I love sharing quick dinners that feed a family and feel like a hug. High-Protein Honey BBQ Chicken Mac and Cheese is my go-to when I want comfort food with extra protein, and it comes together fast. If you like cheesy casseroles, I also enjoy how my broccoli rice cheese and chicken casserole feeds a crowd.
Your Ingredients List
- 8 ounces of elbow macaroni
- 2 cups of cooked, shredded chicken breast
- 1 cup of shredded sharp cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1 cup of non-fat Greek yogurt
- 1 cup of unsweetened almond milk
- 1/2 cup of honey BBQ sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/4 cup of chopped green onions (for garnish)
- Cooking spray or 1 tablespoon of olive oil for greasing the baking dish
My Go-To Equipment
I keep a 9×13 baking dish and a large mixing bowl ready for this meal. I also reach for the same heavy skillet I use for my chicken Philly cheese steaks when I shred the chicken on the stove.
The Simple Steps to Follow
- Preheat the oven to 350 F and grease a 9×13 inch baking dish.
- Cook the elbow macaroni until al dente and drain.
- Mix shredded chicken with honey BBQ, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Blend Greek yogurt and almond milk until smooth and stir in half the cheddar and half the mozzarella.
- Add the cooked macaroni to the chicken mixture and stir to combine.
- Pour the yogurt and cheese mix over the macaroni and chicken and mix until coated.
- Transfer the mix to the greased baking dish and spread evenly.
- Sprinkle the remaining cheddar and mozzarella on top.
- Bake for 25 to 30 minutes until bubbly and golden on top.
- Let cool for 5 minutes and garnish with chopped green onions before serving.
Healthy Twists on a Classic
I like to boost veggies by stirring in a cup of steamed broccoli or chopped spinach before baking. You can swap half the pasta for chickpea or lentil pasta to raise the protein and fiber.
Serving Suggestions From My Table
I serve this with a crisp green salad and a spoon of plain yogurt on the side. For a fun change, I plate it next to my cottage cheese chicken parmesan bowl style sides for more protein and texture.
Getting It Just Right
Use drained pasta to avoid a soggy bake. Mix the yogurt and milk well so the cheese melts smoothly. If your cheese browns too fast, cover with foil for the last 10 minutes.
How to Store Leftovers
Cool the casserole, cover it, and store in the fridge for up to 3 days. Reheat in the oven at 325 F or in single servings in the microwave until hot.
Enjoy Every Moment
I make this when I want comfort and speed. I hope it brings your family the same warm smiles it brings mine.
A Few Common Questions
Can I make High-Protein Honey BBQ Chicken Mac and Cheese ahead of time?
Yes. Assemble it and keep it covered in the fridge for up to 24 hours before baking. Add 5 to 10 minutes to the bake time if cold from the fridge.
Can I use rotisserie chicken for High-Protein Honey BBQ Chicken Mac and Cheese?
Absolutely. Rotisserie chicken works great and saves time. Just shred it and mix with the sauce as the recipe says.
Is there a way to make High-Protein Honey BBQ Chicken Mac and Cheese lower in calories?
Yes. Use low-fat cheeses and keep the Greek yogurt, or swap regular pasta for a higher-fiber option. Reduce the cheese a little and add more veggies for bulk.
Print
High-Protein Honey BBQ Chicken Mac and Cheese
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High-Protein
Description
A comforting and protein-packed mac and cheese with honey BBQ chicken, perfect for quick family dinners.
Ingredients
- 8 ounces of elbow macaroni
- 2 cups of cooked, shredded chicken breast
- 1 cup of shredded sharp cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1 cup of non-fat Greek yogurt
- 1 cup of unsweetened almond milk
- 1/2 cup of honey BBQ sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/4 cup of chopped green onions (for garnish)
- Cooking spray or 1 tablespoon of olive oil for greasing the baking dish
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Cook the elbow macaroni until al dente and drain.
- Mix shredded chicken with honey BBQ, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Blend Greek yogurt and almond milk until smooth and stir in half the cheddar and half the mozzarella.
- Add the cooked macaroni to the chicken mixture and stir to combine.
- Pour the yogurt and cheese mix over the macaroni and chicken and mix until coated.
- Transfer the mix to the greased baking dish and spread evenly.
- Sprinkle the remaining cheddar and mozzarella on top.
- Bake for 25 to 30 minutes until bubbly and golden on top.
- Let cool for 5 minutes and garnish with chopped green onions before serving.
Notes
For added nutrition, consider stirring in steamed broccoli or chopped spinach, and replacing half the pasta with chickpea or lentil pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: mac and cheese, chicken casserole, quick dinner, comfort food