Ingredients
- 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
Instructions
- Prepare the Pasta:
- Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
