Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Can we say ‘Southern Comfort Food’? Translated Macaroni and Cheese with BBQ! Creamy, cheesy goodness with sweet smoked BBQ will put your taste buds into sensory overload!
I have NEVER outgrown my childhood love of Macaroni and Cheese.
There is just something comforting about this dish.
Is it because it brings back memories of fighting with my brother over who got the last helping? Or the fact that it was one of the first foods (granted it was made from processed #@@#$$!!) that I made for myself in my first apartment.
Whatever the reason, I love this dish of cheesy, creamy goodness.
So I’ve been enjoying my gluten free Macaroni and Cheese http://letsbeyummy.com/2013/11/21/baked-macaroni-cheese-gluten-free-recipe/ but was wanting to try something different to serve at an upcoming Super Bowl party.
I was wanting a good old standby that would be easy to make, but I wanted a dish that people would RAVE, give me high fives and generally make a nuisance of themselves pleading for the secret ingredients of this ‘to die for’ dish.
Enter southern BBQ!!
Why not pair the deliciousness of sweetly smoked barbecue meat with the creamy greatness in mac and cheese?
Well, I did and BAM it was beyond my wildest dreams of a scrumptious meal!!
The combination of flavors will having your guests standing in line to get that second or third helping. (I actually had to hold people back so everyone could have a second helping if they wanted it!)
I used chicken breasts cooked in my own barbecue sauce and the moistness of the barbecued chicken with the melted cheese on the macaroni was soooo good!
If you have a large crowd that you want to impress, make sure you double this recipe and have the recipe on your phone or a recipe card or whatever is handy so you can share this delightfulness!
Oh, my barbecue sauce? Well that is a secret I will share another day…
- 1 lb gluten free macaroni
- 2 Tablespoons unsalted butter
- 2 Tablespoons gluten free all purpose flour
- 1¾ cup milk (I used almond)
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 cups shredded cheddar cheese
- 16 ounces of barbeque shredded chicken (I made my own or you can buy a package)
- Preheat oven to 350 degrees
- Cook pasta according to directions.
- Meanwhile, melt butter in medium saucepan.
- Whisk in flour. While whisking, add milk in a thin stream.
- Whisk in paprika, salt and pepper.
- Bring to a simmer; cook 2 minutes.
- Remove from heat and whisk in 2 cups of cheese.
- Mix cheese sauce with pasta.
- Place half the mac and cheese in a 9x13 baking dish.
- Spoon chicken over pasta. This works better if the chicken is warm.
- Spoon the remaining mac and cheese and top with 1 cup of cheese.
- Bake for 15-20 minutes or until melted and bubbly.
