BBQ Chicken with GF Macaroni and Cheese

Chesse Sauce: 3 cups Chicken Stock 4 Yukon potatoes about 1 cup sliced 1 cup Parsnip 1 cup chopped cauliflower 1 medium Spanish onion 6 cloves garlic 4 oz fat free cream cheese 8 oz 2 % sharp cheddar cheese 2 teaspoon Dijon mustard 1 cup non fat milk 1 tablespoon Annato oil food color 1 teaspoon Salt ½ teaspoon tobasco or other hot sauce Topping: 2 tablespoons  cup GF Bread crumbs 2 tablespoons fresh ground Parmigianino Regianno 1 teaspoon sweet Hugarian paprika  Macaroni 8 oz dry weight  Quinoa and Corn Noodles, cooked in 2 quarts boiling water, then shocked.

Directions: 

1. Simmer potatoes , parsnips, onions and garlic in chicken stock for 10 minutes

2. Add cauliflower and simmer 10 more minutes till all is  tender

3. Puree all in food processor till very smooth and shiny

4. Put the new sauce in double boiler, add the softened cream cheese and stir till smooth.

5, Add the cheddar cheeses and stir till smooth.

6. Add the remaining ingredients and stir till smooth

Adjust seasoning

Blend with the noodles.

7. Place in baking dish that is 8 by 8 so it is only 2 inches high
8. mix the crumbs with the Parmesan and paprika

Sprinkle over the top of the noodles and sauce.

Bake for 20 min at 350 F until top is lightly brown.

Chicken
3 oz Chicken

2 oz GF BBQ sauce

Brine chicken for 2 hours

BBQ over Mesquite till both sides are brown

Glaze each breast with Bourbon BBQ sauce. 
When cooled cut into 3 oz portions.
 

Put a 2 oz square of completed macaroni and cheese in the container. 
Put 1 oz of BBQ sauce on bottom right of container. Slice 3 oz of BBQ chicken on a bed of sauce
Nestle arugula inbetween chicken and macaroni.