Cheesy White Chicken Chili Mac

Finding a comforting weeknight dinner that combines the cozy feel of mac and cheese with the hearty satisfaction of white chicken chili can feel nearly impossible. After all, who has time to make two separate dishes when you’re juggling work deadlines, family schedules, and the never-ending question of “what’s for dinner?”

That’s exactly why this white chicken chili mac is about to become your new favorite one-pot wonder. It brings together creamy, cheesy pasta with tender chicken, beans, and just the right amount of spice—all in a single skillet that makes cleanup a breeze and keeps everyone at the table happy.

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What Kind of Cheese Should I Use?

This recipe calls for a combination of Gouda and white cheddar, which creates a creamy, slightly smoky flavor that’s perfect for this dish. If you can’t find Gouda, regular cheddar or Monterey Jack will work just fine as substitutes. When it comes to the cheese, I always recommend buying a block and shredding it yourself rather than using pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can make your sauce grainy instead of smooth and creamy. Plus, freshly shredded cheese melts so much better and gives you that silky, restaurant-quality sauce you’re looking for.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Pasta shells: Any medium-sized pasta works great here – try elbow macaroni, cavatappi, or penne. Just cook according to package directions.
• Gouda and white cheddar: If you can’t find Gouda, use all white cheddar or swap in Monterey Jack for a milder flavor. You could also use regular sharp cheddar, though it will change the color a bit.
• Rotisserie chicken: No rotisserie chicken? Use about 3 cups of any cooked chicken you have – leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch.
• Great Northern beans: Cannellini beans or navy beans are perfect substitutes and won’t change the recipe at all.
• Heavy cream: You can use half-and-half instead, though the sauce will be slightly thinner. If using half-and-half, you might want to add an extra tablespoon of flour to the roux.
• Frozen white corn: Regular yellow corn works just fine if white corn isn’t available. You could also use canned corn – just drain it well first.
• Jalapeño: For less heat, use a poblano pepper instead. For more kick, leave the seeds in or add a serrano pepper.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this dish is overcooking the pasta in the initial boil, since it continues cooking in the oven – aim for about 2 minutes less than the package directions suggest so you end up with tender pasta instead of mushy noodles.

Another common error is adding the cheese to sauce that’s too hot, which can cause it to separate and become grainy instead of smooth – keep your heat on medium-low and add the cheese gradually while stirring constantly.

If your sauce seems too thick before baking, don’t hesitate to add an extra splash of chicken broth to loosen it up, because the pasta will absorb quite a bit of liquid as it bakes.

Finally, resist the urge to skip the resting time after pulling it from the oven, as letting it sit for 5-10 minutes allows the sauce to thicken up and makes serving much cleaner.

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What to Serve With White Chicken Chili Mac?

This dish is pretty hearty on its own, but I love serving it with a simple side salad tossed with lime juice and a bit of olive oil to balance out all that creamy cheese. Warm flour tortillas or tortilla chips on the side are perfect for scooping up extra bites, and they add a nice crunch to the meal. If you want to keep the Tex-Mex vibe going, try adding some sliced avocado, sour cream, or pickled jalapeños on top for extra flavor. A cold beer or some fresh limeade makes a great drink pairing too!

Storage Instructions

Store: Keep your leftover white chicken chili mac in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the sauce as it sits, so you might want to add a splash of chicken broth or cream when you reheat it to loosen things up.

Freeze: This freezes pretty well for up to 2 months, though the texture of the pasta might change slightly. Let it cool completely first, then store in freezer-safe containers. I like to portion it out into individual servings so I can grab just what I need for lunch.

Reheat: Warm it up on the stovetop over medium-low heat with a little extra chicken broth or cream to bring back that creamy consistency. You can also microwave individual portions, but stir it halfway through and add a bit of liquid if needed. The cheese might separate a little, but stirring helps bring it back together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 170-200 g
• Fat: 180-210 g
• Carbohydrates: 230-260 g

Ingredients

For the pasta:

• 12 oz medium pasta shells (such as medium shells or orecchiette)
• kosher salt

For the sauce base:

