Description
How to make creamy high protein honey BBQ chicken mac and cheese with tender chicken and golden cheese sauce that satisfies every comfort food craving.
Ingredients
Scale
Base Ingredients
- 1 lb elbow macaroni
- 2 lbs boneless skinless chicken breasts
- 1 cup plain Greek yogurt
- 1/2 cup cream cheese, softened
Cheese Blend
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup protein powder, unflavored
Sauce Components
- 1/2 cup honey BBQ sauce
- 3 tablespoons honey
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
Seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring large pot of salted water to boil. Cook elbow macaroni according to package directions minus 1 minute. Drain and set aside – it’ll finish cooking later.
- Prepare Chicken: Season chicken breasts with salt, pepper, and half the garlic powder. Cook in large skillet over medium heat 6-7 minutes per side until golden and cooked through.
- Shred Chicken: Let chicken rest 5 minutes, then shred into bite-sized pieces. Toss with BBQ sauce and honey until well coated. The residual heat helps flavors meld beautifully.
- Make Roux: In same skillet, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until golden and fragrant. This removes the raw flour taste completely.
- Build Sauce: Gradually whisk in milk, then add Greek yogurt and cream cheese. Cook until thickened, about 3-4 minutes. Whisk in protein powder until completely smooth.
- Add Cheese: Remove from heat and stir in all cheeses until melted. Season with remaining garlic powder, smoked paprika, salt and pepper. Taste and adjust seasonings as needed.
- Combine Everything: Fold cooked pasta and BBQ chicken into cheese sauce until evenly coated. Transfer to greased 9×13 baking dish and bake at 350°F for 20-25 minutes until bubbly.
Notes
- Don’t overcook pasta initially as it finishes cooking in the oven and can become mushy.
- Store in airtight container in refrigerator for up to 4 days or freeze for 3 months.
- Rotisserie chicken can substitute for cooked chicken breasts to save time and effort.
- Add splash of milk when reheating to restore the original creamy texture.
- Protein powder is optional but adds significant nutritional value without affecting taste.
- Let chicken rest before shredding to retain maximum juiciness and tenderness.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g