BBQ Mac and Cheese with Chicken and Kraut
Ingredients
For the chicken:
1 ½ - 2 lbs. chicken breast, cut into 1-inch chunks
¾ tsp. garlic powder
¾ tsp. onion powder
¾ tsp. chili powder
¾ tsp. smoked or regular paprika
¾ tsp. salt, or to taste
¾ tsp. black pepper, or to taste
2 tbsp. olive or avocado oil (or other cooking oil)
½ cup bottled BBQ sauce
2 tbsp. hot sauce
For the Mac and Cheese:
16 oz. small shell or elbow pasta
5 tbsp. butter
¼ cup plus 1 tbsp. flour
¾ cup thinly sliced green onions, plus more for garnish
3 cups milk (I used 2%)
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. smoked or regular paprika
½ tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 cup freshly shredded sharp cheddar
1 cup freshly shredded smoked or regular gouda
1 (16 oz.) jar Frank’s Sweet and Smoky BBQ Kraut, drained
For the Topping:
1 sleeve buttery crackers, crushed (such as Ritz)
3 tbsp. butter, melted
Instructions
- Place your oven rack in the center position and preheat your oven to 425 degrees F.
- Cook the pasta al dente in salted water according to package directions. When the pasta is done, drain and set aside until ready to use.
- While the pasta is cooking, add the spices for the chicken to a small bowl and mix well. Set aside.
- Next, line a rimmed baking sheet with parchment paper or aluminum foil. Add the chicken to the baking sheet and sprinkle the spice mixture over the top. Toss until well coated. Drizzle the oil over the seasoned chicken and lightly toss. Spread out the chicken so that it is in a single layer. Bake in the preheated oven for 10 minutes. Remove from the oven and stir the chicken with a spatula, spreading the pieces back into a single layer. Bake for another 5 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Remove the chicken from the oven and add to a medium-sized mixing bowl. Pour the BBQ sauce and hot sauce over the chicken and toss until evenly coated. Set aside until ready to use.
- Reduce the oven heat to 375 degrees F.
- Now it’s time to make the mac and cheese sauce. Add the 5 tablespoons of butter to a large pot set over low/medium heat. When the butter is melted, add the green onions. Cook, stirring occasionally, until the onions are soft; about 5 minutes. Next, sprinkle the flour over the butter and green onions and whisk. Cook, whisking constantly, for 5 minutes to create a roux. While continuing to whisk, slowly add the milk to the pot and keep whisking until the mixture is smooth. Cook, whisking often, until the mixture thickens and begins to bubble, about 8 to 10 minutes. After you start to see bubbles, whisk and cook for 1-2 more minutes, or until the mixture is fairly thick.
- Remove from the heat and whisk in all of the spices. Add the cheese, 1 cup or so at a time, mixing in between additions until fully melted. Next, add the BBQ Kraut and reserved chicken to the pot and stir until everything is evenly incorporated.
- Lightly grease a 9” x 11” casserole dish and transfer the mac and cheese to the dish.
- In a small bowl, mix together the crushed crackers and 3 tablespoons of melted butter. Evenly sprinkle over the mac and cheese. Bake at 375 degrees F for 25 to 30 minutes, or until the edges begin to bubble and the top is golden brown.
- Sprinkle with green onions and drizzle with extra BBQ sauce, if desired, and serve.
