BBQ Chicken Mac in a Bread Bowl
This mac will bowl you over. | 2 Servings
Sometimes, nothing but a big bowl of cheesy mac will do—especially when that bowl is actually warm, crusty sourdough bread (and if that’s five out of five weekdays for you, we totally understand). That’s why we're offering cheddar mac and cheese made with cheddar and barbecue-coated chicken. These creamy shells are quick to whip up and (most importantly) delicious.
Nutrition values are representative of a 1/2 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30 ounce
BBQ Mac & Cheese
(Contains Milk, Wheat, Eggs)
1 piece
Sourdough Bread Bowl
(Contains Wheat)
Nutrition Values
Instructions
Keep frozen or refrigerated until ready to eat.
MAC & CHEESE: Bring a medium pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
MICROWAVE ALTERNATIVE: Cut one corner of bag; pour mac and cheese into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and mac and cheese will be very hot.)
BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2- to 4-inch circle into top of bread loaf and remove (save for another use). Scoop out inside of bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes."