Description
A comforting twist on traditional mac and cheese, combining creamy pasta with rich flavors of white chili, chicken, and beans.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Cook the elbow macaroni according to the package directions; drain and set aside.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Add the shredded chicken, white beans, and diced green chilies to the pot; mix to combine.
- Pour in the chicken broth and heavy cream, then add the cooked macaroni, shredded cheese, ground cumin, chili powder, salt, and pepper.
- Cook over low heat, stirring until the cheese is melted and everything is heated through, about 5-7 minutes.
- Garnish with fresh cilantro before serving.
Notes
For best results, use freshly shredded cheese and adjust the consistency with more broth or cream as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg