Few things are as comforting as a creamy, cheesy pasta bake fresh from the oven and this White Chicken Chili Mac delivers exactly that. It’s the perfect mash-up of classic chili flavors and ultra-creamy mac and cheese, all baked together until golden and bubbly. Think tender shredded chicken, hearty white beans, sweet corn, and just the right kick of jalapeño wrapped in a rich, cheesy sauce.
What makes this version extra special is the flavor base. Sautéed onion, garlic, paprika, and cumin build that subtle chili warmth, while a buttery roux transforms chicken broth and heavy cream into the silkiest sauce. Then comes the magic: melty gouda and sharp white cheddar folded into every bite. It’s creamy without being heavy, comforting without feeling boring and packed with protein from the chicken and Great Northern beans.
This is the kind of meal that works for busy weeknights, meal prep, or serving a crowd. It reheats beautifully, feels indulgent, and still uses simple, real ingredients. Topped with fresh cilantro and baked until perfectly golden, this White Chicken Chili Mac is a cozy twist on two classics that you’ll want on repeat all year long.
White Chicken Chili Mac
Ingredients
- 12 ounces Medium Pasta Shells
- 1 tbsp Extra Virgin Olive Oil
- 1 small Yellow Onion (chopped)
- 1 Jalapeno (chopped)
- 4 Garlic Cloves (chopped)
- 1 tsp Paprika
- 1 tsp Cumin
- 6 tbsp Unsalted Butter
- 1/4 cup Flour
- 1 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- 2 cups Gouda Cheese (shredded)
- 2 cups White Cheddar Cheese (shredded)
- 2 Chicken Breasts (shredded)
- 1 can Great Northern Beans (drained)
- 1 cup Corn (drained)
- 1 tbsp Cilantro (chopped)
Instructions
- Cook two chicken breasts until the internal temperature reaches 165°F and shred
- Preheat oven to 375. In a large pot of boiling salted water, cook pasta until al dente and drain
- In a large high sided skillet over medium heat, heat oil. Cook onion and jalapeno, stirring occasionally until onions are softened. Add garlic, paprika, and cumin cook and stir
- Add 6 tbsp of butter and cook until melted. Add 1/4 cup flour and whisk frequently until dissolved
- Add 1 and 1/2 cup of chicken broth and 1 cup of cream whisk until no lumps remain. Reduce heat to medium low and add 1 and 1/2 cup Gouda cheese and 1 and 1/2 cup Cheddar cheese stirring until melted. Fold in shredded chicken, 1 can of beans (drained), 1 cup of corn (drained), and cooked and drained pasta. Stir and combine. Sprinkle remaining 1/2 cup Gouda and 1/2 cup Cheddar on the top.
- Transfer skilled to oven and bake until golden brown on top about 25 minutes. Top with cilantro