BBQ Chicken Mac in a Bread Bowl
This mac will bowl you over. | 2-3 Servings
Sometimes, nothing but a big bowl of cheesy mac will do—especially when that bowl is actually warm, crusty sourdough bread (and if that’s five out of five weekdays for you, we totally understand). That’s why we're offering cheddar mac and cheese made with cheddar and barbecue-coated chicken. These creamy shells are quick to whip up and (most importantly) delicious.
Nutrition values are representative of a 1/2 bundle serving.
30 ounce
BBQ Mac & Cheese
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1 piece
Sourdough Bread Bowl
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Keep frozen or refrigerated until ready to eat.
MAC & CHEESE: Bring a medium pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
MICROWAVE ALTERNATIVE: Cut one corner of bag; pour mac and cheese into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and mac and cheese will be very hot.)
BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2- to 4-inch circle into top of bread loaf and remove (save for another use). Scoop out inside of bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes."
- Flavor: Some enjoyed the rich taste, while others found the BBQ flavor less appealing.
- Ease of prep: The bread bowl was easy to prepare, with simple oven-toasting instructions.
- Suggestions: Consider serving with extra BBQ sauce on the side for those who want more flavor.
- Portions: One serving provides ample food, satisfying even hearty appetites.
