BBQ Chicken & Gooey Mac n' Cheese

1. Mac and Cheese Cheese Blend

Combine Pepperjack, Swiss, and Cheddar cheeses in a bowl. Set aside for later use in the mac and cheese.

2. Seasoned Toasted Breadcrumbs

In a pan, melt unsalted butter over medium heat. Add panko breadcrumbs and toast until golden brown. Season with a pinch of black pepper and kosher salt. Set aside.

3. Herbed Oil Sauce

Combine canola oil with fresh thyme, rosemary, chives, Italian parsley, and garlic in a small pot. Heat gently to infuse the oil with the herbs. Season with kosher salt and black pepper. Set aside.

4. BBQ Chicken Leg

Rub the chicken leg with kosher salt and chipotle pepper. Grill or bake until fully cooked and the skin is crispy. Set aside.

5. Housemade BBQ Sauce

In a saucepan, combine yellow mustard, onion, molasses, cider vinegar, dark brown sugar, Frank's hot sauce, ketchup, lemon juice, garlic, Worcestershire sauce, and A1 steak sauce. Simmer until thickened and flavors are well blended. Set aside.

6. Mac and Cheese (W/O Topping)

In a pot, melt unsalted butter and sauté garlic, shallots, and onion until soft. Add white wine and reduce slightly. Stir in heavy cream, milk, cream cheese, Velveeta, pepperjack, white cheddar, and American cheese until melted and smooth. Season with kosher salt.

7. Elbow Pasta

Cook elbow pasta in salted boiling water until al dente. Drain and mix with the cheese sauce from Sub-Recipe 6. In a serving dish, layer the mac and cheese, then top with the BBQ chicken. Drizzle with the housemade BBQ sauce and sprinkle with toasted breadcrumbs.