Honey BBQ Pulled Chicken Sandwiches (with Mac 'n' Cheese & Roasted Green Beans)

🥘 Ingredients

• bbq sauce
  1 c
• brioche buns
  4 unit
• cavatappi pasta
  12 oz
• cheddar cheese
  1 c
• chicken cutlets
  20 oz
• cooking oil
• cream sauce base
  8 oz
• fry seasoning
  2 tbsp
• green beans
  12 oz
• harissa powder
  1 tbsp
• honey
  4 tsp
• panko breadcrumbs
  ½ cup
• white cheddar cheese
  1 c

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Bring a large pot of salted water to a boil. Trim green beans if necessary. Once water is boiling, add cavatappi pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Reserve 1 cup pasta cooking water, then drain.

   green beans: 12 oz, cavatappi pasta: 12 oz
2. 

   2

   While pasta cooks, pat chicken cutlets dry with paper towels and season all over with half the harissa powder (all for 4 servings), salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add corned and cook until browned and cooked through, ⏱️ 3-5 minutes per side. Transfer chicken to a medium bowl and let rest at least ⏱️ 3 minutes .

   chicken cutlets: 20 oz, harissa powder: 1 tbsp, cooking oil
3. 

   3

   While chicken rests, in a second medium bowl, combine bbq sauce , honey , and ⏱️ 1 tsp water (or ⏱️ ⅓ cup for 4 servings). Heat the pan used for chicken over low heat. Add sauce mixture and bring to a simmer, then cover. Transfer chicken (and any juices) to the bowl used for the sauce. Using two forks, shred chicken into bite-size pieces. Increase heat under the pan to medium low, add the chicken and stir to coat evenly. Cover and cook, stirring occasionally, until sauce has thickened, ⏱️ 8-10 minutes .

   bbq sauce: 1 c, honey: 4 tsp
4. 

   4

   Meanwhile, place gouda cheese in a large bowl and tear into small pieces. Add white cheddar cheese , cream sauce base , half of the fry seasoning , ⏱️ ¼ cup reserved pasta cooking water (or ½ cup for 4 servings), salt, and pepper to taste; stir to combine. In a third medium bowl, combine panko breadcrumbs , cheddar cheese , remaining fry easoning, and cooking oil to taste.

   white cheddar cheese: 1 c, cream sauce base: 8 oz, fry seasoning: 2 tbsp, panko breadcrumbs: ½ cup, cheddar cheese: 1 c, cooking oil
5. 

   5

   In an 8-by-8-inch baking dish (9-by-13-inch for 4 servings), combine drained cavatappi, cheese sauce, and ⏱️ 2 tbsp butter. Top with the panko mixture. Bake on a middle rack until topping is browned and sauce is bubbling, ⏱️ 10-15 minutes .
6. 

   6

   Meanwhile, toss green beans on a black sheet with a drizzle of cooking oil, salt, and pepper. Roast on top rack until browned and tender, ⏱️ 8-10 minutes . Halve and toast brioche buns .

   brioche buns: 4 unit
7. 

   7

   Fill the toasted brioche buns with the coated chicken. Divide sandwiches, green beans, and mac 'n' cheese between plates and serve. **Chicken is fully cooked when internal temperature reaches 165 degrees.**