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Honey BBQ Chicken Mac & Cheese

Deliciously Healthy Honey BBQ Chicken Mac & Cheese

This Honey BBQ Chicken Mac & Cheese combines indulgent comfort with wholesome goodness, packed with protein and customizable options.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Fat-Free Cottage Cheese Substitute with Greek yogurt for a similar texture.
  • 4 oz Light Cream Cheese Can be replaced with reduced-fat cream cheese.
  • 1 cup 30% Reduced Fat Cheddar Cheese Swap with any preferred melting cheese.
  • 1 cup Semi-Skimmed Milk (2%) Almond milk can be used for a dairy-free version.
  • 1 tsp Garlic Powder Fresh minced garlic can be used.
  • 1 tsp Paprika Smoked paprika can intensify flavor.
  • 1 tsp Salt Use Kosher salt for controlled seasoning.
  • 1 tsp Mustard (Dijon is recommended) Adds a tangy depth of flavor.
For the Chicken
  • 2 cups Diced Chicken Breasts Can be substituted with turkey or plant-based proteins.
  • 2 tbsp Honey Maple syrup is a great vegan alternative.
  • 1 tsp Ground Ginger Fresh ginger can enhance flavor intensity.
  • 1 tsp Onion Powder Fresh onion can be sautéed for additional flavor.
  • 1/2 cup Reduced BBQ Sauce Opt for low-sodium varieties.
For the Pasta
  • 2 cups Pasta (Elbow Macaroni recommended) Other pasta types can be used.
  • 1 tsp Black Pepper White pepper can be a milder substitute.
For Cooking
  • 2 tbsp Parsley Substitute with chives for a different herbaceous note.

Equipment

  • Air fryer
  • large pot
  • Blender
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Season the diced chicken breasts with garlic powder, onion powder, ground ginger, salt, and black pepper. Heat your air fryer to 350°F and cook for 10-12 minutes until fully cooked. Alternatively, sauté the chicken in a pan for 6-8 minutes. Mix with honey and reduced BBQ sauce until well coated.
  2. In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Reserve one cup of pasta water before draining.
  3. In a blender, combine fat-free cottage cheese, light cream cheese, reduced-fat cheddar cheese, semi-skimmed milk, garlic powder, paprika, and Dijon mustard. Blend until smooth. Pour into a saucepan and heat over medium for 5-7 minutes, stirring occasionally.
  4. Once the cheese sauce thickens, gently fold in cooked macaroni and BBQ chicken. Let rest for 10 minutes before serving. Garnish with parsley.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Consider pre-cooking the chicken and cheese sauce for quick assembly during busy weeknights.

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