Barbecue Chicken with Mac and Cheese

1. 1

   Preheat the broiler.

2. 2

   Bring the cauliflower and milk to a boil in a large saucepan.

3. 3

   Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes.

4. 4

   Transfer to a blender and puree until smooth; return to the saucepan and stir in 1 1/4 cups cheddar and the parmesan.

5. 5

   Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce.

6. 6

   Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes.

7. 7

   Flip the chicken, brush with the barbecue sauce mixture and continue broiling, basting with the pan juices occasionally, until cooked through, 6 to 7 more minutes.

8. 8

   Meanwhile, bring a medium saucepan of lightly salted water to a boil.

9. 9

   Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain.

10. 10

    Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water.

11. 11

    Cook over low heat, stirring, until the pasta is coated.

12. 12

    Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken.

13. 13

    Per serving: Calories 499; Fat 18 g (Saturated 9 g); Cholesterol 132 mg; Sodium 701 mg; Carbohydrate 41 g; Fiber 3 g; Protein 42 g

14. 14

    Photograph by Justin Walker

* Per serving · 4 servings · Values may vary.

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