Description
A sophisticated twist on classic mac and cheese, combining tender chicken, creamy cheese, and luscious honey BBQ sauce.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 cup honey BBQ sauce
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Fresh herbs for garnish (chopped parsley or chives)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 6–8 minutes.
- Remove the chicken from the pot and set aside. Add chicken broth to the pot and bring to a gentle simmer.
- Stir in the elbow macaroni, ensuring each piece is submerged. Cook for about 7–9 minutes, until al dente and most broth has evaporated.
- Reduce heat to low. Stir in honey BBQ sauce and shredded cheddar cheese, mixing until fully melted and creamy, about 2–3 minutes.
- Mix in the reserved chicken.
- In a separate bowl, combine panko breadcrumbs and melted butter, then sprinkle over the mac and cheese.
- Broil in the oven on high for 2–3 minutes, until the topping is golden brown and crispy.
Notes
For added flavor, consider seasoning the chicken with cayenne or garlic powder, or adding sautéed vegetables.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg