White Chicken Chili Mac Skillet

Name: White Chicken Chili Mac Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: Kosher salt; 12 oz. medium pasta shells; 1 tbsp. extra-virgin olive oil; 1 small yellow onion, finely chopped; 1 jalapeño, seeded if desired, finely chopped; 4 garlic cloves, finely chopped; 1 1/2 tsp. smoked paprika; 1 tsp. ground cumin; 6 tbsp. unsalted butter; 1/4 c. (30 g.) all-purpose flour; 1 1/2 c. (or more) low-sodium chicken broth; 1 c. heavy cream; 7 oz. Gouda, shredded (about 2 cups), divided; 7 oz. white cheddar, shredded (about 2 cups), divided; 2 rotisserie chicken breasts, shredded; 1 (15-oz.) can great Northern beans, drained, rinsed; 1 c. frozen white corn; Freshly ground black pepper; 1 tbsp. finely chopped fresh cilantro

4 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

Kosher salt

12 oz. medium pasta shells

1 tbsp. extra-virgin olive oil

1 small yellow onion, finely chopped

1 jalapeño, seeded if desired, finely chopped

4 garlic cloves, finely chopped

1 1/2 tsp. smoked paprika

1 tsp. ground cumin

6 tbsp. unsalted butter

1/4 c. (30 g.) all-purpose flour

1 1/2 c. (or more) low-sodium chicken broth

1 c. heavy cream

7 oz. Gouda, shredded (about 2 cups), divided

7 oz. white cheddar, shredded (about 2 cups), divided

2 rotisserie chicken breasts, shredded

1 (15-oz.) can great Northern beans, drained, rinsed

1 c. frozen white corn

Freshly ground black pepper

1 tbsp. finely chopped fresh cilantro

Directions

Arrange a rack in center of oven; preheat to 375°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions, 8 to 10 minutes. Drain.

In a large, high-sided, cast-iron or other ovenproof skillet over medium heat, heat oil. Cook onion and jalapeño, stirring occasionally, until onions are softened, about 7 minutes; season with 1/2 tsp. salt. Add garlic, paprika, and cumin and cook, stirring, until fragrant, about 1 minute more.

Add butter and cook, stirring, until melted and foamy. Add flour and cook, whisking frequently, until dissolved and toasty smelling, 1 to 2 minutes.

Add broth and cream, whisking until no lumps remain. Bring to a low simmer and cook, whisking occasionally, until slightly thickened, 1 to 2 minutes. Reduce heat to medium-low and add 1 1/2 cups Gouda and 1 1/2 cups cheddar, stirring until melted. Fold in chicken, beans, corn, and pasta; season with salt and pepper. If skillet seems dry, add more broth, if needed. Sprinkle remaining 1/2 cup gouda and 1/2 cup cheddar over.

Transfer skillet to oven and bake chili until golden brown on top and bubbly around the edges, 25 to 30 minutes. Top with cilantro.

Nutrition

Serving Size

Calories

1502

Total Fat

82 g

Saturated Fat

47 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

330 mg

Sodium

1595 mg

Total Carbohydrate

99 g

Dietary Fiber

11 g

Total Sugars

9 g

Protein