Description
This One Pot White Chicken Chili Mac and Cheese is a comforting and flavorful dish combining tender shredded chicken, white beans, green chiles, and creamy mac and cheese all cooked together in a single pot. It’s perfect for a busy weeknight meal, offering a delicious twist on traditional mac and cheese with southwestern spices and hearty ingredients.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper (optional)
- 2 cups cooked shredded chicken
- 2 cups chicken broth
- 1 cup milk
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 8 ounces elbow macaroni or small pasta
- 1 1/2 cups shredded white cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- salt to taste
- black pepper to taste
Optional Garnish
- Fresh cilantro, chopped
Instructions
- Sauté aromatics: Heat the olive oil in a large pot or deep skillet over medium heat. Add the finely diced onion and cook for about three to four minutes until softened. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and cayenne pepper, cooking for thirty seconds until fragrant.
- Add main ingredients: Mix in the cooked shredded chicken, chicken broth, milk, white beans, diced green chiles, and uncooked pasta. Stir everything together to combine well.
- Simmer the chili mac: Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes. Stir frequently until the pasta is tender and most of the liquid is absorbed.
- Melt cheeses: Lower the heat and stir in the shredded white cheddar, Monterey Jack, and softened cream cheese. Continue stirring until the cheeses melt completely and the sauce becomes creamy.
- Season and rest: Season with salt and black pepper to taste. Remove the pot from heat and let the chili mac sit for 2 to 3 minutes to thicken slightly.
- Serve and garnish: Spoon the white chicken chili mac and cheese into bowls and garnish with chopped fresh cilantro if desired. Enjoy warm.
Notes
- Rotisserie chicken can be used for a quick shortcut to save prep time.
- If the mac and cheese becomes too thick, add a splash of milk or chicken broth before serving to loosen the sauce.
- For an extra spicy kick, add sliced jalapeños or increase the cayenne pepper amount.
- This dish stores well and can be reheated gently on the stovetop with a splash of milk.
