White Chicken Chili Mac And Cheese
This White Chicken Chili Mac And Cheese is the kind of cozy dinner that brings everyone into the kitchen. Creamy, cheesy, and packed with tender chicken, beans, corn, and warm chili spices, it is comfort food that feels like a hug in a bowl.
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Ingredients
- 12 oz medium pasta shells
- 2 tbsp of olive oil
- 1 4 oz can of green chilies
- 1 onion diced
- 1 tbsp of garlic minced
- 2 tsp of cumin
- 1 tsp of chili powder
- 1 tsp salt
- 1 tsp pepper
- 6 tbsp of butter
- ¼ cup of flour
- 1 cup heavy cream
- 1 ½ cups of chicken broth
- 2 7 oz bags of Monterey Jack shredded cheese
- 16 oz of cooked shredded chicken
- 1 cup of sweet corn
- 1 15 oz can of great northern beans drained
Instructions
- 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 9x13 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.
Notes
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.
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.
Private Notes
Servings: 5 servings
