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White Chili Chicken Mac and Cheese Recipe
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White Chili Chicken Mac and Cheese

A creamy, spicy comfort dish blending tender chicken, hearty pasta, and a bold white chili base. The combination of cilantro, jalapeño, and cumin elevates classic mac and cheese with aromatic heat and depth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: DINNER
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 lb pasta (penne or elbow macaroni)
  • 2 cups white chili (homemade or canned, no pork)
  • 3 cups shredded cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1 ½ cups whole milk (or oat/almond milk for dairy-free)
  • ¼ cup heavy cream (or coconut cream for lactose-free)
  • 2 tablespoons butter (or coconut oil/vegan butter for alternatives)
  • 3 tablespoons all-purpose flour (or tamari/oat flour for gluten-free)
  • 1 teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Salt to taste
  • Fresh cilantro and lime wedges, for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions; drain.
  2. In a large skillet, cook chicken over medium heat until browned and nearly cooked through. Add cumin, smoked paprika, and ½ tsp salt; stir to coat.
  3. Add butter to the skillet. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking until smooth. Cook for 3–4 minutes, until slightly thickened.
  4. Stir in white chili, grated cheese, and paprika. Heat through, stirring until cheese is melted (∼30 seconds). Add cooked pasta and chicken; toss to combine. Season with additional salt if needed.
  5. Garnish with cilantro and lime wedges before serving.

Notes

Use gluten-free pasta for dietary needs. Substitute turkey breast for a leaner protein option. Use a mild white chili for kids or a spicier variety for adults. Leftovers store in fridge for 3–4 days. Add a diced jalapeño to the cheese sauce for extra heat.