BBQ Chicken with Smoked Mac 'n Cheese

BBQ Chicken with Smoked Mac 'n Cheese
16 servings


Ingredients Weights Measures
bone-in chicken thigh/leg quarters, skin on 7.5 lb. 16 each
kosher salt - 2 tsp.
black pepper - 2 tsp.
corn flakes, crushed medium fine 4 oz. 3 cups
unsalted butter, melted 2 oz. 1/4 cup
Smoked Mac & Cheese
unsalted butter 2 oz. 1/4 cup
salt - 1-1/2 tsp.
smoked paprika - 1 tsp.
all-purpose flour - 1/4 cup + 2 Tbsp.
whole milk 20 fl oz 2-1/2 cups
evaporated milk 28 fl oz 3-1/2 cups
Smoked Gouda cheese, shredded 1 lb. 1 qt.
PHILADELPHIA Original Cream Cheese, cubed 6 oz. -
Cooked rotini pasta, drained 4 lb. -
OPEN PIT Hickory Smoke Barbecue Sauce 20 oz. 2 cups


SEASON chicken with salt and pepper. Roast in 400ºF convection oven until done (165ºF); keep warm.

COMBINE ingredients.

SMOKED Mac & Cheese: Melt butter in saucepan. Stir in salt and paprika, then flour; cook and stir until mixture forms roux. Whisk in whole milk, then evaporated milk gradually; cook 2 to 3 min. or until thickened. Add Gouda and cream cheese. Remove from heat; stir until cheese is melted.

TOSS pasta with sauce; spoon 5 oz. into each of 16 lightly greased ovenproof dishes (or into 8 prepared dishes for trial recipe). Top each with 3 Tbsp. Topping.

BAKE in 350ºF standard oven 20 min. or until pasta mixture is heated through and topping is lightly browned.

FOR each serving: Top each serving of Smoked Mac & Cheese with 1 chicken thigh/leg quarter; drizzle 2 Tbsp. barbecue sauce.

Kraft Kitchens Tips

Serving Suggestion
Serve with a side of hot cooked string beans.
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Nutritional Information

Nutrition Information

Total fat
 33 g
Saturated fat
 17 g
 215 mg
 1450 mg
 64 g
Dietary fiber
 3 g
 20 g
 46 g
Vitamin A
 20 %DV
Vitamin C
 2 %DV
 40 %DV
 25 %DV