I wanted to try this recipe over at Picky Palate and had it on my menu for the week. We had my lovely Sunday Roast a few days before, so I thought instead of making it with chicken, I might as well use my left over roast instead. It was very good! I have to say I like it with or without the BBQ beef. So I just might make the recipe for the mac and cheese occasionally... even though I do have a favorite recipe for that. Another thing I was excited about was the homemade BBQ sauce. My little one is allergic to something in BBQ sauce and we haven't quite figured it out yet, but everything in the sauce wasn't something we had a problem with. And he loved it!
BBQ Chicken Crusted Smoked Cheddar Mac
(I think she made this for alot of people, I halved it and it was still quite a bit!)
1 lb mini farfalle pasta (use any pasta of choice)
5 Tablespoons butter
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
4 Cups milk, I used 2%
5 Cups shredded Tillamook smoked cheddar cheese (you could use any cheddar cheese)
2 Cups shredded BBQ Chicken HERE is the recipe(or you could use shredded beef instead)
1 Cup shredded Tillamook smoked cheddar cheese
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.
2. Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a large baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
3. Let cool for 5-10 minutes and serve.