Gluten Free BBQ Chicken Mac n Cheese
I’ve got a super easy meal for you that’s sure to please everyone in your household! Macaroni and Cheese is such a quintessential childhood dish, isn’t it? At least in American, it is. I’m not so sure about other countries. I most definitely grew up on it, did you? And topped with BBQ chicken? This recipe for Gluten Free BBQ Chicken Macaroni and Cheese is a winner!
My mom was a stay at home mom most of my childhood. She’s always been a great cook and enjoyed cooking for her family! I think that’s the key to a great cook, enjoying what you do. If you don’t like doing it, why work to perfect it? Because my mom stayed at home, we didn’t grow up with a lot of boxed and packaged foods. She cooked most things from scratch. Now as an adult, I’m not a fan of boxed macaroni and cheese. It’s got to be the good stuff, made from scratch and baked with love 😉
I was gifted The Pioneer Woman’s BBQ sauces for the purposes of review. All opinions are my own.
When a box of The Pioneer Woman’s new BBQ sauces landed on my doorstop, I just knew some classic home cooking was in order with these bad boys! That’s what Ree Drummond is all about, right? Classic, hearty dishes on the ranch. What could be better than macaroni and cheese and bbq chicken? The secret to my mac n cheese, though? It’s a touch of kick with some jalapenos! Not enough to make it too spicy, but just enough to make you wonder, what is that extra ingredient I’m tasty? You don’t have to bake it if you don’t want to. Gluten free pasta can be pretty temperamental and boiling it and then baking it, it tends to fall apart more easily. Try this recipe for Gluten Free BBQ Chicken Macaroni and Cheese! It’s sure to be a family favorite!
Gluten Free Barbecue Chicken Macaroni and Cheese
- 1 box gluten free pasta of choice I used Barilla Rotini
- 1 lb chicken breasts, filleted
- 1/2 jar Pioneer Woman BBQ Sauce or other sauce of choice
- 1 cup sharp cheddar cheese shredded
- 1 cup Gouda cheese shredded
- 1 cup Colby or Colby-Jack cheese shredded
- 1-2 tbsp pickled jalapeno juice from a jar of jalapenos
- 1 tbsp jalapenos minced
- 1 cup cream or half n half
- 1 pinch salt and pepper to taste
- 2 tbsp butter
- 1 tbsp corn starch
- 4 tbsp gluten free breadcrumbs
Preheat grill to 500 degrees.
Grill filleted chicken breasts, basted with bbq sauce, for 10 minutes per side or until fully cooked. Set aside.
While chicken is cooking, preheat a large saucepan with water to full boil.
Add pasta of choice and cook 6-8 minutes, or until al dente. Drain and set aside.
Preheat oven to 350 degrees. Grease a large casserole dish with butter or shortening.
In a saucepan, melt 2 tbsp butter on medium heat. Add corn starch and stir to combine.
Slowly pour in cream and stir till thickened (you may need more cream to achieve desired consistency.
Once sauce is thickened, add in cheese, salt and pepper, jalapeno juice, and jalapenos. Stir until cheese is melted and ingredients are combined. Sauce should be kind of runny.
Stir in noodles and pour entire pan into casserole dish. Top with gluten free breadcrumbs and bake for 10-15 minutes or until breadcrumbs are nicely browned. Slice chicken and place on top. Drizzle with additional bbq sauce.