BBQ Chicken with Smoked Mac 'n Cheese

• Chicken
• 16 each bone-in chicken thigh/leg quarters, skin on
• 2 tsp. kosher salt
• 2 tsp. black pepper
• Topping
• 3 cups corn flakes, crushed medium fine
• 1/4 cup unsalted butter, melted
• Smoked Mac & Cheese
• 1/4 cup unsalted butter
• 1-1/2 tsp. salt
• 1 tsp. smoked paprika
• 1/4 cup all-purpose flour
• 2-1/2 cups whole milk
• 3-1/2 cups evaporated milk
• 1 qt. Smoked Gouda cheese, shredded
• PHILADELPHIA Original Cream Cheese, cubed
• Cooked rotini pasta, drained
• 2 cups OPEN PIT Hickory Smoke Barbecue Sauce

1. Chicken: Season chicken with salt and pepper.
2. Roast in 400 degrees F convection oven until done (165 degrees F); keep warm.
3. Topping: Combine ingredients.
4. Smoked Mac & Cheese: Melt butter in saucepan.
5. Stir in salt and paprika, then flour; cook and stir until mixture forms roux.
6. Whisk in whole milk, then evaporated milk gradually; cook 2 to 3 min.
7. or until thickened.
8. Add Gouda and cream cheese.
9. Remove from heat; stir until cheese is melted.
10. Toss pasta with sauce; spoon 5 oz.
11. into each of 16 lightly greased ovenproof dishes (or into 8 prepared dishes for trial recipe).
12. Top each with 3 Tbsp.
13. Topping.
14. Bake in 350 degrees F standard oven 20 min.
15. or until pasta mixture is heated through and topping is lightly browned.
16. For each serving: Top each serving of Smoked Mac & Cheese with 1 chicken thigh/leg quarter; drizzle 2 Tbsp.
17. barbecue sauce.

chicken, quarters, kosher salt, black pepper, topping, corn flakes, unsalted butter, cheese, unsalted butter, salt, paprika, allpurpose, milk, milk, gouda cheese, philadelphia original cream cheese, rotini pasta, open pit hickory smoke

Taken from www.kraftrecipes.com/recipes/bbq-chicken-smoked-mac-n-cheese-139361.aspx (may not work)