BBQ chicken with macaroni and cheese

Ingredients:

• 4 boneless, skinless chicken thighs (about 450 g)
• 170 g of macaroni pasta (about 1 and 3/4 cups)
• 1.5 tbsp. grated low-fat cheddar cheese
• 1 tbsp finely grated Parmesan cheese
• 3 cups chopped cauliflower florets (about 225 g)
• Coarse salt
• 1 cup skim milk
• 2 tbsp. barbecue sauce
• 1 small plum tomato, cut in half

Preparation:

1. Preheat the grill. In a large saucepan, bring the milk and cauliflower to a boil. Reduce the heat so the mixture just simmers, cover, and cook for 8 minutes, stirring occasionally.
   
   Transfer the mixture to a blender and blend until smooth, return to the saucepan and add 1 1/4 cups of cheddar and parmesan cheese, mix.
2. Meanwhile, puree the tomato in a bowl and add the barbecue sauce. Season the chicken with 1/4 teaspoon of salt, place it on a baking sheet, and bake for 7 minutes until golden brown.
   
   Turn the meat over, brush with the barbecue sauce mixture and continue baking until fully cooked through, another 6-7 minutes, occasionally basting the chicken with the resulting juices.
3. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Set aside 1/2 cup of the water and discard the rest.
   
   Add the pasta to the cauliflower mixture, adding the reserved pasta cooking water. Cook over low heat, stirring occasionally, until the pasta is coated with the sauce.
   
   Sprinkle the macaroni with the remaining 1/4 cup cheddar cheese and serve with the BBQ chicken.