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BBQ Chicken Mac and Cheese

Pulled BBQ chicken and high protein mac and cheese baked with a cheesy top layer and BBQ drizzle.
4.58 from 88 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 Servings
Calories: 360kcal
Author: Mason Woodruff

Ingredients

  • 16 oz Pulled BBQ Chicken*
  • 8 oz Banza Pasta Shells
  • 1 C Pasta Water
  • 1 C Milk
  • 10 oz Shredded Cheese Blend divided

Instructions

  • Preheat an oven to 400ºF and bring a pot of salted water to a boil for the pasta.
  • Cook the pasta for 8-9 minutes until tender. Reserve 1 cup of pasta water before draining the pasta. Set aside.
  • Set the burner to its lowest setting and add the drained pasta back to the pot with the cup of pasta water and milk. Stir to fully incorporate.
  • Gradually fold in 8 oz of shredded cheese 1-2 oz at a time until you have a smooth sauce. (Don't worry if the sauce is slightly runny, it will thicken in the oven once the chicken is added.) Salt and pepper to taste.
  • Transfer the mac and cheese to a baking dish or oven safe skillet and stir in the pulled chicken. Top with 2 oz of shredded cheese and drizzle with BBQ sauce (optional). Bake for 8-10 minutes until the cheese is melted and bubbly.

Notes

*We used our slow cooker BBQ chicken recipe. See post above for more recipes/ideas for using other chicken.

Nutrition Facts Notes

  • Each serving has 10 WW SmartPoints (blue).
  • To reduce the fat/calorie content, you can reduce the milk to 1/2 C and cheese to 4-6 oz in the pasta. You can also top with 1 oz instead of 2 oz. And the slow cooker chicken we used is with chicken thighs. Using chicken breast will reduce the fat/calories as well.

Nutrition

Serving: 1C (about 7 oz) | Calories: 360kcal | Carbohydrates: 21g | Protein: 30g | Fat: 19g