This One-Pot Barbecue Chicken Mac and Cheese is rich and creamy with a decadent cheese sauce that’s jazzed up with sweet and tangy barbecue flavor!
Yield: 8(1 cup) servings
Ingredients
1 ½lbsuncooked boneless skinless chicken breasts
6tablespoonsbarbecue sauce, I use/recommend Stubb’s Original, if you use another brand, look for one low in sugar/carbs
4tablespoonslight butter, I use Land O’Lakes
¼cupflour
½teaspoonsalt
¼teaspoonblack pepper
¼teaspooncayenne pepper
1 ½cupsskim milk
2 ½cupswater
10ozuncooked elbow macaroni, use whole wheat pasta if following the myWW Purple plan
6oz50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
Instructions
*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.
*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked, chopped chicken. Place it in a bowl and mix it with the barbecue sauce.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 cup) serving: 8 (SP calculated using the recipe builder on weightwatchers.com)Nutrition Information per (1 cup) serving: 347 calories, 34 g carbs, 4 g sugars, 9 g fat, 4 g saturated fat, 32 g protein, 2 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 cup) serving:(SP calculated using the recipe builder on weightwatchers.com)Green: 9 SmartPoints/ Blue: 8 SmartPoints/ Purple: 4 SmartPoints (if using wheat pasta, if not then use the Blue points)Weight Watchers Points Plus: 9 per (1 cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)
Author: Emily Bites
Course: Main Course
Cuisine: American
Keyword: Mac and Cheese, One-Pot Meals, WW Recipes