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Honey BBQ Chicken Mac & Cheese

Savory Honey BBQ Chicken Mac & Cheese for Comfort Cravings

Delight in the flavors of Honey BBQ Chicken Mac & Cheese, a high-protein twist on the classic dish, perfect for meal prep and busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Sauce
  • 1 cup Fat-free cottage cheese Greek yogurt can be substituted.
  • 4 oz Light cream cheese Reduced-fat cream cheese works too.
  • 1 cup 30% reduced fat cheddar cheese Any melting cheese can be used.
  • 1 cup Semi-skimmed milk (2%) Almond milk or other plant-based options are alternatives.
  • 1 tsp Garlic powder Fresh minced garlic can also be used.
  • 1 tsp Paprika Consider smoked paprika for more flavor.
  • 1 tsp Salt Kosher salt recommended.
  • 1 tbsp Mustard Dijon mustard is a good alternative.
For the Chicken
  • 1 lb Diced chicken breasts Can be substituted with turkey or plant-based protein.
  • 2 tbsp Honey Maple syrup can be used as a vegan alternative.
  • 1 tsp Ground ginger Fresh ginger is an option for more spice.
  • 1 tsp Onion powder Sauté fresh onion for a fresher flavor.
  • 1/2 cup Reduced BBQ sauce Choose low-sodium varieties if preferred.
For the Pasta
  • 1 cup Pasta (elbow macaroni) Any preferred pasta type can be used.
  • 1/2 tsp Black pepper White pepper can be used for a milder flavor.
  • cooking spray Low-calorie cooking spray Olive oil is a healthy alternative.
For Garnishing
  • 2 tbsp Parsley Chives can be used as a substitute.

Equipment

  • Air fryer
  • blender
  • Saucepan
  • large pot
  • colander

Method
 

Step-by-Step Instructions
  1. Begin by seasoning the diced chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper. Preheat your air fryer to 180°C (350°F) and cook the chicken for 10-12 minutes, or until golden and cooked through. Alternatively, sauté the chicken in a non-stick pan over medium heat for 6-8 minutes. Toss with honey and BBQ sauce.
  2. In a large pot, bring salted water to a rolling boil. Add elbow macaroni and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve about a cup of the pasta water before draining.
  3. In a blender, combine fat-free cottage cheese, light cream cheese, reduced-fat cheddar cheese, and semi-skimmed milk. Blend until smooth and creamy, then transfer to a saucepan over medium-low heat. Stir continuously for 5-7 minutes, allowing the cheese sauce to thicken. Gradually add reserved pasta water if too thick.
  4. Gently fold the cooked pasta into the cheese sauce, ensuring every piece is coated. Mix in the BBQ chicken, distributing it evenly throughout the dish. Garnish with parsley and allow to sit for 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze portions for up to 2 months. Reheat pasta with added milk to restore creaminess if needed.

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