One-Pot Barbecue Chicken Mac and Cheese
Ingredients:
- 1 ½ lbs uncooked boneless, skinless chicken breasts
- 6 tablespoons barbecue sauce (I use/recommend Stubb’s Original, if you use another brand, look for one low in sugar/carbs)
- 4 tablespoons light butter (I use Land O’Lakes)
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ cups skim milk
- 2 ½ cups water
- 10 oz uncooked elbow macaroni (use wheat pasta if following the myWW Purple plan)
- 6 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
Directions:
- *Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and move to a mixing bowl. Add the barbecue sauce and stir to coat. Set aside.
- Melt the butter in the pot over medium heat. Whisk in the flour, salt, black pepper and cayenne until combined with the butter and continue to stir for a minute. Slowly whisk in the milk until combined and smooth. Add the water and whisk in to combine.
- Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the macaroni. Cook for 8 minutes, stirring regularly to prevent sticking.
- Reduce the heat to low and stir in the shredded cheese until well combined. Add the chopped chicken with barbecue sauce and stir until thoroughly combined. Cook for another few minutes until all ingredients are heated through and serve.
MyWW SmartPoints per (1 cup) serving:(SP calculated using the recipe builder on weightwatchers.com)
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