An interesting twist on two favorites- white chicken chili and Mac n cheese! It’s hard to know exactly how to describe it, but I think a pasta dish with lots of flavor and lots of cheese sums it up! It makes a lot, so it’s great for a crowd!  

White Chicken Chili Mac n Cheese

Ingredients 

• 2 tbsp salted butter or olive oil
• 1 yellow onion, chopped
• 1 lb boneless, skinless chicken breasts or thighs
• 4 cloves garlic, chopped
• 2 poblano peppers, seeded and chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• salt and black pepper
• 4 cup chicken broth
• 8 oz cream cheese, at room temperature
• 1 can white beans, drained
• 1 can diced green chilies
• ½ cup salsa verde
• 1lb pasta
• 8oz cheddar cheese and 8oz pepper jack cheese, shredded and mixed
• green onions and cilantro, for serving

Directions:

1. Preheat the oven to 425° F. 
2. In a large pot set over medium-high heat, add the butter, onions, and chicken and cook until fragrant, 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook for 5 minutes, until fragrant. Stir in the broth. Partially cover and simmer over medium-low heat for 5-10 minutes until the chicken is cooked. 
3. Pull the chicken out and shred using 2 forks (or try using the kitchen aid mixer with the paddle attachment). 
4. To the pot, add the pasta and 2 cups water. Bring to a boil over medium-high heat. Simmer for 10 minutes until the pasta is al dente, stirring often. Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chiles, and 3/4 of the shredded cheese. Cook another few minutes until creamy. Remove from the heat and top with cheese. Bake for 5-10 minutes, until the cheese is melted.
5. Divide the pasta and sauce among bowls and top with green onions and cilantro. Enjoy!