• 4 garlic cloves (freshly minced)
• 1.5 tsp smoked paprika (for depth and smokiness)
• 1 tbsp extra-virgin olive oil (or neutral oil like canola)
• 1 tsp ground cumin
• 1 cup heavy cream (makes it extra creamy and rich)
• 6 tbsp unsalted butter (I use Kerrygold for this)
• 1.5 cups chicken broth (low-sodium preferred)
• 1 small yellow onion (diced into 1/4-inch pieces)
• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 jalapeño (seeded and minced for less heat, or leave seeds for spice)

For the chili:

• 7 oz Gouda cheese (shredded, about 1.75 cups)
• black pepper to taste
• 2 rotisserie chicken breasts (shredded or cut into bite-sized pieces)
• 1 cup frozen white corn
• 15 oz great Northern beans (drained and rinsed)
• 7 oz white cheddar cheese (shredded, about 1.75 cups)

For the topping:

• 1 tbsp fresh cilantro (chopped, optional but recommended for brightness)

Step 1: Prepare Mise en Place and Preheat

• 4 garlic cloves, minced
• 1 small yellow onion, diced
• 1 jalapeño, seeded and minced
• 7 oz Gouda cheese, shredded
• 7 oz white cheddar cheese, shredded
• 2 rotisserie chicken breasts, shredded
• 15 oz great Northern beans, drained and rinsed

Start by preheating your oven to 375°F.

While it heats, prepare all your ingredients: mince the garlic, dice the onion into 1/4-inch pieces, seed and mince the jalapeño (I remove the seeds for a milder heat, but leave them if you like more spice), shred both the Gouda and white cheddar cheeses, and cut or shred the rotisserie chicken into bite-sized pieces.

Drain and rinse the great Northern beans.

Having everything prepped and ready will keep the cooking process smooth and prevent any scrambling once you start building the sauce.

Step 2: Cook Pasta Until Al Dente

• 12 oz medium pasta shells
• kosher salt

Bring a large pot of salted water to a boil and add the pasta shells.

Cook for 8 to 10 minutes until just al dente (it should have a slight firmness when bitten).

Drain the pasta and set it aside—don’t rinse it, as the starch will help the final dish cling together nicely.

Step 3: Build the Aromatics and Spice Base

• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, diced
• 1 jalapeño, seeded and minced
• kosher salt
• 4 garlic cloves, minced
• 1.5 tsp smoked paprika
• 1 tsp ground cumin

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and minced jalapeño, then season with 1/2 teaspoon of salt.

Cook for about 7 minutes, stirring occasionally, until the onion is softened and translucent.

Add the minced garlic, smoked paprika, and ground cumin, cooking for just 1 minute more until fragrant.

This layering of aromatics and spices creates the foundational flavor for the entire dish.

Step 4: Create the Roux and Cream Sauce

• 6 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1.5 cups chicken broth
• 1 cup heavy cream

Add the butter to the skillet and stir until completely melted and combined with the aromatics.

Sprinkle the flour over the mixture and cook for 1 to 2 minutes, stirring constantly, to create a roux that will thicken the sauce.

Gradually whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps.

Simmer for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.

I find that using good-quality butter like Kerrygold really elevates the richness here.

Step 5: Melt in the Cheeses and Build the Final Sauce

• 1.5 cups Gouda cheese, shredded
• 1.5 cups white cheddar cheese, shredded
• kosher salt
• black pepper

Reduce the heat to medium-low.

Add 1.5 cups of Gouda and 1.5 cups of white cheddar cheese to the sauce, stirring constantly until both cheeses are completely melted and the sauce is smooth and creamy.

Taste the sauce and adjust the seasoning with additional salt and black pepper as needed.

This two-cheese blend creates a complex, rich flavor that defines the dish.

Step 6: Combine All Components and Transfer to Baking Dish

• 2 rotisserie chicken breasts, shredded
• 15 oz great Northern beans, drained and rinsed
• 1 cup frozen white corn
• cooked pasta from Step 2
• cheese sauce from Step 5
• 1/2 cup Gouda cheese, shredded
• 1/2 cup white cheddar cheese, shredded

Add the shredded chicken, drained beans, frozen corn, and cooked pasta from Step 2 to the cheese sauce.

Fold everything together gently but thoroughly, ensuring the pasta and other ingredients are evenly coated.

Transfer the entire mixture to a 9×13 inch baking dish (or similar size).

