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Aromatic BBQ chicken with creamy mac and cheese – soul-satisfying comfort food for any night!
Tender, juicy chicken breasts baked to perfection and smothered in a tangy, smoky barbecue sauce. This incredibly easy recipe is a weeknight dinner hero, ready in under 45 minutes and guaranteed to be a family favorite.
Serving size: 1 serving
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Serving size: 1 serving
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Serving size: 1 serving
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Aromatic BBQ chicken with creamy mac and cheese – soul-satisfying comfort food for any night!
This southern dish is perfect for dinner. With 1279.55 calories and 77.54g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup.
Pat the chicken breasts dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Drizzle the olive oil over the chicken, rub it in, and then sprinkle the spice mixture evenly on all sides.
Arrange the seasoned chicken in the prepared baking dish in a single layer, making sure not to overcrowd the pan. Bake for 20 minutes.
After 20 minutes, remove the chicken from the oven. Brush about half of the BBQ sauce generously over the top of each chicken breast.
Return the dish to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) at the thickest part. Brush with the remaining BBQ sauce in the last 5 minutes of cooking.
Remove the chicken from the oven and let it rest in the pan for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh parsley if desired and serve hot.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil.
Once boiling, generously salt the water with 1 tbsp of salt. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain well and set aside.
While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.
Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and is lightly golden. Do not let it burn.
Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
Remove the pot from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth.
Season the sauce with 1 tsp salt, black pepper, dry mustard, paprika, and nutmeg. Stir to combine, then gently fold in the cooked macaroni until it is well-coated.
Preheat oven and prepare baking dish. Set your oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart casserole dish or a 9x9 inch baking pan.
Combine the sauce ingredients. In a large mixing bowl, whisk together the two cans of condensed cream of mushroom soup, milk, soy sauce, and black pepper until the mixture is smooth and uniform.
Mix the casserole. Add the well-drained green beans and 2/3 cup of the French fried onions to the soup mixture. Gently fold everything together with a spatula until the green beans are evenly coated.
Transfer and bake. Pour the green bean mixture into your prepared baking dish and spread it into an even layer. Bake uncovered for 25 minutes, or until the casserole is hot and bubbling around the edges.
Add topping and finish baking. Carefully remove the dish from the oven. Sprinkle the remaining 2/3 cup of French fried onions evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, until the onions are golden brown and crispy.
Rest and serve. Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Serve warm.
Pour the mac and cheese mixture into the prepared baking dish and spread into an even layer.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 3 tbsp of melted butter. Toss until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the mac and cheese.
Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
Remove from the oven and let the baked mac and cheese rest for 10-15 minutes before serving. This allows the sauce to set and thicken further.
