White Chicken Chili Mac & Cheese (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons salted butter or olive oil
02 -
1 yellow onion, chopped
03 -
1 pound boneless skinless chicken breasts or thighs
04 -
4 cloves garlic, chopped
05 -
2 poblano peppers, seeded and chopped
→ Seasonings
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
½ teaspoon chili powder
09 -
Salt and black pepper
→ Sauce & Pasta
10 -
4 cups broth
11 -
4 ounces cream cheese, room temperature
12 -
1 can white beans, drained
13 -
1 can (4 ounces) diced green chilies
14 -
½ cup salsa verde
15 -
1 pound short cut pasta
16 -
2 cups shredded melty cheese (colby, cheddar, or pepper jack)
→ Garnish
17 -
Green onions for serving
18 -
Cilantro for serving
# Instructions:
01 -
Preheat oven to 425°F.
02 -
Cook butter, onions, and chicken in large pot over medium-high heat for 5 minutes. Add garlic, poblanos, and seasonings. Cook 5 more minutes.
03 -
Add broth, partially cover, and simmer 5-10 minutes until chicken is cooked. Remove and shred chicken.
04 -
Add pasta and 2 cups water to pot. Boil, then simmer 10 minutes until al dente, stirring often.
05 -
Stir in cream cheese, shredded chicken, beans, salsa verde, chilies, and 1 cup cheese. Top with remaining cheese and bake 5-10 minutes until melted.
# Notes:
01 -
One-pot meal combining chili and mac and cheese
02 -
Can use different types of melty cheese
03 -
Choice of chicken breasts or thighs