Bone Suckin’ Sauce Chicken Cheese n’ Shells
2024-11-21- Cuisine: American
- Course: Appetizer, Brunch, Dinner, Lunch, Side
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 15m
- Cook Time: 35m
- Ready In: 50m
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Ingredients
- CHICKEN:
- 2 Cups, precooked, shredded chicken or canned chicken
- 1 Cup Bone Suckin' Sauce Sweet Southern, or more if you prefer
- 2 Tbsp, Bone Suckin' Hicccuppin' Hot(Optional)
- 1 tsp Bone Suckin' All Purpose! Seasoning & Rub
- 1/2 tsp chipotle powder
- MAC & CHEESE SHELLS
- 1 box small pasta shells, 8 oz, cooked and drained, or pasta of your choice
- 4 Tbsp salted butter
- 1/4 cup AP flour
- 1 tsp Bone Suckin' All Purpose! Seasoning & Rub
- 1/2 tsp chipotle powder
- 2 Cups whole milk
- 3/4 cup, shredded sharp cheddar cheese, reserve 1/4 cup for topping
- 3/4 cup, shredded sharp white cheddar cheese, reserve 1/4 cup for topping
- 1/2 cup shredded pepper jack cheese
Method
Step 1
Preheat oven to 375°F. Mix all chicken ingredients together in a bowl and set aside. Add more Bone Suckin' Sauce if you prefer a more soupy texture.
Step 2
Melt butter in a pot on medium heat. (Dutch oven is best). After butter is melted, add in spices and flour. Whisk until thick.
Step 3
Slowly add in milk, while continuing to whisk. Whisk until it reaches boiling point. Add in cheese and stir until thickened. Remove from heat. Stir in pasta and chicken mixture.
Step 4
If using dutch oven, top with remaining cheese and bake for 20 minutes. If using casserole dish, transfer mac and cheese to dish, top with cheese and bake for 20 minutes. Allow to rest for 5 minutes. Enjoy!
Step 5
Notes: Shredding your own cheese helps it melt and taste better. If you do not like spicy, omit the Bone Suckin' Hiccuppin' Hot Sauce.
