Description
A creamy and delicious twist on traditional mac and cheese, packed with high protein and a sweet BBQ flavor.
Ingredients
Scale
- 1½ lbs chicken breast, cooked and shredded
- ½ cup sugar-free BBQ sauce
- 2 tablespoons honey
- 8 oz elbow macaroni (or high-protein pasta)
- 1 can (12 oz) fat-free evaporated milk
- ¾ cup shredded light cheddar cheese
- 2 oz light cream cheese
- Salt and pepper, to taste
- Optional: chopped green onions for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 6-8 minutes. Drain and set aside.
- In a large saucepan, heat evaporated milk over low heat, then stir in shredded cheddar and cream cheese until smooth.
- In a separate bowl, combine shredded chicken, BBQ sauce, and honey. Fold into the cheese sauce.
- Add the cooked pasta to the sauce mixture and stir to coat.
- Season with salt and pepper to taste, and serve warm, garnished with green onions if desired.
Notes
Make ahead and store in the fridge for up to 3 days. Add a splash of milk when reheating if it thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 75mg