BBQ Smoked Chicken Mac & Cheese
Want a non-traditional dish to serve that’ll wow your family or guests? Yes, you read that right! Smokey, BBQ-ey heaven in one bite and you don’t have to fire up the grill!
Ingredients
Additional Ingredients
- 1 lb Rigatoni
- 1 tsp Parsley
- 1 cup Pickled Red Onion
- ¼ cup BBQ Sauce for topping
BBQ/Smoked Chicken Seasoning
- 1 teaspoon Favorite Season All
- 1 teaspoon Paprika
- ½ teaspoon Pepper
- ½ teaspoon White Pepper or black pepper
- 1.5 teaspoon Liquid Smoke
- 2 tb Water
Three Cheese Sauce
- 1.5 cups Heavy Cream
- 1 tsp Butter
- 1 teaspoon Garlic
- ½ cup Sharp Cheddar + ⅓ cup for topping
- ⅓ cup Smoked Gouda
- ¼ cup Spicy Pepper Jack
- 4.5 oz Can Diced Green Chilies
Crockpot BBQ Shredded Chicken
- 1 lb Boneless Skinless Chicken Breasts
- 1-2 tablespoon BBQ Seasoning
- ½ Onion
- ½ Cup BBQ Sauce
- ¼ cup Sriracha
Instructions
Additional Instructions
- Prepare pickled onions according to listed recipe in blog post.
- Prepare rigatoni according to package instructions.
Crockpot Shredded BBQ Chicken Breasts
- Place chicken breasts in a small crockpot and add onion, bbq seasoning, bbq sauce and sriracha sauce.
- Cook on high for 2-3 hours until chicken is cooked through. *Note. Pound chicken breasts to 1” thick if very thick. This cuts down on cooking time and helps to not overcook and dry your chicken out.*
- Lastly, shred chicken with two forks and keep on warm until the macaroni and cheese is prepared.
Smokey/Spicy Mac & Cheese
- In a large sauté pan, add butter and garlic paste.
- Sauté for 30 seconds and add heavy cream, whisk.
- Slowly add in all cheeses stirring until thick and bubbly, season with white pepper.
- Add green chiles and stir.
- Mix rigatoni and cheese sauce, place in a baking dish and top with cheddar cheese.
- Broil for 3-5 minutes until bubbly and golden.
- To assemble; place shredded chicken on top of mac and cheese, drizzle with bbq sauce, garnish with parsley and top with pickled onion. Enjoy!