Description
A comforting dish that combines chili and creamy mac and cheese, perfect for cozy evenings.
Ingredients
- 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 package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the shredded chicken, white beans, diced green chilies, chicken broth, and heavy cream to the pot. Stir to combine and bring to a simmer.
- Add the cooked macaroni to the pot. Stir in the Monterey Jack cheese, ground cumin, chili powder, salt, and pepper.
- Cook until the cheese is melted and the mixture is creamy.
- Serve hot, garnished with fresh cilantro.
Notes
For added flavor, consider using rotisserie chicken or mixing different types of cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American