Barbecue Chicken with Mac and Cheese

• 3 cups chopped cauliflower florets (about 8 ounces)
• 1 cup low-fat milk
• 1 1/2 cups shredded reduced-fat cheddar cheese
• 1 tablespoon grated parmesan cheese
• 1 small plum tomato, halved
• 2 tablespoons barbecue sauce
• 4 skinless, boneless chicken thighs (about 1 pound)
• Kosher salt
• 6 ounces elbow macaroni (about 1 3/4 cups)

1. Preheat the broiler.
2. Bring the cauliflower and milk to a boil in a large saucepan.
3. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes.
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. Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce.
6. Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes.
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. Meanwhile, bring a medium saucepan of lightly salted water to a boil.
9. Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain.
10. Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water.
11. Cook over low heat, stirring, until the pasta is coated.
12. Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken.
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. Photograph by Justin Walker

cauliflower, lowfat milk, cheddar cheese, parmesan cheese, tomato, barbecue sauce, skinless, kosher salt, elbow macaroni

Taken from www.foodnetwork.com/recipes/food-network-kitchens/barbecue-chicken-with-mac-and-cheese.html (may not work)