Description
A rich and hearty meal featuring tender chicken thigh pieces glazed with smoky, sweet BBQ sauce and tossed in a creamy homemade cheddar macaroni dish. The combination of textures and flavors makes it an ultimate comfort bowl, perfectly balanced and satisfying for any occasion.
Ingredients
1.5 lbs Boneless, skinless, cubed chicken thighs
1 cup Honey-based glossy BBQ sauce
1 lb Elbow macaroni (dried pasta)
3 cups Freshly grated sharp cheddar cheese
2 cups Whole milk (room temperature)
4 tbsp Unsalted butter (high fat content)
1/4 cup All-purpose flour
1/4 cup Finely chopped fresh parsley
1 tsp Smoked paprika (for seasoning chicken)
Instructions
Boil a large pot of salted water and cook the macaroni until it reaches an al dente texture
Heat butter in a skillet, sauté cubed chicken thighs over medium heat
Sprinkle smoked paprika and dried herbs over chicken and continue cooking until golden
Pour BBQ sauce into the skillet, bring to a simmer, and reduce until the chicken is glossy
In a separate pot, melt 2 tbsp butter, add flour, and cook as a roux for 1-2 minutes
Gradually whisk in 2 cups milk, stirring until smooth and slightly thickened
Add grated cheddar to the roux-milk mixture, stirring until the cheese is fully melted and the sauce is creamy
Drain cooked pasta, add it to the cheese sauce, and toss until evenly coated
Serve the macaroni in bowls, top with sticky BBQ chicken and a sprinkle of fresh parsley
Notes
Use oversized chicken thighs for juicier results
For extra creaminess, add 1/4 tsp Dijon mustard to the cheese sauce
Leftovers may be stored in the fridge for 2-3 days in airtight containers
Separate chicken and pasta when storing to maintain texture
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 800
- Sugar: 15g
- Sodium: 1800mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 90g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 200mg