Chili and macaroni are one of those simply unbeatable food combinations, right up there with ham and beans, peanut butter and jelly, and so many others!
When the temperature starts dropping, the days get shorter, and the snow starts falling, that is when you know you are in the heart of chili season and the absolute perfect time to whip up some delicious and hearty chili mac!
Our recipe developer Rachel has taken chili mac to the next level by combining the “mac” with a rich and creamy white bean chicken chili instead!
Humbly, there’s no arguing that our White Chicken Chili recipe is what we’re famous for, due to the perfect combination of our creamy great northern beans and chicken. So, we’re willing to bet you’ll love this new spin on our classic just as much.
This creamy, cheesy remix is ready in about 30 minutes and is sure to please even the pickiest eaters at dinner time. This recipe is also an absolute winner at any football party or tailgate!
We’ve even included a few easy shortcuts to save you prep time, such as using an already cooked rotisserie chicken and easy seasoning packets. If you have a few extra chicken breasts available, however, you can use them as well! Toss them in a crockpot or pressure cooker with some of the seasonings until they a cooked all the way through. Then, take them out, shred them with a fork, and add them to the chili.
So, snuggle up this winter and dig in!
Creamy White Chicken Chili Mac
- 2 15.4 oz. jars of Randall Beans Great Northern Beans
- 1 box of medium sized shell pasta, 16 oz.
- 1 32 oz. container of chicken stock
- 1 medium sized rotisserie chicken
- 2 medium poblano peppers
- 1 medium jalapeño pepper
- 1 15.25 oz. can of sweet corn
- 2 packets of McCormick White Chicken Chili seasoning mix (1.25 oz each)
- 1 cup shredded Queso Mexican cheese (plus more for topping)
- 1 cup sour cream (plus more for topping)
- Fresh chopped cilantro and lime wedges for garnish
- Olive oil
- Salt and pepper
- Start a large pot of salted water to boil over high heat for pasta.
- Remove meat from rotisserie chicken and shred into bite-sized pieces, discarding skin and bones.
- Wash and finely chop both jalapeño and poblano peppers, discarding ribs and seeds.
- When water reaches a rolling boil, add pasta and cook until al dente, 7-8 minutes. Do not overcook!
- While pasta is cooking, place a separate larger pot over medium-high heat and add a large drizzle of olive oil. When oil is hot, add chopped jalapeño and poblano peppers, and entire can of drained sweet corn. Cook until vegetables are slightly softened and charred.
- Add both seasoning packets and jars of Randall Great White Northern Beans (no need to drain) to vegetable mixture and stir to combine.
- Add chicken stock to vegetable mixture in pot. Add shredded chicken and mix well. Cover and reduce heat to medium low to simmer until half the liquid has been absorbed
- When pasta is all dente (slightly firm), drain and set aside.
- Remove chili mixture from heat. Add 1 cup of sour cream and stir to combine.
- Before serving, add cooked shells and 1 cup of shredded cheese and mix well to combine (this step is important to prevent pasta from getting mushy). Salt and pepper to taste.
Ladle chicken chili mac into bowls and top with remaining shredded cheese, sour cream, and cilantro if desired. Serve with a lime wedge and enjoy!
Craving more chili? Who isn’t!? Be sure to satisfy your chili cravings all winter long with the help of this other chili mac recipe.