White Chicken Chili Mac and Cheese Recipe

My Cozy Kitchen Idea

I had a little idea last week. It was a rainy, chilly day. I wanted chili, but my grandson wanted mac and cheese. So I thought, why not both? I still laugh at that. This dish was born from a happy compromise. It warms you up twice.

This matters because food should bring people together. It solves the “what’s for dinner” debate with one pot. Doesn’t that smell amazing already? Tell me, what’s your favorite rainy-day meal?

Let’s Talk Flavor Friends

The green chilies are the secret. They are not too spicy. They just give a little friendly warmth. The cumin makes it smell like a cozy blanket. The two cheeses melt into a creamy hug for the pasta.

Using both cheddar and mozzarella is my trick. Cheddar gives sharp flavor. Mozzarella gives that wonderful stretch. *Fun fact*: Cavatappi pasta is perfect for this. Its little corkscrews hold onto all the cheesy sauce!

A Simple Story in One Pot

My favorite part is the one pot. You start with the onion. Cook it until it’s soft and sweet. Then you just add everything else right in. The pasta cooks in the broth, soaking up all that flavor.

Stir in the chicken and cheese last. Watch it all come together. It feels like magic. This matters because easy cleanup means more time with family. Do you prefer one-pot meals or don’t you mind a few dishes?

Make It Your Own

This recipe is like a friendly suggestion. You can change it. Use any pasta you have. Leftover turkey works great instead of chicken. Black beans are fine if that’s in your pantry.

Cooking should not be stressful. It should be fun. The best meals are the ones you tweak to your taste. What’s one ingredient you always add to make a dish yours?

Time to Gather

Ladle it into bowls while it’s hot. That extra cheddar on top gets a little melty. Serve it with some crusty bread for dipping. The table will get quiet, just happy eating sounds.

That’s the real goal. A full belly and a full heart. Food made with a simple idea can do that. I hope this recipe finds its way to your table on a chilly night.

Ingredients:

Ingredient	Amount	Notes
Yellow onion	1	Diced
White beans	1 (28 ounce) can	Drained, or 2 (15 ounce) cans
Diced green chilies	1 (4.5 ounce) can
Minced garlic	1 teaspoon
Cumin	2 tablespoons
Salt	1 teaspoon
White pepper	1/4 teaspoon	Black pepper may be substituted
Chicken broth	4 cups
Cavatappi pasta	2 cups	Elbow pasta may be substituted
Shredded chicken	2 cups
Shredded white cheddar	2 cups
Shredded mozzarella	1 cup

My Cozy Chicken Chili Mac & Cheese

Hello, my dear! Come sit at my kitchen table. I want to share a new favorite recipe. It’s like a big, warm hug in a bowl. We’re mixing two classics today: white chicken chili and mac & cheese. Doesn’t that sound amazing? It’s creamy, a little bit spicy, and so comforting. My grandson asks for it every time he visits. I still laugh at that. He used to only eat plain noodles!

This dish is wonderfully simple. You cook everything in just one pot. That means less washing up for you later. I love recipes like that. They let you spend more time with family. The smell of cumin and garlic cooking is just heavenly. It fills the whole house with goodness. Let me walk you through it, step by step.

• Step 1: Grab a big, sturdy pot. Dice your onion nice and small. Add it to the pot with a little oil. Cook it over medium-high heat. You want it to look soft and a bit see-through. This takes about 3 or 4 minutes. It makes your kitchen smell so good already.
• Step 2: Now, add your beans and diced green chilies. Don’t drain the chilies. Their liquid adds flavor. Stir in the garlic, cumin, salt, and pepper. Give it all a good mix. (A hard-learned tip: measure your cumin over the sink. That powder gets everywhere!)
• Step 3: Pour in your chicken broth. Then, add the pasta straight into the pot. I use those fun corkscrew noodles. Cover the pot and let it bubble away. It will cook the pasta right in the broth. This makes the broth extra tasty. What’s your favorite pasta shape for mac & cheese? Share below!
• Step 4: After about 12 minutes, check if the pasta is tender. Then, reduce the heat to medium-low. Stir in your shredded chicken. I often use the meat from a store-bought rotisserie chicken. It makes this meal so quick and easy on a busy night.
• Step 5: Here comes the magic part! Stir in most of the white cheddar and all the mozzarella. Watch it melt into a creamy, dreamy sauce. Oh, it’s the best part. Turn off the heat once it’s all gooey.
• Step 6: Ladle the chili mac into bowls right away. Sprinkle the rest of the white cheddar on top. The heat from the soup will melt it just a little. Then, dig in while it’s piping hot. It’s pure comfort food.

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5 hearty servings
Category: Dinner, Soup

Let’s Mix It Up!

This recipe is like a good friend. It’s happy to change with you. Feel free to play around with it. Here are three fun twists I’ve tried myself. They each make it feel like a whole new meal.

• The Veggie-Packed Twist: Skip the chicken. Add a cup of corn and a diced zucchini with the beans.
• The “Extra Kick” Twist: Love spice? Add a diced jalapeño with the onion. Use pepper jack cheese instead of mozzarella.
• The Autumn Twist: Add a cup of pureed pumpkin with the broth. It makes the sauce so rich and cozy.

Which one would you try first? Comment below! I love reading your ideas.

Serving It With Style

This chili mac is a full meal all by itself. But I always like to add a little something on the side. A simple green salad with a lime vinaigrette is perfect. It adds a fresh crunch. Some warm, buttered cornbread is another favorite. You can dip it right into the bowl.

For drinks, a cold glass of apple cider is wonderful. The sweet tang pairs so nicely. For the grown-ups, a light lager beer works well. It cuts through the richness of the cheese. Which would you choose tonight? I think I’ll have the cider. It reminds me of fall afternoons.

Keeping Your Chili Mac Cozy for Later

Let’s talk about storing this tasty dish. It keeps well in the fridge for three days. Just pop it in a sealed container once it’s cool. To reheat, add a splash of broth or milk to a pot. Warm it slowly on the stove, stirring often.

You can freeze it for a busy month, too. Portion it into meal-sized containers. Thaw it overnight in your fridge before reheating. I once froze a whole batch for my grandson’s visits. He loves having a warm bowl ready after school.

Batch cooking matters for busy families. It turns one cooking session into many easy meals. This saves your energy for more important things, like family time. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Sometimes our food needs a little help. First, the pasta might soak up all the broth. If your pot looks dry, just add more broth or water. Stir it in a half cup at a time until it’s saucy again.

Second, the cheese might not melt smoothly. Always shred your own cheese for best results. The pre-shredded kind has powder that can make sauce grainy. I remember when my sauce turned clumpy once. Now I always shred by hand.

Third, the flavors might taste a bit flat. Let the pot sit for five minutes off the heat. This lets all the flavors get to know each other. Fixing small issues builds your cooking confidence. It also makes the final dish taste just right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta. Check your broth label to be sure.

Q: Can I make it ahead? A: Absolutely. Follow the steps but stop before adding the cheese. Add cheese when you reheat it.

Q: What are easy ingredient swaps? A: Use black beans instead of white. Try pepper jack for a spicy kick.

Q: How do I scale the recipe? A: It doubles easily for a crowd. Just use a very large pot.

Q: Any optional tips? A: A dollop of sour cream on top is lovely. Fun fact: Adding a squeeze of lime juice brightens all the flavors. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is a hug in a bowl on chilly days. Cooking is about sharing stories and full bellies. I would love to see your creation.

Share a photo of your family enjoying it. You can tag my blog on Pinterest at @TheKitchenGrandma. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.