Honey Barbecue Chicken Mac and Cheese

Instructions

1. 1

   Grate the cheddar and cut the cream cheese into small pieces. Cut the raw chicken into roughly 2 cm pieces.

2. 2

   Put the water and 0.5 tsp salt in a 4-litre pot. Cover and bring to a boil over high heat. Meanwhile, begin cooking the chicken as described in the next step.

3. 3

   Heat the olive oil in a 30 cm skillet over medium-high heat for 1 minute. Add the chicken, remaining 0.5 tsp salt, black pepper, paprika, garlic powder and onion powder. Cook for 7–9 minutes, turning regularly, until lightly browned and the largest pieces reach 74°C/165°F on a food thermometer. Reduce the heat to low, stir in the barbecue sauce and honey, and cook for 1 minute. Remove from the heat and cover.

4. 4

   As soon as the pasta water boils, add the dry macaroni. Cook uncovered at a steady boil, stirring occasionally, for 9–11 minutes or according to the packet instructions, until just tender. Drain in a colander.

5. 5

   Return the empty pasta pot to low heat. Add the milk and cream cheese and stir for 3–4 minutes until smooth and steaming, without boiling. Remove from the heat and stir in the cheddar a handful at a time until melted, then stir in the hot sauce.

6. 6

   Add the drained macaroni and all the chicken and barbecue glaze to the cheese sauce. Fold together over low heat for 2–3 minutes until evenly coated and piping hot, with the chicken reaching 74°C/165°F. Do not boil the sauce. Divide between four bowls and serve immediately.