Honey BBQ Pulled Chicken Sandwiches with Baked Mac and Cheese

Get ready for a meal that brings all the backyard BBQ vibes straight to your kitchen! These Honey BBQ Pulled Chicken Sandwiches are loaded with tender, shredded chicken coated in a sweet and smoky honey BBQ sauce, piled high on toasted brioche buns. It’s a sandwich that’s sure to impress.

On the side, we’ve got creamy baked mac and cheese with a crunchy, cheesy panko topping, plus roasted green beans for a pop of freshness. This is comfort food at its finest-perfect for a weeknight dinner or a weekend feast.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce; trim green beans if necessary.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3. While pasta cooks, pat chicken dry with paper towels; season all over with half the harissa powder (use all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a medium bowl; let rest at least 3 minutes.
4. While chicken rests, in a second medium bowl, combine BBQ sauce, honey and ¼ cup plain water (⅓ cup for 4 servings). Heat the same pan used for chicken over low heat. Add sauce mixture; bring to a simmer, then cover. Transfer chicken (and any juices) to the bowl used for sauce. Using two forks, shred chicken into bite-size pieces. Increase heat under pan with sauce to medium low. Transfer chicken to pan; stir to evenly coat. Cover and cook, stirring occasionally, until sauce has thickened, 8-10 minutes.
5. Meanwhile, place gouda in a large bowl; tear into small pieces. Add white cheddar cheese, cream sauce base, half the fry seasoning, ¼ cup reserved pasta cooking water, 1 tsp salt and pepper (½ cup pasta cooking water and 2 tsp salt for 4 servings); stir to combine. In a third medium bowl, combine panko, yellow cheddar cheese, remaining fry seasoning and a drizzle of oil.
6. In an 8-by-8-inch baking dish (9-by-13-inch for 4 servings), combine drained cavatappi, cheese sauce and 2 tbsp butter. Top with panko mixture. Bake on middle rack until topping is browned and sauce is bubbling, 10-15 minutes.
7. Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 8-10 minutes.
8. Halve and toast brioche buns. Fill buns with saucy chicken. Divide sandwiches, green beans and mac ‘n’ cheese between plates and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute cavatappi with any short pasta like penne, elbows or shells. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

The pulled chicken and mac and cheese can be prepared a day in advance. Store them separately in the fridge. Reheat the chicken in a pan and the mac and cheese in the oven before serving.

Is there a substitute for harissa powder?

If you don’t have harissa powder, you can use a mix of smoked paprika, cayenne and a pinch of cumin for a similar flavor profile.