Barbecue Chicken with Mac and Cheese
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Calories
- 499 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 132 milligrams
- Sodium
- 701 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 3 grams
- Protein
- 42 grams
- Total: 40 min
- Prep: 18 min
- Cook: 22 min
Ingredients
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)
Directions
- 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.