One-Pot Barbecue Chicken Mac and Cheese
Try this One-Pot Barbecue Chicken Mac and Cheese recipe, or contribute your own.
Try this One-Pot Barbecue Chicken Mac and Cheese recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups water
- 1/4 cup flour
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups skim milk
- 1 1/2 lbs uncooked boneless skinless chicken breasts
- 6 tablespoons barbecue sauce (i use/recommend stubb’s original if you use another brand, look for one low in sugar/carbs)
- 4 tablespoons light butter (i use land o’lakes)
- 10 oz uncooked elbow macaroni
- 6 oz 50% reduced fat sharp cheddar cheese shredded (i use cabot)
- Carbohydrate 33.4179234151292 g
- Cholesterol 0.91875 mg
- Fat 0.628042456845833 g
- Fiber 1.15369760799345 g
- Protein 6.1960216403 g
- Saturated Fat 0.153904182067083 g
- Serving Size 1 1 (1 cup) serving (267g)
- Sodium 29.0004225683377 mg
- Sugar 32.2642258071357 g
- Trans Fat 0.182259114630833 g
- Calories 166 calories
Step-by-step
- Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again.
- Chop the chicken into small, bite-size pieces and move to a mixing bowl. Add the barbecue sauce and stir to coat. Set aside.
- Melt the butter in the pot over medium heat. Whisk in the flour, salt, black pepper and cayenne until combined with the butter and continue to stir for a minute.
- Slowly whisk in the milk until combined and smooth.
- Add the water and whisk in to combine.
- Increase the heat to med-high and stir occasionally until boiling.
- Reduce the heat to med-low and add the macaroni. Cook for 8 minutes, stirring regularly to prevent sticking.
- Reduce the heat to low and stir in the shredded cheese until well combined.
- Add the chopped chicken with barbecue sauce and stir until thoroughly combined.
- Cook for another few minutes until all ingredients are heated through and serve.
- If you already have cooked chicken breasts on hand you can skip the first step and use a pound of cooked, chopped chicken. Place it in a bowl and mix it with the barbecue sauce.
One-Pot Barbecue Chicken Mac and Cheese: A Busy Mom's Delight
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the house somewhat tidy, finding time for a home-cooked meal feels like a luxury. But let's be honest, we all deserve a little comfort food, and this One-Pot Barbecue Chicken Mac and Cheese is the perfect solution. It's quick, easy, and surprisingly healthy – a win-win-win in my book! I stumbled upon this recipe while searching for quick weeknight dinners that would still impress my family, and honestly, this one is a keeper. The creamy cheese sauce, tender chicken, and smoky barbecue flavor all come together perfectly in one pot, minimizing cleanup and maximizing deliciousness.
The beauty of this recipe lies in its simplicity. Forget spending hours chopping vegetables and juggling multiple pans. This recipe involves just one pot, making it incredibly efficient. I often double the recipe on busy weekends to have leftovers for lunch throughout the week. It reheats beautifully, and the flavors deepen, making it even more satisfying the next day. Plus, it's incredibly adaptable. Feel free to swap the cheese for your favorite variety, add some chopped vegetables for extra nutrients, or use different types of chicken. The possibilities are endless! This recipe is a game changer for busy weeknights and a stress-free crowd-pleaser.
Ingredients that make this recipe shine:
I use simple ingredients you probably already have in your pantry. The key to a fantastic mac and cheese is using good quality cheese. I love Cabot 50% reduced-fat sharp cheddar for its sharp bite and creamy texture. Don't be afraid to experiment with different cheeses though; pepper jack or a blend of cheddar and Monterey Jack would also be delicious. The barbecue sauce adds a delicious smoky sweetness that complements the cheesy richness of the mac and cheese perfectly. I love Stubb's Original, but any good quality low-sugar barbecue sauce will do.
Tips for Success:
For perfectly cooked chicken: Ensure your chicken breasts are fully cooked through before chopping. To check, use a meat thermometer to confirm they reach an internal temperature of 165°F (74°C).
Preventing sticking: Stir the macaroni frequently while it's cooking to prevent it from sticking to the bottom of the pot.
Creamy cheese sauce: The secret to a super creamy sauce is to whisk constantly while adding the milk and water to the flour mixture. This helps to prevent lumps and ensures a smooth, velvety texture.
Make it your own: This recipe is incredibly versatile. Add vegetables like broccoli florets or peas for extra nutrition. Spice things up with a pinch of red pepper flakes or a dash of hot sauce.
This One-Pot Barbecue Chicken Mac and Cheese isn’t just a recipe; it’s a lifeline for busy moms like me. It's a quick, delicious, and easy-to-clean-up meal that the entire family will adore. So ditch the takeout menus and give this recipe a try. I promise you won't be disappointed.
