Summer is my favorite time to make BBQ chicken on the pit, but it’s not always summer, dang it. As you know, I’ve offered a BBQ Chicken version we do in our oven, so now we can enjoy this mac and cheese recipe all year round, even in the cold chill of winter.
When I first started tinkering with this recipe, I wondered how the peach preserve BBQ sauce would meld with the cheddar cheesez. It had the possibility of being a experimental FAIL, but I shouldn’t have given it a minute’s thought (I just channeled every Southern mother-figure I’ve ever known). Why? Because, darlin’ it was delicious, slap yo’ momma delicious.
NOTE OF IMPORTANCE: I know I’ve said this before, but it bears repeating: around these parts we don’t actually slap our mommas; it’s just an expression, y’all.
Exhibit A: Tender chopped BBQ chicken, sauce and all
Exhibit B: BBQ Chicken Mac and Cheese
Look at that unbelievable creaminess. So. Good.
[Tweet “BBQ Chicken Mac and Cheese = Ultimate Comfort Food”]
Would you guys by any chance want the recipe? You would?
I have it right here!
- 16 oz small elbow noodles
- 2 14.5 oz cans chicken broth
- 2 cups of water
- 1 14.5 oz can diced tomatoes with green chilies
- 4 BBQed chicken thighs, skinned, deboned and chopped
- Cheese Sauce Ingredients
- 4 tbsp butter
- 4 tbsp flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- Pour the 2 cans of broth with enough water added to equal 4 cups, 1 can of diced tomatoes and two cups of water into a large pot and bring to a boil.
- Add macaroni and return to a boil, stirring occasionally.
- Lower heat, cover pot and simmer for 10-12 minutes.
- While pot simmers, make the cheese sauce.
- After 10-12 minutes, uncover pot, add chopped chicken and if there is still quite a bit of liquid, simply cook down for about 5-10 minutes. You don't want a lot of liquid in pot before adding your cheese sauce.
- Once liquid has cooked down, take off heat and pour in cheese sauce.
- Mix thoroughly and serve.
- Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Once butter is melted, whisk in the flour and continue to cook and whisk over medium heat.
- Whisk for 5 minutes until light brown in color. (1)
- Gradually whisk in the milk and bring to a boil, then turn heat down to medium low. (2)
- Keep whisking until thickened. Watch carefully for burning on bottom of pan. If need be, turn to a lower heat.
- Remove from heat and stir in the shredded cheddar cheese until melted.
- Pour the cheese sauce over cooked macaroni. Stir to combine. (3)
FOR NEWER COOKS
(1) When making a roux (this is what melted butter and flour combo is called), I cook by nose, meaning I cook it until I can smell a sweet nutty scent. Once you make a roux a couple of times, you'll come to recognize the scent. Usually by the time you can smell it, the color is golden brown indicating it's cooked completely.
(2) When whisking milk into a roux, it helps to have the milk at least room temperature. You can do it with cold milk, but the mixture comes together easier with tepid or warmer milk.
When you start to pour your milk into the roux, start with about a third of the milk, then whisk to combine. Repeat until well combined.
(3) I know you'll be tempted to eat right out of the pan with a giant spoon, but get a bowl, for goodness sakes. 😉
One last note: once you have mixed in the cheese sauce, you can place in an overproof dish, sprinkle with Parmesan cheese and place under the broiler for a few minutes for some extra pizazz.
Know what makes this dish even better? Rolled Biscuits. These light biscuits are perfect for soaking up every last bit of goodness left in your bowl. Have mercy.
Now, when you’re longing for a summer BBQ, you can simply make BBQ Mac and Cheese and enjoy the warmth of a taste of summer while shivering through the cold winter.
#word #SlapYoMommaGood #DontReallySlapYoMomma
Happy Eatin’, Y’all!