Imported from Instagram

Honey BBQ Chicken Mac & Cheese

Name: Honey BBQ Chicken Mac & Cheese
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: Corkscrew pasta; Butter; Flour (Used to make the roux.); PoggioliEats Cajun seasoning; Evaporated milk; Whole milk; Heavy cream; Hot sauce (Used in both the cheese sauce and the honey BBQ mayo.); Cheddar (Used in the cheese sauce and for layering and topping.); Colby Jack (Used in the cheese sauce and for layering and topping.); Monterey Jack (Used in the cheese sauce and for layering and topping.); Oaxaca cheese (Used in the cheese sauce and for layering and topping.); Paprika (For finishing the assembled mac and cheese.); BBQ boneless wings (Piled on top when serving.); Mayonnaise (For the honey BBQ mayo.); BBQ sauce (For the honey BBQ mayo.); Honey (For the honey BBQ mayo.); Apple cider vinegar (For the honey BBQ mayo.); Pickle juice (For the honey BBQ mayo.); Green onions (For finishing the plated dish.)

Recipe by Brandon Poggioli @poggiolieats · Instagram

Imported by Malayka Moraes on SeeMeCook

A rich, creamy four-cheese baked macaroni and cheese topped with BBQ boneless wings and finished with a sweet-tangy honey BBQ mayo drizzle and green onions. The recipe was presented as part of a July 4th comfort food series.

8 servings65 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

Corkscrew pasta
Butter
Flour (Used to make the roux.)
PoggioliEats Cajun seasoning
Evaporated milk
Whole milk
Heavy cream
Hot sauce (Used in both the cheese sauce and the honey BBQ mayo.)
Cheddar (Used in the cheese sauce and for layering and topping.)
Colby Jack (Used in the cheese sauce and for layering and topping.)
Monterey Jack (Used in the cheese sauce and for layering and topping.)
Oaxaca cheese (Used in the cheese sauce and for layering and topping.)
Paprika (For finishing the assembled mac and cheese.)
BBQ boneless wings (Piled on top when serving.)
Mayonnaise (For the honey BBQ mayo.)
BBQ sauce (For the honey BBQ mayo.)
Honey (For the honey BBQ mayo.)
Apple cider vinegar (For the honey BBQ mayo.)
Pickle juice (For the honey BBQ mayo.)
Green onions (For finishing the plated dish.)

Steps

1
Boil the corkscrew pasta until just under al dente. Drain it and set it aside.
2
Melt the butter in a large pan. Whisk in the flour to make a roux, then stir in the PoggioliEats Cajun seasoning.
3
Slowly whisk the evaporated milk, whole milk, and heavy cream into the roux. Add the hot sauce and let the mixture simmer until it is slightly thickened.
4
Turn the heat to low. Melt in the cheddar, Colby Jack, Monterey Jack, and Oaxaca until the sauce is smooth and creamy.
5
Fold the drained pasta into the cheese sauce.
6
Add half of the macaroni mixture to a baking dish.
7
Layer additional cheddar, Colby Jack, Monterey Jack, and Oaxaca over the macaroni. Add the remaining macaroni on top, then finish with more cheese and paprika.
8
Bake at 350°F until the mac and cheese is hot and bubbly. Broil it afterward until the top is crispy.
9
Mix the mayonnaise, BBQ sauce, honey, hot sauce, apple cider vinegar, and pickle juice until smooth.
10
Plate the baked mac and cheese. Pile the BBQ boneless wings on top, drizzle with the honey BBQ mayo, and finish with green onions.

Notes

The source provides ingredient names and cooking instructions but no quantities, baking duration, broiling duration, or quantity of BBQ boneless wings. The full recipe is said to be available on the creator's Substack or recipe vault; obtain those details before preparing if exact proportions are needed.