Bbq Chicken Macaroni And Cheese Recipes

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!

BBQ CHICKEN 'N MACARONI

Steps:

• Melt butter in 10-inch skillet until sizzling; add drumsticks. Cook over medium-high heat, turning occasionally, 8-10 minutes or until lightly browned on all sides.
• Add dry macaroni and water to chicken (lifting pieces as necessary to assure that all of macaroni is in water). Spoon barbecue sauce onto chicken pieces. Cover; cook 10-12 minutes or until chicken is no longer pink and macaroni is tender. Remove chicken; keep warm.
• Add sauce packet and milk to macaroni; mix well. Arrange chicken over macaroni.

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.

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.

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.

BBQ CHICKEN MACARONI SALAD

Steps:

• Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

DELUXE BBQ CHICKEN MAC & CHEESE SLIDERS

Steps:

• Prepare Dinner as directed on package.
• Cook chicken and barbecue sauce in nonstick skillet on medium heat 2 to 3 minutes or until heated through, stirring frequently.
• Fill buns with macaroni and cheese, chicken mixture and pickles.

MACARONI AND CHEESE (DINOSAUR BBQ)

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.