Creamy white chicken chili mac and cheese with green chiles, tender chicken, beans, and shells baked in a rich, cozy cheese sauce.
I don't really get curious when a mac and cheese recipe shows up on my TikTok For You page because I already make good mac and cheese, but this white chicken chili version kept showing up everywhere and I finally caved and wanted to try it myself. I'm so glad I did because it's completely different from regular mac and cheese in the best way possible.
The technique here is building a proper roux base before adding anything else, which is what keeps the sauce creamy instead of breaking into a greasy, separated mess after baking. Butter and flour need to cook together first to form that foundation, then the cheese melts smoothly into it instead of clumping or turning grainy. I learned this matters even more with Monterey Jack because it has a higher moisture content than cheddar, so skipping the roux step means you end up with a watery sauce that never thickens properly. The pasta shape makes a difference too because medium shells catch and hold onto the sauce in a way that long noodles never could. Every bite is coated perfectly instead of the sauce sliding off. The spices push this beyond plain mac and cheese territory, adding that warmth and depth that makes it taste like white chicken chili but in pasta form.
My son couldn't decide if this was his top 1 or my Air Fryer BBQ Chicken Mac and Cheese, and after a long day of contemplating, he decided it was a tie LOL. I was honestly just impressed he took it that seriously, but I also get it because both versions bring something different to the table.
This one has those warm chili spices and the beans that make it feel heartier, while the BBQ version has that smoky sweetness he loves. Either way, I'm clearly winning at mac and cheese, and this version shows up on our dinner rotation more often than I probably admit.
Ingredients
Medium pasta shells work perfectly for this recipe because they catch and hold onto the sauce way better than long noodles. Shells make sure every bite gets coated in the creamy chili cheese sauce instead of everything sliding off.
Green chilies, onion, garlic, cumin, and chili powder push this from plain mac and cheese into white chicken chili territory. The green chilies add mild heat without being too spicy, while cumin adds warmth and depth that makes the sauce taste savory instead of flat.
Butter and flour create a roux that gives the dish structure and keeps the sauce from being too thin. Heavy cream adds richness, while chicken broth thins it just enough so the sauce stays creamy instead of stiff once baked. Monterey Jack cheese is the right choice of cheese because it melts smoothly and doesn't fight with the chili flavors.
Shredded chicken turns this into a full meal. Rotisserie chicken is the easiest option and brings more seasoning, but any cooked, shredded chicken works. Great northern beans and sweet corn are classic white chili additions. The beans add body and make the dish more filling, while the corn adds little pops of sweetness that break up all the richness.
See the recipe card for exact quantities
How to Make White Chicken Chili Mac And Cheese?
This white chicken chili mac and cheese is made in stages so the sauce stays smooth and the pasta doesn’t overcook. Cooking the noodles separately and building the sauce in a skillet keeps everything balanced before it goes into the oven.
Cook the pasta and start the base
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Bring a large pot of water to a boil and cook the pasta shells according to the package directions until just al dente. Drain and set aside. While the pasta cooks, heat a large skillet over medium-high heat. Add the diced onion and green chilies and cook for 2 to 4 minutes, until the onion softens. Preheat the oven to375°F.
Build the roux and season
Make the cheese sauce
Combine everything
Add the cooked pasta, shredded chicken, corn, and drained beans to the skillet. Stir gently until everything is evenly coated in the sauce. Transfer the mixture to a greased 9x13 baking dish. Sprinkle the remaining cheese over the top, along with extra corn if you like.
Bake and serve
Bake uncovered for about 30 minutes, or until the top is bubbly and lightly golden. Remove from the oven and let it sit for a few minutes before serving. Finish with chopped cilantro if desired, then serve warm.
Storage
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. The pasta will continue to absorb the sauce as it sits.
When reheating, add a splash of chicken broth and stir to loosen the sauce if it looks dry. Warm gently in the microwave or oven until heated through.
Top Tips for White Chicken Chili Mac And Cheese
Use rotisserie chicken: It saves time and adds extra seasoning without any extra work.
Finish with scallions: Chopped scallions on top add freshness and contrast to the rich sauce.
Cook pasta just to al dente: Slightly firm noodles hold up better after baking and reheating.
Recipe
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White Chicken Chili Mac And Cheese
Ingredients
- 12 oz medium pasta shells
- 2 tablespoon of olive oil
- 1 4 oz can of green chilies
- 1 onion diced
- 1 tablespoon of garlic minced
- 2 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 tablespoon of butter
- ¼ cup of flour
- 1 cup heavy cream
- 1 ½ cups of chicken broth
- 2 7 oz bags of Monterey Jack shredded cheese
- 16 oz of cooked shredded chicken
- 1 cup of sweet corn
- 1 15 oz can of great northern beans drained
Instructions
- Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. While the noodles cook, heat a large skillet over medium-high heat. Add the green chilies and onions and cook for 2–4 minutes, until softened. Preheat the oven to 375°F.
- Add the garlic and seasonings to the skillet and stir for about 30 seconds. Add the butter and let it melt completely, then whisk in the flour and cook for about 1 minute.
- Slowly add the heavy cream and broth, stirring until smooth and free of lumps. Reduce the heat to low. Stir in one 7-ounce bag of cheese until melted, then add half of the remaining bag, reserving the rest for topping.
- Stir in the chicken, corn, beans, and cooked pasta until everything is evenly coated in the cheese sauce. Transfer the mixture to a 9×13-inch baking dish. Sprinkle the remaining cheese over the top and add extra corn, if desired.
- Bake for 30 minutes, or until the top is bubbly and lightly golden. Garnish with cilantro, if desired, and serve.
