Description
This White Chicken Chili Mac & Cheese is a comforting and flavorful twist on classic mac and cheese, combining tender shredded chicken, creamy cheeses, zesty white beans, and aromatic spices. Perfect for a cozy weeknight meal, this dish brings together hearty protein and satisfying pasta in a creamy, cheesy chili-infused sauce.
Ingredients
Scale
Main Ingredients
- 1 yellow onion, diced
- 1 28-ounce can white beans, drained (or 2 15-ounce cans)
- 1 4.5-ounce can diced green chilies
- 1 teaspoon minced garlic
- 2 tablespoons cumin
- 1 teaspoon salt
- 1/4 teaspoon white pepper (black pepper may be substituted)
- 4 cups chicken broth
- 2 cups cavatappi pasta (or elbow pasta)
- 2 cups shredded chicken
- 2 cups shredded white cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Onion: Dice your onion and add it to a large pot over medium-high heat with a drizzle of oil. Cook for 3-4 minutes until slightly translucent to build the base flavor.
- Add Seasonings and Beans: Add the drained white beans, diced green chilies, minced garlic, cumin, salt, and white pepper to the pot. Stir everything to combine the flavors evenly.
- Cook Pasta in Broth: Pour in the chicken broth and add the pasta. Cover the pot and let it cook for 12-15 minutes, stirring occasionally, until the pasta is fully cooked and has absorbed some broth.
- Add Chicken: Reduce the heat to medium-low and stir in the shredded chicken to warm it through without overcooking.
- Incorporate Cheeses: Stir in 1 1/2 cups of the white cheddar cheese along with all the mozzarella cheese. Continue stirring until the cheeses are fully melted and create a creamy sauce.
- Serve and Garnish: Remove from heat and serve immediately. Use the remaining 1/2 cup of white cheddar cheese as a garnish on top for extra flavor and presentation.
Notes
- Use shredded rotisserie chicken for a quick shortcut.
- If you prefer a spicier dish, add some diced jalapeños or chili powder.
- For a creamier texture, stir in a splash of cream or milk along with the cheeses.
- Substitute pasta with gluten-free varieties if needed.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stove or microwave.
