White Chicken Chili Mac and Cheese Recipe
This White Chicken Chili Mac And Cheese is a comforting and flavorful casserole that combines tender pasta shells, shredded chicken, spicy green chilies, and a creamy cheese sauce with Monterey Jack cheese, corn, and beans. Baked to bubbly, golden perfection, it's a hearty dish perfect for a family dinner or cozy night in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 12 oz medium pasta shells
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup flour
Vegetables & Aromatics
- 1 4 oz can green chilies
- 1 onion, diced
- 1 tbsp garlic, minced
- 1 cup sweet corn
Dairy & Fats
- 2 tbsp olive oil
- 6 tbsp butter
- 1 cup heavy cream
- 2 (7 oz bags) Monterey Jack shredded cheese
Proteins & Beans
- 16 oz cooked shredded chicken
- 1 (15 oz) can great northern beans, drained
Liquids
- 1 1/2 cups chicken broth
Instructions
- Cook Pasta and Sauté Vegetables: Bring a large pot of water to a boil and cook the pasta shells according to package directions until al dente. While the pasta cooks, heat a large skillet over medium-high heat. Add the green chilies and diced onions, cooking for 2 to 4 minutes until softened. Preheat the oven to 375°F (190°C).
- Add Garlic and Seasonings: To the skillet, add minced garlic along with cumin, chili powder, salt, and pepper. Stir for about 30 seconds to release their flavors. Add the butter and let it melt completely over medium heat.
- Make Cheese Sauce: Gradually whisk in the flour, cooking it for about 1 minute to form a roux. Slowly pour in the heavy cream and chicken broth while continuously stirring until the mixture is smooth and free of lumps. Reduce heat to low. Stir in one 7-ounce bag of Monterey Jack cheese until melted, then add half of the remaining cheese bag, reserving the rest for topping.
- Combine Ingredients: Stir in the shredded chicken, sweet corn, great northern beans, and cooked pasta into the cheese sauce until everything is evenly coated. Transfer the mixture to a 9x13-inch baking dish. Sprinkle the reserved cheese over the top, adding extra corn if desired.
- Bake the Dish: Bake in the preheated oven for 30 minutes, or until the top is bubbly and lightly golden. Optionally, garnish with fresh cilantro before serving.
Notes
- For added spice, use a hotter variety of green chilies or add a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish lower calorie, substitute half-and-half or milk for heavy cream and reduce the butter amount.
- Fresh cilantro adds a nice fresh flavor but is optional based on preference.