Scale

For the Mac and Cheese:

8 oz (225 g) elbow macaroni or pasta of choice

2 cups shredded cooked chicken (rotisserie works great)

2 tbsp butter

2 tbsp flour

2 cups milk

1 cup chicken broth

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Salt & pepper, to taste

For the White Chicken Chili Flavor:

1 can (15 oz) white beans, drained and rinsed

1 can (4 oz) diced green chiles

1 tsp cumin

½ tsp chili powder

½ tsp garlic powder

Optional: pinch cayenne for heat

Toppings (optional):

Chopped fresh cilantro

Sliced green onions

Extra shredded cheese

Cook Pasta:
Boil pasta according to package directions. Drain and set aside.
Make Cheese Sauce:
In a large saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk and chicken broth until smooth and thickened.
Add Cheese:
Remove from heat and stir in cheddar and Monterey Jack cheese until melted. Season with salt and pepper.
Combine Chili Ingredients:
Stir in shredded chicken, white beans, green chiles, cumin, chili powder, garlic powder, and cayenne if using.
Mix with Pasta:
Add cooked pasta to the sauce mixture and stir until evenly coated.
Serve:
Divide into bowls and top with extra cheese, cilantro, or green onions as desired.

Rotisserie chicken saves time and adds flavor.

Can make ahead: store sauce and pasta separately; combine before reheating.

For extra creaminess, stir in ¼ cup cream cheese or sour cream.

Add corn or diced bell peppers for more texture and color.