Honey BBQ Chicken Mac and Cheese
A comforting mash-up of tender chicken in honey-BBQ glaze folded into creamy mac and cheese with Greek yogurt for a tangy and lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option
Ingredients
Scale
- 2 cups macaroni pasta (about 6–8 ounces dry)
- 1 cup cooked chicken, shredded
- 1 cup Greek yogurt (plain)
- 1/2 cup BBQ sauce
- 1 cup shredded cheese (cheddar or a blend)
- 1/2 cup milk
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Chopped green onions for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shredded cooked chicken and stir in 1/2 cup BBQ sauce. Cook 2–3 minutes until the chicken is warmed through and coated in sauce.
- Combine 1 cup Greek yogurt, 1 cup shredded cheese, and 1/2 cup milk in a large mixing bowl. Whisk or stir until smooth.
- Add the drained pasta and BBQ-coated chicken to the bowl with the cheese sauce. Stir gently until every noodle is coated and the chicken is evenly distributed.
- Taste and season with salt and freshly ground black pepper as needed.
- Serve warm, garnished with chopped green onions if using.
Notes
For a vegetarian version, replace chicken with smoked jackfruit or roasted mushrooms and use vegetarian BBQ sauce. Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.
Find it online: https://www.mealbreeze.com/honey-bbq-chicken-mac-and-cheese/