Description
This White Chicken Chili Mac Skillet is a hearty, comforting dish combining creamy Gouda mac and cheese with a spicy, flavorful white chicken chili. Featuring tender pasta shells, shredded rotisserie chicken, beans, corn, and a smoky blend of spices, it is finished with a crispy golden cheese topping baked to bubbly perfection. Perfect for an easy weeknight meal that satisfies both chili and mac and cheese cravings.
Ingredients
Scale
Dry Ingredients
- Kosher salt
- 12 oz. medium pasta shells
- 1 1/4 cup shredded Gouda, divided (7 oz., about 2 cups)
- 1 1/4 cup shredded white cheddar, divided (7 oz., about 2 cups)
- 1/4 cup (30 g.) all-purpose flour
- 1 1/2 tsp. smoked paprika
- 1 tsp. ground cumin
Produce
- 1 small yellow onion, finely chopped
- 1 jalapeño, seeded if desired, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp. finely chopped fresh cilantro
Dairy
- 6 tbsp. unsalted butter
- 1 cup heavy cream
Proteins & Canned Goods
- 2 rotisserie chicken breasts, shredded
- 1 (15-oz.) can great Northern beans, drained and rinsed
- 1 cup frozen white corn
Liquids & Oil
- 1 tbsp. extra-virgin olive oil
- 1 1/2 cups (or more) low-sodium chicken broth
Instructions
- Preheat and cook pasta: Arrange a rack in the center of the oven and preheat to 375°F. Bring a large pot of salted water to a boil. Add the pasta shells and cook, stirring occasionally, until al dente (8 to 10 minutes). Drain and set aside.
- Sauté aromatics: In a large, high-sided, ovenproof skillet (cast iron preferred), heat the olive oil over medium heat. Add the finely chopped onion and jalapeño, cooking until the onions soften, about 7 minutes. Season with 1/2 teaspoon kosher salt. Add the garlic, smoked paprika, and ground cumin, cooking for an additional minute until fragrant.
- Make the roux: Add the unsalted butter to the skillet and stir until melted and foamy. Sprinkle in the all-purpose flour, whisking frequently, cooking for 1 to 2 minutes until the mixture turns toasty and fragrant.
- Add liquids to sauce: Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring the mixture to a low simmer and cook, stirring occasionally, until the sauce slightly thickens (1 to 2 minutes).
- Incorporate cheeses: Reduce heat to medium-low. Stir in 1 1/2 cups Gouda and 1 1/2 cups white cheddar until fully melted and smooth.
- Combine main ingredients: Fold into the cheese sauce the shredded chicken, drained beans, frozen white corn, and cooked pasta. Season to taste with kosher salt and freshly ground black pepper. If the skillet mixture seems too dry, add additional chicken broth as needed for creaminess.
- Add cheese topping and bake: Sprinkle the remaining 1/2 cup Gouda and 1/2 cup cheddar evenly over the top. Transfer the skillet to the preheated oven and bake until the cheese is golden brown and bubbly around the edges, about 25 to 30 minutes.
- Garnish and serve: Remove skillet from oven and sprinkle with fresh chopped cilantro before serving warm.
Notes
- Utilize rotisserie chicken to save time while adding rich flavor to the dish.
- If skillet seems dry after mixing, don’t hesitate to add extra chicken broth for the perfect creamy consistency.
- This dish combines the best of white chili and mac and cheese, making it a perfect family-friendly weeknight meal.
- You can adjust the spiciness by keeping or removing jalapeño seeds.
- An ovenproof skillet like cast iron helps achieve a beautiful baked cheese crust.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 1502
- Sugar: 9 g
- Sodium: 1595 mg
- Fat: 82 g
- Saturated Fat: 47 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 99 g
- Fiber: 11 g
- Protein: 82 g
- Cholesterol: 330 mg
