Thursday, August 9, 2012

BBQ Chicken Macaroni and Cheese

So when I was making up my menu this week, I was really in the mood for macaroni and cheese, but wanted a new twist on my usual buffalo chicken macaroni and cheese.  I thought, why can't I do this with barbecue sauce?  So that's what I did. It came out really good!  Next time, I will add a little more barbecue sauce, or bake it a little less so that it's moister.  Yum!

Look at that cheesy goodness!  

I obviously couldn't wait to dig in, so I don't have a picture of the complete dish.  Whoops!

BBQ Chicken Macaroni and Cheese

1 pound fusilli
1 pound cooked, shredded chicken breast
1/4 teaspoon salt
1 Tbsp. olive oil
1 medium green pepper
4 cloves garlic, minced
4 tablespoons unsalted butter
3 Tbsp. flour
1 cup barbecue sauce
12 ounces sharp cheddar, shredded
1/2 cup plain bread crumbs

Preheat oven to 350. Bring a large pot of salted water to boiling.  Add pasta and cook per directions on box; drain.
Place pepper over open flame to roast.  Turn frequently until the outside is charred.  Wait until cool, rub off charred layer and cut into small pieces.
In a saucepan, melt 3 Tbsp. of butter over medium heat.  Sprinkle in flour, and whisk for 1 minute.  Pour in milk, garlic, and sauce, whisking until it boils. Simmer three minutes.  Remove from heat, stir in  8 ounces cheese.  Add pasta, peppers, and chicken.  Put in a casserole dish. Top with remaining cheese.
Microwave remaining tablespoon of butter for 30 seconds.  Stir in breadcrumbs and sprinkle over cheese.  Bake 15 minutes, or until cheese is bubbled and breadcrumbs are crunchy.