Sprinkle the remaining 1/2 cup of Gouda and 1/2 cup of white cheddar evenly over the top.

This top layer of cheese will create a gorgeous golden crust as it bakes.

Step 7: Bake and Finish with Fresh Cilantro

• 1 tbsp fresh cilantro, chopped

Bake the chili mac in the preheated 375°F oven for 25 to 30 minutes until the top is golden brown and the sauce is bubbling around the edges.

Remove from the oven and let it rest for 2 to 3 minutes before serving.

Top with the chopped fresh cilantro just before serving for a bright, fresh contrast to the rich, creamy dish.

Cheesy White Chicken Chili Mac

Delicious Cheesy White Chicken Chili Mac recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 servings

Calories 3500 kcal

Ingredients

  

For the pasta:

• 12 oz medium pasta shells (such as medium shells or orecchiette)
• kosher salt

For the sauce base:

• 4 garlic cloves (freshly minced)
• 1.5 tsp smoked paprika (for depth and smokiness)
• 1 tbsp extra-virgin olive oil (or neutral oil like canola)
• 1 tsp ground cumin
• 1 cup heavy cream (makes it extra creamy and rich)
• 6 tbsp unsalted butter (I use Kerrygold for this)
• 1.5 cups chicken broth (low-sodium preferred)
• 1 small yellow onion (diced into 1/4-inch pieces)
• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 jalapeño (seeded and minced for less heat, or leave seeds for spice)

For the chili:

• 7 oz Gouda cheese (shredded, about 1.75 cups)
• black pepper to taste
• 2 rotisserie chicken breasts (shredded or cut into bite-sized pieces)
• 1 cup frozen white corn
• 15 oz great Northern beans (drained and rinsed)
• 7 oz white cheddar cheese (shredded, about 1.75 cups)

For the topping:

• 1 tbsp fresh cilantro (chopped, optional but recommended for brightness)

Instructions

 

• Start by preheating your oven to 375°F. While it heats, prepare all your ingredients: mince the garlic, dice the onion into 1/4-inch pieces, seed and mince the jalapeño (I remove the seeds for a milder heat, but leave them if you like more spice), shred both the Gouda and white cheddar cheeses, and cut or shred the rotisserie chicken into bite-sized pieces. Drain and rinse the great Northern beans. Having everything prepped and ready will keep the cooking process smooth and prevent any scrambling once you start building the sauce.
• Bring a large pot of salted water to a boil and add the pasta shells. Cook for 8 to 10 minutes until just al dente (it should have a slight firmness when bitten). Drain the pasta and set it aside—don't rinse it, as the starch will help the final dish cling together nicely.
• Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced jalapeño, then season with 1/2 teaspoon of salt. Cook for about 7 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic, smoked paprika, and ground cumin, cooking for just 1 minute more until fragrant. This layering of aromatics and spices creates the foundational flavor for the entire dish.
• Add the butter to the skillet and stir until completely melted and combined with the aromatics. Sprinkle the flour over the mixture and cook for 1 to 2 minutes, stirring constantly, to create a roux that will thicken the sauce. Gradually whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps. Simmer for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. I find that using good-quality butter like Kerrygold really elevates the richness here.
• Reduce the heat to medium-low. Add 1.5 cups of Gouda and 1.5 cups of white cheddar cheese to the sauce, stirring constantly until both cheeses are completely melted and the sauce is smooth and creamy. Taste the sauce and adjust the seasoning with additional salt and black pepper as needed. This two-cheese blend creates a complex, rich flavor that defines the dish.
• Add the shredded chicken, drained beans, frozen corn, and cooked pasta from Step 2 to the cheese sauce. Fold everything together gently but thoroughly, ensuring the pasta and other ingredients are evenly coated. Transfer the entire mixture to a 9x13 inch baking dish (or similar size). Sprinkle the remaining 1/2 cup of Gouda and 1/2 cup of white cheddar evenly over the top. This top layer of cheese will create a gorgeous golden crust as it bakes.
• Bake the chili mac in the preheated 375°F oven for 25 to 30 minutes until the top is golden brown and the sauce is bubbling around the edges. Remove from the oven and let it rest for 2 to 3 minutes before serving. Top with the chopped fresh cilantro just before serving for a bright, fresh contrast to the rich, creamy dish.