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–+ servings
Benjamin

Best White Chicken Chili Mac – Quick & Delicious!

Creamy, cheesy, and packed with bold flavors, this White Chicken Chili Mac and Cheese is the ultimate comfort food fusion. Tender pasta is tossed with a velvety cheese sauce, shredded chicken, and zesty chili seasonings to create a dish that’s hearty, satisfying, and ready to impress.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Mac and Cheese:
  • 12 oz elbow macaroni or small shell pasta
  • 2 cups shredded cooked chicken
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
For the Chili Flavor:
  • 1 can 4 oz diced green chilies
  • 1 can 15 oz white beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
Optional Toppings:
  • Chopped fresh cilantro
  • Diced avocado
  • Sour cream
  • Crumbled tortilla chips

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Base:
  1. In the same pot, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes until lightly golden to create a roux. Gradually pour in the chicken broth, whisking constantly to avoid lumps. Add the milk and heavy cream, stirring until smooth.
Add the Chili Flavor:
  1. Stir in the diced green chilies, white beans, cumin, chili powder, garlic powder, salt, and pepper. Simmer for 3–4 minutes to let the flavors meld.
Melt the Cheese:
  1. Reduce the heat to low. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and creamy.
Combine the Ingredients:
  1. Add the cooked pasta and shredded chicken to the cheese sauce. Stir well to coat everything evenly.
Serve and Garnish:
  1. Spoon the mac and cheese into bowls and top with cilantro, avocado, sour cream, or tortilla chips as desired. Serve immediately and enjoy!

Notes

  • Use Freshly Shredded Cheese: Pre-shredded cheese can result in a less smooth sauce due to added anti-caking agents.
  • Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken.
  • Gluten-Free Option: Use gluten-free pasta and substitute the flour with a gluten-free flour blend.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.

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