White Chicken Chili Mac and Cheese

White Chicken Chili Mac and Cheese is a delicious fusion of creamy mac and cheese and hearty white chicken chili. Packed with shredded chicken, white beans, green chiles, and plenty of cheese, this one-pot dish is comfort food with a flavorful twist that’s perfect for weeknight dinners or cozy gatherings.

Why You’ll Love This Recipe

• Combines two comfort food favorites into one satisfying dish
• Creamy, cheesy, and loaded with protein
• One-pot recipe for easy cleanup
• Customizable spice level to suit your taste
• Perfect for make-ahead meals and leftovers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter
• Onion, diced
• Garlic, minced
• Boneless, skinless chicken breasts or thighs
• Poblano pepper or green bell pepper, diced
• Cumin, smoked paprika, chili powder
• Chicken broth
• Elbow macaroni
• Cream cheese
• White beans (like cannellini or great northern), drained and rinsed
• Diced green chiles
• Salsa verde
• Shredded cheese (white cheddar, pepper jack, or a blend)
• Optional toppings: green onions, cilantro, sour cream

directions

1. In a large pot, heat olive oil or butter over medium heat. Add onions and sauté until translucent.
2. Add garlic, diced pepper, and chicken. Cook until chicken is browned and mostly cooked through.
3. Stir in cumin, smoked paprika, and chili powder. Add chicken broth and bring to a simmer.
4. Remove chicken, shred it, then return it to the pot.
5. Stir in macaroni and cook until al dente.
6. Add cream cheese and stir until melted and smooth.
7. Mix in beans, diced green chiles, salsa verde, and half of the shredded cheese.
8. Sprinkle the remaining cheese on top and bake at 375°F (190°C) for about 10 minutes until bubbly and golden.
9. Garnish with green onions or cilantro before serving.

Servings and timing

• Servings: 6
• Prep time: 30 minutes
• Cook time: 25 minutes
• Total time: 55 minutes

Variations

• Use rotisserie chicken or leftover cooked chicken
• Swap elbow pasta with cavatappi or shells
• Add corn, spinach, or other veggies for extra nutrition
• Use Monterey Jack or mozzarella for a different cheese blend
• Make it spicy with jalapeños or cayenne pepper

storage/reheating

• Store leftovers in the fridge for up to 4 days
• Reheat in the microwave or on the stove with a splash of broth or milk
• Not recommended for freezing as pasta may become mushy

FAQs

Can I make this dish in the Instant Pot?

Yes, use sauté mode for the aromatics and pressure cook the chicken and pasta together before stirring in the cheese.

Can I use canned chicken?

Yes, just stir it in after the pasta is cooked to avoid overcooking.

Is this dish spicy?

It has a mild kick from green chiles and pepper jack. Adjust spice to taste.

Can I use different beans?

Yes, pinto or navy beans also work well.

What can I substitute for salsa verde?

You can use green enchilada sauce or a mix of lime juice and green chiles.

How do I make it vegetarian?

Skip the chicken and add extra beans or vegetables like mushrooms or zucchini.

Can I make it gluten-free?

Yes, use gluten-free pasta and check that all canned ingredients are gluten-free.

What’s the best cheese for this recipe?

A blend of white cheddar and pepper jack melts well and adds flavor. Monterey Jack or mozzarella also work.

Can I skip baking it at the end?

Yes, but baking helps melt the cheese topping for a bubbly finish.

Can I make this ahead of time?

Yes, prepare everything and refrigerate. Reheat and add a bit of liquid before serving.

Conclusion

White Chicken Chili Mac and Cheese is the ultimate comfort meal—rich, cheesy, and packed with flavor. Whether you’re feeding a family or meal prepping for the week, this dish delivers big on taste and convenience. Give it a try and enjoy the best of two classic favorites in one comforting bite.

Print