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Easy Pulled BBQ Chicken Sliders With Coleslaw

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This creamy baked mac and cheese features elbow pasta coated in a rich, velvety sauce made from sharp cheddar and Gruyère, baked to golden perfection. It’s classic comfort food perfect as a main or side dish.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 8 to 10
  • Category: Main Course, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 pound elbow macaroni
  • ½ cup (1 stick) unsalted butter
  • ½ cup all-purpose flour
  • 2½ cups half-and-half
  • 1½ cups whole milk
  • 2 cups shredded Gruyère cheese, divided
  • 4 cups shredded medium cheddar cheese, divided
  • ½ tablespoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • Optional: olive oil (for drizzling on cooked pasta to prevent sticking)

Instructions

  1. Preheat oven to 325°F and grease a 3-quart baking dish.
  2. Boil pasta in salted water until just shy of al dente. Drain and optionally drizzle with olive oil to prevent sticking.
  3. Shred cheddar and Gruyère cheeses. Divide into three groups: 3 cups for sauce, 1½ cups for layering, 1½ cups for topping.
  4. In a saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1 minute.
  5. Gradually add half-and-half and milk, whisking until smooth. Cook until thickened, about 4–6 minutes.
  6. Remove from heat. Stir in salt, pepper, smoked paprika, and 3 cups of the shredded cheeses. Mix until smooth.
  7. In a large bowl, combine cooked pasta with cheese sauce and mix to coat evenly.
  8. Layer half of the pasta in the baking dish. Sprinkle with 1½ cups of cheese. Add remaining pasta and top with final 1½ cups of cheese.
  9. Bake for 15 minutes until bubbly and melted. For a crispier top, bake at 350–375°F for 20–30 minutes or broil for 2–5 minutes.
  10. Let sit for 5 minutes before serving.

Notes

  • Shred cheese from a block for a smoother sauce.
  • Use pasta with curves or ridges to hold more sauce.
  • Add mix-ins like bacon, vegetables, or spices for variation.
  • For make-ahead, assemble without baking and refrigerate for up to 2 days.
  • Reheat with a splash of milk to maintain creaminess.

Nutrition

Find it online: https://savorymomskitchen.com/easy-pulled-bbq-chicken-sliders-with-coleslaw/