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Description
BBQ Mac and Cheese Gluten Free
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. gluten-free macaroni
- 2 Tbsp. unsalted butter
- 2 Tbsp. gluten free all purpose flour
- 1 3/4 cups milk (I used almond milk)
- 1/2 tsp. smoked paprika
- 1/4 tsp. pepper
- 3 cups shredded cheddar cheese
- 16 oz. chicken (barbecue shredded, I made my own or you can buy a package)
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Directions
- Instructions Preheat oven to 350 degrees Cook pasta according to directions. Meanwhile, melt butter in medium saucepan. Whisk in flour. While whisking, add milk in a thin stream. Whisk in paprika, salt and pepper. Bring to a simmer; cook 2 minutes. Remove from heat and whisk in 2 cups of cheese. Mix cheese sauce with pasta. Place half the mac and cheese in a 9x13 baking dish. Spoon chicken over pasta. This works better if the chicken is warm. Spoon the remaining mac and cheese and top with 1 cup of cheese. Bake for 15-20 minutes or until melted and bubbly.
- Cook pasta according to directions.
- Meanwhile, melt butter in medium saucepan
NutritionView More
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1010Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1010Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium840mg35% |
| Potassium850mg24% |
| Protein64g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber4g16% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C4% |
| Calcium80% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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