Like most kids, ours LOVE macaroni and cheese. They prefer it over just about anything else and also think that you don’t *need* vegetables when you eat it. Wrong-O. I always try sneak veggies in or just add them in plain sight – like this with recipe. Not only do we love mac & cheese, we also love switching it up a bit – like adding this BBQ Chicken and mixed veggies. This is super easy and can even be made ahead and warmed up. Oh – and freezer friendly!
I used Ancient Harvest GF Pasta – they have a great variety of organic pastas.
I made this dairy-free using Daiya Cheddar Cheese Shreds. I also used The Honest Stand Cheddar Cheese Style Dip in place of the cream cheese(nut-based and DELISH!)
For the BBQ spice, I used FlavorGod Honey BBQ Seasoning blend. Their spices are free of preservatives, junk, gluten and most are free of added sugars.
To save time, use about 2 cups shredded rotisserie chicken!
For the vegetables , I used a broccoli, cauliflower and carrot mixture.
BBQ Chicken Veggie Mac
This unique mac & cheese is a family favorite! The kids love the cheesy pasta and the parents love the added veggies! It's also very easy to make dairy-free, soy-free or allergy-friendly!
In a large skillet, heat oil. Add chicken cubes, onions, garlic, seasoning and salt. Toss to combine. Cook over low-medium heat for about 10-15 minutes or until cooked through.
In a small bowl, combine softened cream cheese, 1 cup cheddar cheese and milk until well blended.
In an oiled 13x9 baking dish, combine chicken, vegetables and cooked pasta. Pour over cheese blend and toss to coat ingredients in sauce. Top mixture with remaining shredded cheese and bacon crumbles.
Bake at 350F for about 30 minutes or until vegetables are soft, cheese is melted and lightly browned.