Honey BBQ Chicken Mac & Cheese
Honey BBQ Chicken Mac & Cheese
Ingredients
For the Macaroni and Cheese
- 1 pound corkscrew pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 12 fluid ounces evaporated milk
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon hot sauce, or to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup Colby Jack cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Oaxaca cheese, shredded
- 1/2 teaspoon paprika
For the Honey BBQ Mayo
- 1/2 cup mayonnaise
- 1/4 cup BBQ sauce
- 2 tablespoons honey
- 1/2 teaspoon hot sauce, or to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon pickle juice
For Assembly and Garnish
- 1 pound BBQ boneless wings, cooked according to package directions
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a rolling boil. Add the corkscrew pasta and cook until just under al dente, about 7-8 minutes. Drain the pasta and set aside.
⏱️ 10 min
- 2
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden. Stir in the Cajun seasoning.
⏱️ 5 min
- 3
Slowly whisk in the evaporated milk, whole milk, and heavy cream, ensuring no lumps form. Add the hot sauce. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to slightly thicken, about 5-7 minutes.
⏱️ 7 min
- 4
Reduce the heat to low. Gradually add the shredded sharp cheddar, Colby Jack, Monterey Jack, and Oaxaca cheeses, stirring until all the cheese is completely melted and the sauce is smooth and creamy. Fold in the cooked pasta until evenly coated.
⏱️ 8 min
- 5
Pour half of the macaroni and cheese into a 9x13 inch baking dish. Layer with 1/2 cup each of extra shredded sharp cheddar, Colby Jack, Monterey Jack, and Oaxaca cheeses. Top with the remaining macaroni and cheese. Sprinkle the top with another 1/2 cup each of the four cheeses and the paprika.
⏱️ 5 min
- 6
Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is hot and bubbly. For a crispy top, turn on the broiler and broil for 2-3 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 350
- 7
While the mac and cheese bakes, prepare the honey BBQ mayo. In a small bowl, whisk together the mayonnaise, BBQ sauce, honey, hot sauce, apple cider vinegar, and pickle juice until smooth and well combined.
⏱️ 5 min
- 8
To serve, plate a generous portion of the baked mac and cheese. Pile the cooked BBQ boneless wings on top. Drizzle generously with the honey BBQ mayo and garnish with sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Chicken Mac & Cheese
For the Macaroni and Cheese
- 1 pound corkscrew pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 12 fluid ounces evaporated milk
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon hot sauce, or to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup Colby Jack cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Oaxaca cheese, shredded
- 1/2 teaspoon paprika
For the Honey BBQ Mayo
- 1/2 cup mayonnaise
- 1/4 cup BBQ sauce
- 2 tablespoons honey
- 1/2 teaspoon hot sauce, or to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon pickle juice
For Assembly and Garnish
- 1 pound BBQ boneless wings, cooked according to package directions
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a rolling boil. Add the corkscrew pasta and cook until just under al dente, about 7-8 minutes. Drain the pasta and set aside.
⏱️ 10 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes until lightly golden. Stir in the Cajun seasoning.
⏱️ 5 min - 3
Slowly whisk in the evaporated milk, whole milk, and heavy cream, ensuring no lumps form. Add the hot sauce. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to slightly thicken, about 5-7 minutes.
⏱️ 7 min - 4
Reduce the heat to low. Gradually add the shredded sharp cheddar, Colby Jack, Monterey Jack, and Oaxaca cheeses, stirring until all the cheese is completely melted and the sauce is smooth and creamy. Fold in the cooked pasta until evenly coated.
⏱️ 8 min - 5
Pour half of the macaroni and cheese into a 9x13 inch baking dish. Layer with 1/2 cup each of extra shredded sharp cheddar, Colby Jack, Monterey Jack, and Oaxaca cheeses. Top with the remaining macaroni and cheese. Sprinkle the top with another 1/2 cup each of the four cheeses and the paprika.
⏱️ 5 min - 6
Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is hot and bubbly. For a crispy top, turn on the broiler and broil for 2-3 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 350 - 7
While the mac and cheese bakes, prepare the honey BBQ mayo. In a small bowl, whisk together the mayonnaise, BBQ sauce, honey, hot sauce, apple cider vinegar, and pickle juice until smooth and well combined.
⏱️ 5 min - 8
To serve, plate a generous portion of the baked mac and cheese. Pile the cooked BBQ boneless wings on top. Drizzle generously with the honey BBQ mayo and garnish with sliced green onions.
⏱️ 5 min