White Chili Chicken Mac and Cheese made as a cozy, dependable bowl with balanced seasoning and practical prep.
Creamy White Chili Mac: Weeknight Comfort with a Kick
A cozy, all-in-one bake that marries creamy mac and cheese with the bright, savory notes of white chicken chili—easy enough for weeknights and familiar enough for picky eaters.
Think of this as two great dinners in one: the gooey, spoonable comfort of mac and cheese fused with the smoky, tangy lift of white chicken chili. Cream cheese and Monterey Jack make a silky sauce that clings to elbow macaroni, while cannellini beans and shredded chicken add body so each spoonful feels substantial, not just saucy. Little pops of frozen corn add sweetness, and the green chiles bring a gentle, adjustable heat that wakes up the dish without stealing the show.
The seasoning is simple but purposeful—ground cumin for warmth, a touch of broth to keep the sauce light, and a quick roux to give the whole thing a smooth, clingy texture. Cook the pasta just shy of al dente so it finishes perfectly in the oven, then fold everything together and bake at 375°F until bubbling and barely golden on top. The assembly is forgiving: rotisserie chicken is a great shortcut, and you can tame or turn up the chiles to suit the kids (or the adults).
This is a wonderful make-ahead meal: assemble it in a baking dish, refrigerate, and slide it into the oven when dinner time rolls around, or double it for leftovers that reheat beautifully. Serve with chopped scallions or cilantro, an optional squeeze of lime, or crunchy tortilla strips for texture. It’s a bowl that comforts, feeds a crowd, and quietly solves the ‘what’s for dinner’ problem with panache.
Ingredients
How to Make White Chili Chicken Mac and Cheese
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente (about 7–8 minutes); drain and set aside.
- In a large, ovenproof sauté pan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux, stirring constantly so it doesn’t brown.
- Slowly whisk in the chicken broth and then the milk, smoothing any lumps. Bring the mixture to a gentle simmer until it thickens slightly, 3–5 minutes.
- Reduce heat to low and stir in the cream cheese until fully melted and smooth, then add the shredded Monterey Jack cheese a handful at a time, stirring until melted and combined into a creamy sauce.
- Stir the cumin, oregano, garlic powder, onion powder, salt, and pepper into the sauce. Taste and adjust seasoning; add lime juice for brightness.
- Fold the drained macaroni, shredded chicken, cannellini beans, green chiles, and frozen corn into the white-chili cheese sauce until everything is evenly coated.
- If using an ovenproof pan, smooth the top and sprinkle a light handful of extra cheese over the top for a golden finish; otherwise transfer the mixture to a 9x9-inch baking dish and top with a little extra shredded cheese.
- Bake uncovered at 375°F (190°C) until bubbly and the top is lightly golden, about 12–15 minutes. For a browned crust, run under the broiler 1–2 minutes—watch carefully to avoid burning.
- Remove from oven, let rest 5 minutes, then stir in chopped cilantro if using and serve warm with optional lime wedges on the side.
Recipe Card
White Chili Chicken Mac and Cheese
White Chili Chicken Mac and Cheese made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente (about 7–8 minutes); drain and set aside.
- In a large, ovenproof sauté pan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux, stirring constantly so it doesn’t brown.
- Slowly whisk in the chicken broth and then the milk, smoothing any lumps. Bring the mixture to a gentle simmer until it thickens slightly, 3–5 minutes.
- Reduce heat to low and stir in the cream cheese until fully melted and smooth, then add the shredded Monterey Jack cheese a handful at a time, stirring until melted and combined into a creamy sauce.
- Stir the cumin, oregano, garlic powder, onion powder, salt, and pepper into the sauce. Taste and adjust seasoning; add lime juice for brightness.
- Fold the drained macaroni, shredded chicken, cannellini beans, green chiles, and frozen corn into the white-chili cheese sauce until everything is evenly coated.
- If using an ovenproof pan, smooth the top and sprinkle a light handful of extra cheese over the top for a golden finish; otherwise transfer the mixture to a 9x9-inch baking dish and top with a little extra shredded cheese.
- Bake uncovered at 375°F (190°C) until bubbly and the top is lightly golden, about 12–15 minutes. For a browned crust, run under the broiler 1–2 minutes—watch carefully to avoid burning.
- Remove from oven, let rest 5 minutes, then stir in chopped cilantro if using and serve warm with optional lime wedges on the side.
Nutrition
- Carbohydrates
- 93
- Saturated Fat
- 25
- Sodium
- 900
- Fiber
- 5
- Unsaturated Fat
- 17
- Protein
- 70
- Fat
- 43
- Cholesterol
- 160
- Trans Fat
- 0.5
- Calories
- 1060
- Sugar
- 7