Barbecue Chicken with Mac and Cheese
- 3 cups chopped cauliflower florets (about 8 ounces)
- 1 cup low-fat milk
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 1 tablespoon grated parmesan cheese
- 1 small plum tomato, halved
- 2 tablespoons barbecue sauce
- 4 skinless, boneless chicken thighs (about 1 pound)
- Kosher salt
- 6 ounces elbow macaroni (about 1 3/4 cups)
Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Transfer to a blender and puree until smooth; return to the saucepan and stir in 1 1/4 cups cheddar and the parmesan.
Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce. Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes. Flip the chicken, brush with the barbecue sauce mixture and continue broiling, basting with the pan juices occasionally, until cooked through, 6 to 7 more minutes.
Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain. Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken.
Per serving: Calories 499; Fat 18 g (Saturated 9 g); Cholesterol 132 mg; Sodium 701 mg; Carbohydrate 41 g; Fiber 3 g; Protein 42 g
Photograph by Justin Walker
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