Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.

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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
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