Barbecue Chicken Macaroni And Cheese Food

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:

• 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 MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

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.

CHICKEN-MACARONI CASSEROLE

Steps:

• In a large skillet over med-high heat, saute onions in butter until onions are tender.
• Add in soup and 1 ½ cups cheese; gradually stir in milk.
• Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
• Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
• Bake in a preheated 350° oven for 30 minutes or until heated through.
• Top with remaining ½ cup cheese and bake 5 minutes.

BARBEQUE CHICKEN

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.