If you’re craving a dinner that’s rich, hearty, and full of Southwest flavor, this White Chicken Chili Mac and Cheese delivers everything you love — in one pot. It’s creamy, cheesy, and full of tender chicken, green chiles, and perfectly cooked pasta wrapped in a silky chili-infused cheese sauce.
The first time I made this recipe, it was a snowy evening and I couldn’t decide between mac and cheese or my favorite white chicken chili. So I thought, “Why not both?” The result was so good that my family practically licked their bowls clean. Now, it’s one of our cold-weather staples, right up there with my Cajun Potato Soup and Crack Chicken & Rice Soup.
White Chicken Chili Mac and Cheese
Ingredients
Equipment
Method
- Boil pasta in salted water until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a paste.
- Slowly whisk in milk, chicken broth, and cream until smooth. Cook until the sauce thickens, about 5 minutes.
- Stir in Monterey Jack, mozzarella, salt, pepper, cumin, chili powder, and paprika. Whisk until the cheese melts and the sauce is smooth.
- Add shredded chicken, green chiles, and white beans. Stir well and let heat through for 5 minutes.
- Add the cooked pasta to the sauce, toss to coat. Squeeze in lime juice, garnish with cilantro, and serve hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love White Chicken Chili Mac and Cheese
This dish takes creamy comfort food to a new level. You get the cheesy goodness of mac and cheese with the spicy, flavorful punch of white chicken chili. It’s the ultimate blend of cozy and bold — perfect for weeknights, potlucks, or game days.
If you love rich, creamy dishes like my Cajun Seafood Alfredo or Creamy Lemon Garlic Shrimp Orzo, this one will quickly become your new favorite.
Ingredients You’ll Need
For the Mac and Cheese Base:
- 12 oz elbow macaroni (or any short pasta)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chili Add-Ins:
- 2 cups cooked shredded chicken (rotisserie works perfectly)
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) white beans, drained and rinsed
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 1 lime, juiced
- Fresh cilantro for garnish
If you love cheesy, family-style meals like my Loaded Cornbread Casserole or Cheesy Broccoli Rice Casserole, this recipe hits the same comfort notes — with a little extra kick.
How to Make White Chicken Chili Mac and Cheese
Step 1: Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside.
Step 2: Make the Roux
In a large pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a paste.
Step 3: Build the Sauce
Slowly whisk in milk, chicken broth, and cream until smooth. Continue cooking until the sauce thickens slightly, about 5 minutes.
Step 4: Add Cheese and Spices
Stir in Monterey Jack, mozzarella, salt, pepper, cumin, chili powder, and paprika. Whisk until the cheese melts into a creamy sauce.
Step 5: Add the Chili Elements
Add shredded chicken, green chiles, and white beans. Stir well and let everything heat through for 5 minutes.
Step 6: Combine and Finish
Add the cooked pasta to the sauce, tossing to coat evenly. Squeeze in lime juice, sprinkle with cilantro, and serve hot.
If you love creamy one-pot wonders, this recipe is right up there with my Creamy Cheesy Potato Soup.
Tips for Perfect Chili Mac and Cheese
- Use freshly shredded cheese: It melts smoother than pre-shredded.
- Don’t overcook pasta: It’ll absorb more sauce later.
- Add broth if it thickens too much: Keeps it creamy and smooth.
- Balance the spice: Adjust green chiles or chili powder to taste.
Simple tricks like these are the same ones that make my Old-Fashioned Southern Meatloaf turn out perfect every time.
How to Serve
Serve this creamy chili mac piping hot, topped with extra cheese, cilantro, or a dollop of sour cream. It pairs perfectly with:
- A crisp green salad
- Buttery Cheesy Hawaiian Roll Garlic Bread
- Sweet Cranberry Apple Coleslaw for balance
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze up to 3 months.
Reheat: Warm on the stove with a splash of milk to restore creaminess.
Like my Christmas Bread Recipe, this dish reheats beautifully — making it perfect for leftovers or meal prep.
Flavor Variations
- Spicy Kick: Add jalapeños or pepper jack cheese.
- Smoky Twist: Stir in smoked paprika or diced bacon.
- Veggie Boost: Add corn or diced bell peppers.
- Extra Creamy: Stir in cream cheese before serving.
If you love experimenting, this one’s as customizable as my Cajun Potato Soup.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes — it’s perfect for this recipe and saves time.
2. What kind of beans are best?
Cannellini or Great Northern beans hold up well in creamy sauces.
3. Can I make it ahead of time?
Yes, assemble it up to a day before, refrigerate, and bake before serving.
4. Can I use another type of pasta?
Definitely! Shells, penne, or rotini all work great.
The Final Bite
This White Chicken Chili Mac and Cheese is pure comfort — creamy, cheesy, and full of Southwest flair. It’s the best of both worlds: the bold flavors of chili meet the richness of mac and cheese in one irresistible dish.
Serve it with Cheesy Hawaiian Roll Garlic Bread and a simple salad, and you’ve got a dinner that’ll warm hearts and fill plates.