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BBQ Mac n Cheese

Gluten Free Barbecue Chicken Macaroni and Cheese

Servings 4

Ingredients

  • 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

Instructions

  1. Preheat grill to 500 degrees.

  2. Grill filleted chicken breasts, basted with bbq sauce, for 10 minutes per side or until fully cooked. Set aside.

  3. While chicken is cooking, preheat a large saucepan with water to full boil.

  4. Add pasta of choice and cook 6-8 minutes, or until al dente. Drain and set aside.

  5. Preheat oven to 350 degrees. Grease a large casserole dish with butter or shortening.

  6. In a saucepan, melt 2 tbsp butter on medium heat. Add corn starch and stir to combine.

  7. Slowly pour in cream and stir till thickened (you may need more cream to achieve desired consistency.

  8. 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.

  9. 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.