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Smoked Chicken Beer Cheese Mac

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  • Rigatoni pasta
  • Smoked BBQ chicken, shredded or chopped
  • Duke’s Carolina Gold BBQ Sauce
  • Colby Jack cheese, shredded
  • Zombie Dust Beer Cheese
  • French cut green beans
  • Duck fat
  • Chicken base (stock concentrate)
  • Sandia green chili flakes for garnish


  1. Prepare the Pasta:
    • Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
  2. Prepare the Green Beans:
    • In a skillet, heat a small amount of duck fat over medium heat.
    • Add the French cut green beans and sauté until they are tender-crisp.
    • Stir in a little chicken base for added flavor and set aside.
  3. Combine the Chicken and BBQ Sauce:
    • In a bowl, toss the smoked BBQ chicken with Duke’s Carolina Gold BBQ Sauce until the chicken is well coated.
  4. Assemble the Mac and Cheese:
    • Preheat your oven to 375°F (190°C).
    • In a large mixing bowl, combine the cooked rigatoni with the Zombie Dust Beer Cheese until the pasta is evenly coated.
    • Gently fold in the BBQ chicken and half of the shredded Colby Jack cheese until well mixed.
  5. Bake:
    • Transfer the macaroni mixture to a baking dish.
    • Sprinkle the remaining Colby Jack cheese over the top.
    • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
  6. Serve:
    • Serve the mac and cheese hot, with the sautéed green beans on the side or mixed in.
    • Garnish with Sandia green chili flakes to add a bit of heat and color.
  • Author: Lucas Krammes
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