Description
A deliciously creamy and spicy twist on classic mac and cheese, featuring tender chicken and a sweet honey BBQ sauce.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cooked chicken, shredded
- 1 cup BBQ sauce
- 1/4 cup honey
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup cream cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, combine the BBQ sauce and honey over medium heat.
- Add the shredded chicken to the saucepan and stir until well coated.
- In a separate pot, combine the milk, cream cheese, garlic powder, onion powder, cayenne pepper, salt, and pepper. Heat until the cream cheese is melted and the mixture is smooth.
- Add the cooked macaroni and shredded cheddar cheese to the cheese sauce, stirring until the cheese is melted and everything is well combined.
- Fold in the BBQ chicken mixture into the mac and cheese.
- Serve hot and enjoy!
Notes
- For extra spice, add more cayenne pepper or hot sauce.
- This dish can be made ahead of time and baked before serving.
- Feel free to use any type of cheese you prefer.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg