Firecracker Mac and Cheese

The Cheese Sauce

• 4 tbsp Butter
• 3 Tbsp Flour
• 1 1/2 Cups Whole Milk
• 2 Cups Freshly Shredded White Cheddar Cheese

The Chicken

• About 1/2 a Pound Frozen Breaded Chicken Tenders
• 2 Jalapenos
• 2 Tbsp Olive Oil
• 1/2 Tsp Salt
• Pinch Red Pepper Flakes
• 1 Cup Spicy BBQ Sauce
• 1/3 Cup Honey
• 1/3 Cup Brown Sugar
• 1 Pound Medium Shell Pasta, Cooked al Dente

Method-

Melt the butter in a saucepan and add in the flour, cook for 2-3 minutes stirring often. Add in the milk and bring to a simmer, add in the cheese and stir over the heat until thick and cheese has all melted. Set aside

Cook the chicken as per the instructions. Cut into bite sized pieces and set aside.

While the chicken is cooking, dice the jalapenos removing the seeds if you want. Sautee the jalapenos in the olive oil with salt and red pepper flakes until peppers are just tender- about 5 minutes. Add in BBQ sauce and honey and bring to a simmer. Add in brown sugar and once dissolved, the chicken too. Toss to coat and continue to cook for another 5 minutes.

Combine the cooked pasta with the cheese sauce and chicken mixture. Serve and enjoy!