Smoked Paprika & Chipotle Macaroni Bake with Pulled Chicken Nugget BBQ
Prepare for a comforting culinary embrace with our Smoked Paprika & Chipotle Macaroni Bake, crowned with a rich, Pulled Chicken Nugget BBQ. This dish is a symphony of smoky aromas and deep, savory flavors, promising a hearty and satisfying experience. The macaroni bake boasts a golden-brown crust, giving way to a velvety, spiced cheese sauce infused with the warmth of smoked paprika and a subtle kick of chipotle. Resting atop this creamy foundation are tender, shredded chicken nuggets, slow-simmered in a tangy, sweet, and spicy BBQ sauce. It's a truly memorable take on classic comfort food, perfect for gathering around and savoring every delicious bite.
Ingredients
- •8 ounces elbow macaroni
- •2 tablespoons unsalted butter
- •2 tablespoons all-purpose flour
- •2 cups whole milk
- •1 cup shredded smoked gouda cheese
- •1/2 cup shredded sharp cheddar cheese
- •1 teaspoon smoked paprika
- •1/2 teaspoon chipotle powder
- •6-8 cooked chicken nuggets
- •1/2 cup BBQ sauce
- •1/4 cup water
- •1 tablespoon apple cider vinegar
- •1 teaspoon brown sugar
- •1/2 teaspoon Worcestershire sauce
- •1/4 cup panko breadcrumbs
- •1 tablespoon melted butter for topping
- •Optional: 1/4 cup chopped red onion for garnish
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a medium baking dish.
- 2
Cook macaroni according to package directions until al dente. Drain and set aside.
- 3
In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- 4
Gradually whisk in milk, stirring constantly until the mixture thickens, about 3-4 minutes. Reduce heat to low. Add smoked gouda and cheddar cheeses, smoked paprika, and chipotle powder, stirring until melted and smooth. Season with salt and pepper.
- 5
Stir the cooked macaroni into the cheese sauce until evenly coated. Pour half of the macaroni mixture into the prepared baking dish.
- 6
In a separate small saucepan, combine chicken nuggets, BBQ sauce, water, apple cider vinegar, brown sugar, and Worcestershire sauce. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the nuggets are heated through and easily shred with a fork. Use two forks to shred the nuggets directly in the sauce to create a 'pulled' texture.
- 7
Spoon the pulled chicken nugget BBQ mixture over the first layer of macaroni in the baking dish. Top with the remaining macaroni mixture.
- 8
In a small bowl, combine panko breadcrumbs with 1 tablespoon melted butter. Sprinkle evenly over the top of the macaroni bake. Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let rest for 5 minutes before serving. Garnish with chopped red onion if desired.
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