White chili is a variation of chili where chicken is used instead of red meat and green chilies are used instead of red chilies and the flavours also work really well in a mac and cheese! This recipe is the simple combination of the recipes for mac and cheese and white chicken chili! The sauce is a simple cheese sauce where butter and flour are combined (as a thickener) before adding a liquid and melting the cheese into it; I like a mixture of white cheddar cheese and cream cheese! The chili flavours come from salsa verde (link), green chilies, onions, garlic, and cumin. The pasta is cooked while making the sauce and everything is combined before topping with even more cheese and letting it melt on top! This white chili chicken is so quick and easy that it’s great for a meal any night of the week, even busy work nights, and it’s the perfect meal to enjoy while watching the big game!
White Chili Chicken Mac and Cheese
A tasty mac and cheese with chicken in a tasty cheese sauce with salsa verde and green chilies and plenty of cheese!
ingredients
- 1 pound pasta (gluten-free for gluten-free)
- 4 tablespoons butter
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
- 1 cup onion, diced
- 4 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1 teaspoon paprika (optional)
- 4 tablespoons all-purpose flour (gluten-free for gluten-free)
- 2 cups chicken broth (link) (or vegetable broth (link) or or milk, or cream)
- 1/2 cup salsa verde (link)
- 1 can (4 ounce) diced green chilies
- 4 ounces cream cheese, room temperature (optional)
- 3 cups sharp/old/aged cheddar cheese, shredded
directions
- Start cooking the pasta as directed on the package.
- Meanwhile, melt the butter in a large pan over medium heat, add the chicken and onion and cook until the chicken is lightly browned and the onion is tender, about 5-10 minutes.
- Add the garlic, cumin, and paprika, sprinkle in the flour, mix well and cook for a minute.
- Add 1/2 cup of the broth and deglaze the pan by scraping up and brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
- Add the remaining broth, the salsa verde, and diced green chilies, bring to a boil, reduce the heat and simmer for 5 minutes.
- Add the cream cheese and 2 cups of the cheddar cheese, mix and let it melt into the sauce.
- Drain the cooked pasta, mix into the sauce, sprinkle on the cheese and either: cover and let the cheese melt OR place under the broiler until the cheese melts, about 2-4 minutes.
Option: Add 1 jalapeno pepper, diced, along with the onion.
Option: Add 1 poblano pepper, diced, along with the onion.
Note: You can control the spicy heat by the salsa verde and diced green chilies. If you prefer things on the milder side, only use one, if you like it spicier, use both or add more!
Option: Serve garnished with sliced green onions, chopped cilantro, fresh diced onions, diced avocado, guacamole, sour cream, etc.
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