OK, so I totally stole this from Picky Palate, and it’s amazing. If you feel good about and consistently have cravings for down-home BBQ such as shredded chicken in sweet bbq sauce and cheesy, gooey macaroni and cheese, then jump right into this one.
Sliver of butter or dash of EVOO
3 large chicken breasts
Sweet Baby Ray’s BBQ sauce
Squirts of Honey (look for the bear jar)
1 box of mini farfalle
5 Tablespoons butter
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
4 Cups milk
5 Cups shredded cheddar cheese
Season the breasts with S&P, Sprinkle and a little bit of paprika, and then put them in a greased skillet with the BBQ sauce ad honey. Cover and let cook on medium-low for about 15 minutes. Flip them once, and be sure there is no pink on the inside, but don’t over-cook them either. Once they are done, use two forks to shred the chicken apart.
While you are shredding the chicken, pre-heat the oven to 350F and cook the farfalle.
Melt the butter in a large pot on medium heat. Slowly stir in the flour, one table spoon at a time, and then add all the seasonings. Stir in one cup of milk at a time, and then do the same with the cheese. Once the pasta is done, stir it into the cheesiness.
Grease the bottom of a large baking dish, and then spread on the macaroni evenly up to the sides. Sprinkle the shredded chicken all around, and then add on some more cheese and bread crumbs for good measure.
Let it bake until the top crust is golden