Description
Creamy, cheesy, and packed with BBQ flavor, this BBQ Chicken Mac N Cheese is the ultimate comfort food twist everyone will love.
Ingredients
Scale
- 16 ounces mini shell pasta or elbow macaroni
- 3 cups chicken broth
- 1 cup beer or more chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 5 ounces (1 can) evaporated milk
- 4 ounces cream cheese, softened
- ¼ cup barbecue sauce, plus more for topping
- 2 tablespoons Dijon mustard
- ½ teaspoon smoked paprika
- 2 cups sharp cheddar cheese, shredded
- 2 cups smoked gouda cheese, shredded
- 2 cups shredded chicken
- Sliced green onions
Instructions
- Add pasta, chicken broth, beer (if using), salt, and pepper to EPC, stirring to combine.
- Secure the lid and cook on high pressure for 4 minutes. Perform a quick pressure release, and carefully remove the lid.
- Select saute and stir butter into pasta until melted. Add milk, cream cheese, barbecue sauce, mustard, and paprika and mix well. Press Cancel/Keep Warm.
- Add the shredded cheese 1 cup at a time, stirring well after each addition until melted. Once the cheeses are fully incorporated, stir in the shredded chicken. Add additional milk, a few tablespoons at a time, if you’d like it creamier.
- Serve drizzled with more barbecue sauce and garnished with sliced green onions and ground black pepper.
Notes
Use freshly shredded cheese for the best melt and texture. Smoked gouda adds a delicious depth of flavor that pairs perfectly with BBQ chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Comfort Food
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 7g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
Keywords: BBQ chicken, mac and cheese, comfort food, one-pot, cheesy