ liaison that enriches the cheese without weighing it down. The result reads as both comforting and composed—perfect for intimate dinners or a refined weeknight.

Ingredients

Base

• 12 oz whole-wheat or high-protein pasta (penne or cavatappi) — al dente when cooked
• 12–14 oz cooked chicken breast, diced (poached or leftover rotisserie) — cool before cutting

Sauce

• 2 tbsp unsalted butter (room temperature)
• 2 tbsp all-purpose flour
• 2 cups low-fat milk (warmed to avoid lumps)
• 1 cup reduced-fat sharp cheddar, grated
• 1/2 cup part-skim mozzarella, shredded
• 1/3 cup Greek yogurt or low-fat sour cream (for creaminess)
• 1/3 cup honey BBQ sauce (choose a quality sauce; see note)
• 1–2 tbsp honey (adjust to taste)
• 1 tsp smoked paprika
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper to taste

Topping

• 1/2 cup panko breadcrumbs (lightly toasted)
• 2 tbsp olive oil or melted butter (for toasting)
• Fresh parsley, finely chopped (for garnish)

Precision notes: use warm milk, grate cheese fresh, and finely chop herbs.

How to Make High-Protein Honey BBQ Chicken Mac and Cheese:

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until just al dente — it should hold a slight bite. Drain and toss with a drizzle of olive oil to prevent sticking. (Texture cue: slightly firm centers.)
2. Season the diced chicken lightly with salt, pepper, and a pinch of smoked paprika. In a sauté pan over medium heat, warm 1 tsp oil and briefly sear the chicken to refresh its surface — about 1–2 minutes. Remove and set aside. (A quick sear brightens aroma and texture.)
3. In the same pan, melt the butter over medium heat. Sprinkle in the flour and whisk for 60–90 seconds until the roux smells nutty and takes on a pale gold color. (Chef’s tip: don’t let it brown.)
4. Slowly whisk in the warm milk, stirring until the sauce is smooth and thick enough to coat the back of a spoon. Reduce heat to low. (Sensory cue: sauce should be glossy and velvety.)
5. Stir in the grated cheddar and mozzarella a handful at a time, allowing each addition to fully melt. Fold in the Greek yogurt, Dijon, smoked paprika, and season with salt and pepper. The sauce should be creamy and pourable.
6. Combine the drained pasta, seared chicken, and most of the honey BBQ sauce in a large bowl. Pour the cheese sauce over and fold gently until evenly coated. Taste and adjust honey or BBQ for sweetness and smoke balance. (Flavor cue: sweet-salty-smoky harmony.)
7. Transfer the mixture to a shallow baking dish. Drizzle the remaining BBQ sauce in a loose lattice over the top for visual contrast and pockets of concentrated flavor.
8. Toss panko with olive oil or melted butter and sprinkle evenly across the casserole. Bake for 12–15 minutes until the topping is golden and the edges bubble. For a crisper finish, broil 1–2 minutes, watching closely. (Texture cue: a crunchy, golden crown.)
9. Remove from oven and let rest 5 minutes. Garnish with chopped parsley for freshness and a bright, herbal note.

How to Serve High-Protein Honey BBQ Chicken Mac and Cheese:

Plate with restraint: spoon into shallow bowls to showcase the crisp topping. Add a small quenelle of extra BBQ sauce alongside or a scatter of microgreens for height. Serve with a light, acidic salad—think shaved fennel and lemon—to cut the richness.

How to Store High-Protein Honey BBQ Chicken Mac and Cheese:

Cool to room temperature before covering to prevent condensation. Refrigerate in an airtight container for up to 3 days. To reheat, spoon into an oven-safe dish, sprinkle with a little extra cheese and breadcrumbs, and warm at 350°F (175°C) until bubbling (~10–15 minutes). Alternatively, reheat single portions in a skillet over low heat with a splash of milk to restore creaminess. Avoid microwave-only reheating when possible to preserve texture.

Tips to Make High-Protein Honey BBQ Chicken Mac and Cheese:

• Use warm milk when making the roux to ensure a lump-free béchamel.
• Toast panko in a dry skillet before topping to deepen the nutty flavor.
• Reserve a small amount of BBQ sauce to dot the finished dish for concentrated pockets of sweetness.
• Use a mix of cheeses—sharp for bite, milder for melt—to achieve complexity.

Variation (if any):

• For an indulgent finish, fold in diced smoked gouda or a splash of cream.
• Add charred corn and thinly sliced scallions for a Southwestern angle.
• Pair with crisp tenders for textural contrast; a perfect companion is the air-fryer honey butter garlic chicken tenders.

FAQs:

How can I make this lower in fat?

Use part-skim cheeses, swap butter for a small amount of olive oil, and increase Greek yogurt to maintain creaminess while reducing fat.

Can I prepare this ahead of time?

Yes. Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes.

Is this recipe freezer-friendly?

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven to revive texture.

What is a good protein swap for chicken?

Smoked turkey breast or diced ham works well and complements the honey-BBQ profile.

Conclusion

High-Protein Honey BBQ Chicken Mac and Cheese presents a polished balance of comforting textures and elevated flavors—silky cheese sauce, smoky-sweet BBQ, and a crisp, golden topping. It cooks confidently for entertaining yet remains straightforward for weeknight refinement. For precise measurements and a tested method, consult the detailed High Protein Honey BBQ Chicken Mac & Cheese Recipe. If you try this version, please leave a comment and share a photo—how would you make this dish your own?

High-Protein Honey BBQ Chicken Mac and Cheese

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: High Protein

Print Recipe

Description

An elevated take on mac and cheese with savory honey BBQ chicken and a protein-rich cheese sauce.

---

Ingredients

Scale 1x2x3x

• 12 oz whole-wheat or high-protein pasta (penne or cavatappi)
• 12–14 oz cooked chicken breast, diced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups low-fat milk
• 1 cup reduced-fat sharp cheddar, grated
• 1/2 cup part-skim mozzarella, shredded
• 1/3 cup Greek yogurt or low-fat sour cream
• 1/3 cup honey BBQ sauce
• 1–2 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil or melted butter
• Fresh parsley, finely chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until just al dente.
2. Season the diced chicken lightly with salt, pepper, and smoked paprika. Briefly sear the chicken in a sauté pan for 1–2 minutes and set aside.
3. Melt the butter in the same pan over medium heat, then add flour and whisk for 60–90 seconds.
4. Slowly whisk in warm milk until the sauce is smooth and thick.
5. Stir in grated cheddar and mozzarella, then fold in Greek yogurt, Dijon, and smoked paprika.
6. Combine drained pasta, seared chicken, and most of the honey BBQ sauce in a bowl. Pour in the cheese sauce and mix until coated.
7. Transfer to a baking dish and drizzle with remaining BBQ sauce.
8. Toss panko with olive oil and sprinkle on top. Bake for 12–15 minutes until golden. Broil for 1–2 minutes if desired.
9. Remove from the oven, let rest for 5 minutes, and garnish with parsley.

Notes

For a lighter spin, consider adding charred corn or using a mix of cheeses for complexity.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 12g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 70mg