Description
An elevated take on mac and cheese with savory honey BBQ chicken and a protein-rich cheese sauce.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Melt the butter in the same pan over medium heat, then add flour and whisk for 60–90 seconds.
- Slowly whisk in warm milk until the sauce is smooth and thick.
- Stir in grated cheddar and mozzarella, then fold in Greek yogurt, Dijon, and smoked paprika.
- Combine drained pasta, seared chicken, and most of the honey BBQ sauce in a bowl. Pour in the cheese sauce and mix until coated.
- Transfer to a baking dish and drizzle with remaining BBQ sauce.
- Toss panko with olive oil and sprinkle on top. Bake for 12–15 minutes until golden. Broil for 1–2 minutes if desired.
- 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