Description
This hearty fusion brings together the creamy goodness of mac and cheese with the bold, comforting flavors of white chicken chili — all in a single pot for easy prep and cleanup!
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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2 cups cooked, shredded chicken
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1 (4 oz) can diced green chilies
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1 tsp cumin
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½ tsp chili powder
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1 tsp salt
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3 cups chicken broth
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2 cups elbow macaroni
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1 (15 oz) can white beans, drained and rinsed
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1 cup corn (fresh, canned, or frozen)
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1 cup whole milk or half-and-half
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2 cups shredded white cheddar cheese
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1 cup shredded Monterey Jack cheese
Instructions
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Sauté Aromatics: In a large pot, heat olive oil. Cook onion and garlic until soft.
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Add Chicken & Spices: Stir in shredded chicken, green chilies, cumin, chili powder, and salt.
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Cook Pasta: Pour in chicken broth and macaroni. Bring to a boil, then reduce heat and simmer until pasta is tender, about 10–12 minutes.
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Mix In: Stir in beans, corn, and milk. Simmer for 2–3 more minutes.
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Add Cheese: Turn off heat and stir in cheeses until melted and creamy.
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Serve warm with extra cheese or cilantro if desired.
Notes
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Swap white beans for black beans for a different twist.
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Add a splash of lime juice for brightness.
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For a kick, stir in chopped jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 29g