In case you didn’t know – pineapple and cheese are a match made in heaven. Add some zippy BBQ sauce and you’ve got a wonderful combination of sweet and spicy served over a layer of white cheddar mac n’ cheese. This recipe is definitely a keeper – my husband and toddler devoured it!
Bring a large pot of water to boiling, add chicken breasts, reduce heat to medium, cover and simmer for 20-25 minutes until chicken is cooked through. Do not drain water. Remove chicken to a plate to cool.
Bring the water that the chicken was cooked in back to a boil (adding a little more if necessary) and cook the pasta shells according to package directions. Drain and set aside.
While the pasta is cooking, heat a saucepan to medium heat. Melt the butter then whisk in the flour until all the flour is absorbed. Add the milk and bring the sauce to a boil briefly, whisking continuously – then reduce heat to medium, continuing to whisk until it starts to thicken. Remove from heat and add 4 oz. (about 1 cup) of the cheese, whisking until melted. Drain pasta shells and add to the cheese sauce.
Preheat oven to 350 degrees. Pour shells and cheese into a 9” x 13” baking dish.
Shred chicken with two forks and place in a medium bowl. Add BBQ sauce and combine. Spread the BBQ chicken mixture over the shells and cheese. Place the pineapple rings on top, then sprinkle the remaining cheese.
Bake for 25-30 minutes, until golden and bubbly.
Nutrition (for 1/6th recipe) (calculated using almond milk) – Calories 473, Fat 13.6g, Carbs 51.9g, Protein 35.6g
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