Description
This One Pot White Chicken Chili Mac and Cheese is a creamy, comforting dish combining tender shredded chicken, macaroni pasta, white beans, and a blend of cheeses with a flavorful chili-spiced broth. It’s an easy, hearty meal perfect for weeknights, cooked entirely on the stovetop for a quick and minimal cleanup dinner.
Ingredients
Scale
Protein and Dairy
- 2 cups cooked shredded chicken breast
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded white cheddar cheese
- 2 ounces cream cheese, cubed
- 1 cup whole milk
Dry Goods and Pasta
- 12 ounces elbow macaroni, uncooked
- 1 can (15 ounces) white beans, drained and rinsed
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (4 ounces) diced green chilies
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Spices and Oil
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids
- 2 cups chicken broth
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Spices and Chilies: Add the diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper to the pot, stirring to combine the flavors evenly.
- Incorporate Liquids and Pasta: Pour in the chicken broth and whole milk, then stir in the uncooked elbow macaroni. Bring the mixture to a gentle boil over medium heat.
- Simmer Pasta: Reduce the heat to medium-low, cover the pot, and simmer the mixture for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Add Chicken and Beans: Stir in the cooked shredded chicken and drained white beans, mixing well with the pasta and broth base.
- Melt Cream Cheese: Add the cubed cream cheese to the pot and stir continuously until it melts into a creamy sauce that envelops the pasta and chicken.
- Add Shredded Cheeses: Remove the pot from heat, then gradually stir in the shredded Monterey Jack and white cheddar cheeses until fully melted and smooth, creating a rich cheesy sauce.
- Finish and Serve: Stir in the chopped fresh cilantro and lime juice for a bright, fresh flavor. Let the chili mac and cheese sit for 5 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- For extra heat, add a pinch of cayenne pepper or diced jalapeños while cooking the aromatics.
- If the sauce becomes too thick, stir in a splash of milk to loosen the consistency.
- Top with sliced avocado or crushed tortilla chips for additional texture and flavor contrast.
