Barbecue Chicken with Mac and Cheese
Ingredients
- 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)
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