I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Smoked Chicken and Mac
...in your mind.
Smoked Chicken and Mac

Smoked Chicken and Mac


  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon each kosher salt & fresh ground pepper
  • 3 chicken breasts
  • Neutral oil
  • 2 tablespoons butter
  • 1 tablespoons neutral oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 4 cups whole milk
  • 4 cups shredded aged cheddar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon mustard powder
  • 1 teaspoon worcestershire
  • 1/2 teaspoon kosher salt
  • 1/2 cup diced green onion, white & light green parts
  • 1 pound pasta, cooked - penne, elbow mac…anything ya want


  1. Combine brown sugar, garlic powder, paprika, chili powder, salt & pepper - mix well
  2. Lightly oil chicken breasts, then season well with mix (hang on to about a tablespoon of it for the mac)
  3. Cook chicken at 350 - in your oven, on your smoker, or cook any way you want until between 160 and 165 (ok, 160 would be better)
  4. While it cooks, melt butter with oil in a large skillet, wok, pan and add onions
  5. Cook until gently softened, about 5 minutes then add garlic
  6. Give it 30-45 seconds to get super fragrant, then mix in the flour completely to make a heavy paste - cook on medium low about 5 minutes
  7. Start slowly stirring in the milk, about a cup at a time so it doesn’t clump
  8. Then add the cayenne, mustard, worsestershire, salt & pepper - and about a tablespoon of the leftover rub
  9. When smooth slowly start adding the cheese, about a cup at a time, again so it doesn’t clump
  10. Then add the green onion and the cooked pasta - stir in to mix, and plate
  11. Cut chicken, and add to the mac - serve with a little extra seasoning rub