White Chicken Chili Mac And Cheese

There are certain dinners that just feel right the second you start making them. You know the ones. The kind where you pull a big pot off the shelf, crank the oven on without thinking, and already imagine everyone hovering around the kitchen asking when it will be ready. This White Chicken Chili Mac And Cheese is one of those meals for me.

This is the dish I make when the air starts to feel cooler in the evenings, when the kids come home hungry, and when I want something that feels hearty without being complicated. It is what I throw together when I want leftovers that actually get eaten the next day. The kind of food that fills bowls fast and leaves everyone quiet for the first few bites because they are too busy enjoying it.

I love this recipe because it feels like two comfort food favorites had a really good idea together. Creamy mac and cheese meets cozy white chicken chili, and neither one loses its identity. You still get that rich, silky cheese sauce coating every pasta shell. You still get the warmth from cumin and chili powder. You get tender shredded chicken, creamy beans, sweet corn, and just enough green chile flavor to keep things interesting without being overwhelming.

This is the meal I make on busy weeknights when I want something filling. It is also what I bring out for game days, family gatherings, or when someone needs a little extra comfort. Serve it in big bowls, let everyone add their own toppings, and watch it disappear faster than you expected.

What Is White Chicken Chili Mac And Cheese?

White Chicken Chili Mac And Cheese is a baked pasta dish that combines the flavors of classic white chicken chili with creamy mac and cheese. It features tender shredded chicken, green chiles, white beans, corn, and warm spices all folded into a rich cheese sauce and baked until bubbly and golden. It is hearty, comforting, and perfect for feeding a crowd or meal prepping for the week.

Why You’ll Love This Recipe

• Ultra comforting: This dish delivers creamy, cheesy, warm comfort in every bite and feels like the food equivalent of a cozy blanket.
• Family friendly: Mild spices and familiar flavors make this a hit with kids and adults alike.
• Great for leftovers: It reheats beautifully and tastes just as good the next day.
• Easy to customize: You can adjust spice levels, cheeses, and toppings to fit your family’s tastes.
• Perfect for gatherings: This recipe feeds a crowd and works just as well for weeknights as it does for game day.

When to Serve This Recipe

• Weeknight dinners: This is filling, satisfying, and makes enough to stretch into leftovers.
• Game day meals: Serve it straight from the baking dish and let everyone dig in.
• Meal prep lunches: It reheats well and stays creamy for days.
• Cold weather comfort food: This recipe shines when you want something warm and cozy.
• Family gatherings: It is easy, crowd pleasing, and low stress.

Ingredients

• 12 oz medium pasta shells: Shells hold onto the creamy sauce and bits of chicken perfectly.
• 2 tbsp olive oil: Used to sauté the vegetables and build flavor from the start.
• 1 4 oz can green chiles: Adds mild heat and classic white chili flavor.
• 1 onion diced: Brings sweetness and depth to the base of the sauce.
• 1 tbsp garlic minced: Adds warmth and savory flavor.
• 2 tsp cumin: Essential for that cozy chili flavor.
• 1 tsp chili powder: Adds gentle heat without overpowering the dish.
• 1 tsp salt: Enhances all the flavors.
• 1 tsp pepper: Adds balance and mild bite.
• 6 tbsp butter: Forms the base of the roux for the cheese sauce.
• 1/4 cup flour: Thickens the sauce to that perfect creamy consistency.
• 1 cup heavy cream: Makes the sauce rich and silky.
• 1 1/2 cups chicken broth: Adds savory depth and keeps the sauce smooth.
• 2 7 oz bags Monterey Jack shredded cheese: Melts beautifully and keeps the sauce creamy.
• 16 oz cooked shredded chicken: Rotisserie chicken works great here.
• 1 cup sweet corn: Adds pops of sweetness and texture.
• 1 15 oz can great northern beans drained: Makes the dish hearty and filling.

How to Make White Chicken Chili Mac And Cheese

Step 1: Cook the Pasta and Prep the Pan

Bring a large pot of salted water to a boil and cook the pasta shells until al dente according to the package directions. Drain and set aside. While the pasta cooks, preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.

Step 2: Sauté the Vegetables

Heat the olive oil in a large skillet over medium high heat. Add the diced onion and green chiles and cook for 2 to 4 minutes until the onion softens and becomes fragrant.

Step 3: Add Garlic and Spices

Stir in the minced garlic, cumin, chili powder, salt, and pepper. Cook for about 30 seconds until fragrant, stirring constantly so nothing burns.

Step 4: Build the Roux

Add the butter to the skillet and let it melt completely. Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste.

Step 5: Create the Sauce

Slowly pour in the heavy cream and chicken broth while whisking to prevent lumps. Lower the heat and let the sauce thicken slightly.

Step 6: Add the Cheese

Stir in one full bag of Monterey Jack cheese until melted and smooth. Add half of the second bag and stir again, reserving the rest for topping.

Step 7: Combine Everything

Add the cooked pasta, shredded chicken, corn, and beans to the sauce. Gently stir until everything is evenly coated.

Step 8: Bake Until Bubbly

Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on top and add extra corn if desired. Bake for about 30 minutes until golden and bubbly.

Step 9: Serve and Enjoy

Let it cool slightly before serving. Top with cilantro if desired and dig in.

Substitutions

• Different pasta: Use elbow macaroni, rotini, or cavatappi if you prefer.
• Milk instead of cream: Whole milk works but the sauce will be slightly less rich.
• Different beans: Cannellini beans are a great alternative to great northern beans.
• Cheese swaps: Pepper Jack can be used for extra heat.

Variations

• Spicy version: Add diced jalapeños or a pinch of cayenne for more heat.
• Stovetop only: Skip baking and serve straight from the skillet for a quicker meal.
• Extra veggies: Bell peppers or spinach mix in nicely.
• Crunchy topping: Add crushed tortilla chips or breadcrumbs before baking.

Tips and Tricks

• Use rotisserie chicken: It saves time and adds great flavor.
• Do not overcook pasta: Al dente pasta holds up better during baking.
• Thin if needed: Add extra chicken broth if the sauce thickens too much.
• Let it rest: Letting it sit for a few minutes helps everything set.

FAQs

Can I make this ahead of time?

Yes. Assemble the dish, cover, and refrigerate. Bake when ready to serve.

Does this freeze well?
It can be frozen but the texture is best when fresh or refrigerated.

Is it spicy?

It is mild as written but easy to spice up if you like heat.

Serving Ideas

• Classic bowl: Serve hot with a dollop of sour cream.
• Loaded style: Top with jalapeños, cilantro, and crushed tortilla chips.
• Side salad: Pair with a simple green salad for balance.
• Game day spread: Serve alongside chips and salsa.

Storage and Make Ahead Tips

• Refrigerator storage: Store in an airtight container for 2 to 3 days.
• Reheating: Reheat gently with a splash of broth or milk.
• Make ahead: Assemble earlier in the day and bake when ready.

Final Thoughts

This White Chicken Chili Mac And Cheese is one of those recipes that earns a permanent spot in the dinner rotation. It is comforting, filling, and made for sharing. It is the kind of food that brings people to the table without being asked twice. Whether you make it for a busy weeknight, a lazy weekend, or a room full of hungry friends, it delivers every time.

If you make this recipe, serve it proudly. Fill those bowls generously. Add the toppings. Sit down with your people and enjoy a meal that feels like home.