Recipes > Poultry Recipes > Honey BBQ Macaroni and Cheese

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Time:

Serving Size:

Calories:

Prep Chicken:

Allegro Tip: to save prep time, cook the chicken with the marinade for approximately 8 hours on low heat in a slow cooker.

Remove the chicken from the dish to cool and drain the remaining liquid from the dish. Once cooled enough to touch, shred the chicken and place back into the baking dish.
Add about half the bottle of barbecue sauce to the shredded chicken, stir, and place back in the oven for about five minutes. Remove from heat.

Prep Mac & Cheese:

Follow the directions on the package of pasta to cook al dente.
While the pasta cooks, melt the butter in a large saucepan over low heat. Whisk the flour into the melted butter to combine thoroughly and cook for about 1 minute, whisking throughout.
Add in the milk, increase heat to medium high, and continue whisking until the sauce begins to thicken and bubble. Remove the saucepan from the stove.
Add in the cheeses, mustard, salt, and hot sauce, stirring until the cheese melts and the sauce is smooth.
Pour the cheese sauce over the pasta and gently stir to combine.

Assemble dish:

Divide the mac and cheese into ramekins.
Top with shredded BBQ chicken.
Drizzle the BBQ sauce over the top of each ramekin, and sprinkle with fried onions.
Bake at 400°F for approximately 15 minutes or until the edges of the pasta begin to turn golden brown.
Garnish each ramekin dish with green onions.
Serve and enjoy!