Barbecue Chicken with Mac and Cheese

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  • Level: Easy
  • Total: 40 min
  • Prep: 18 min
  • Cook: 22 min
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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)


  1. 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.
  2. 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.
  3. 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.