IRRESISTIBLE SHREDDED BBQ CHICKEN MAC AND CHEESE

The ultimate guide to making Shredded BBQ Chicken Mac and Cheese is a culinary adventure that promises to tantalize your taste buds and satisfy your cravings for a comforting, flavor-packed dish. As a food scientist and myth buster, I’m excited to share my discoveries and guide you through the process of creating this irresistible masterpiece.

The Science Behind the Flavor

The secret to achieving the perfect balance of smoky, tangy, and creamy flavors in this Shredded BBQ Chicken Mac and Cheese lies in the interplay of several key principles. First, the low and slow cooking method used to tenderize the chicken allows the BBQ sauce to fully penetrate the meat, infusing it with a deep, complex taste. Additionally, the incorporation of a blend of cheeses, including sharp cheddar and creamy Gouda, creates a velvety, indulgent sauce that perfectly coats the al dente pasta.

The Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup your favorite BBQ sauce
• 1 lb elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 2 cups shredded Gouda cheese
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a slow cooker, place the chicken breasts and pour the BBQ sauce over the top. Cook on low for 6-8 hours, or until the chicken is tender and shreds easily with a fork.
4. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
5. Gradually whisk in the milk and heavy cream, and continue cooking until the sauce thickens, about 5-7 minutes.
6. Remove the saucepan from heat and stir in the shredded cheddar and Gouda cheeses until melted and smooth.
7. Add the cooked macaroni, shredded BBQ chicken, garlic powder, onion powder, smoked paprika, and season with salt and black pepper to taste. Stir to combine.
8. Transfer the mac and cheese mixture to a 9×13 inch baking dish and bake for 20-25 minutes, or until the top is golden brown and bubbly.
9. Remove from the oven and let cool for 5 minutes before serving.

The Investigation

My first few attempts at creating the ultimate Shredded BBQ Chicken Mac and Cheese were a disaster. The chicken was dry and stringy, the sauce was thin and watery, and the overall dish lacked the depth of flavor I was seeking. Then, I had an “Aha!” moment – slow cooking the chicken in the BBQ sauce was the key to unlocking its true potential.

Perfecting the Chicken

Like many of you, I initially thought that grilling or sautéing the chicken would be the best way to incorporate the BBQ flavor. However, I quickly realized that this method resulted in a tough, chewy texture that didn’t blend seamlessly with the creamy mac and cheese. By slow cooking the chicken in the sauce, the meat became incredibly tender and infused with a rich, smoky essence that elevated the entire dish.

Mastering the Cheese Sauce

Another challenge I faced was achieving the perfect cheese sauce consistency. My first attempts resulted in a thin, watery sauce that simply didn’t cling to the pasta the way I wanted. After some experimentation, I discovered that the key was to create a roux – a simple mixture of butter and flour – before adding the milk and cream. This thickened the sauce and helped it melt the cheeses into a velvety, luxurious coating.

Balancing the Flavors

Finally, I had to fine-tune the seasoning to strike the right balance between the smoky BBQ notes, the sharp cheddar, and the creamy Gouda. The addition of garlic powder, onion powder, and smoked paprika helped to amplify the savory, comforting flavors and tie the entire dish together.

The Foolproof Method

1. Slow cook the chicken in the BBQ sauce for maximum tenderness and flavor.
2. Create a roux to thicken the cheese sauce and ensure a velvety, cling-worthy texture.
3. Blend a mix of sharp cheddar and creamy Gouda cheeses for the ultimate indulgence.
4. Season with garlic powder, onion powder, and smoked paprika to enhance the savory notes.
5. Bake the mac and cheese until golden brown and bubbly for a perfectly crisp top.

With this foolproof method, you’ll be able to create an Irresistible Shredded BBQ Chicken Mac and Cheese that will have your family and friends begging for seconds. Enjoy this delicious culinary adventure!