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White Cheddar Chili Mac

White Cheddar Chili Mac

This White Cheddar Chili Mac features a rich cheese sauce accented with chili powder, white beans, green chiles, and jalapeños baked under a crisp and gooey corn chip and cheese lid.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 3 shallots sliced into half-moons
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups 2% milk
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • ½ tsp ground coriander
  • ½ tsp salt
  • 200g (7oz) sharp white cheddar shredded, divided
  • 150g (5oz) goat cheese
  • 1 (540ml) can white beans drained
  • 1 (127ml) can green chiles
  • 250g (9oz) dried lumachine or macaroni **
  • 2 jalapeños quartered and sliced
  • ½ cup corn chips crushed
  • ⅓ cup sour cream or Greek yogurt
  • ¼ cup fresh cilantro torn
  • 1 avocado cut into wedges
  • 2 tsp crushed red pepper flakes for sprinkling

Equipment

  • 4 French onion soup bowls
  • 1 Large pot
  • 1 Large, deep skillet

Method
 

  1. Preheat the oven to 350°F. Arrange four French onion soup bowls on a baking sheet. Set it aside.
  2. Pour olive oil into a large deep skillet over medium heat. Once the oil is shimmering, add the shallots and a generous pinch of salt. Sauté until just translucent. Take the shallots out of the pan using a slotted spoon and set them aside.
    2 tbsp olive oil , 3 shallots
  3. Add butter to the skillet. Once the butter has melted, whisk in the flour to form a roux. Slowly stream in the milk while whisking constantly until a smooth sauce forms. 
    2 tbsp unsalted butter, 2 tbsp all-purpose flour, 2 cups 2% milk
  4. Whisk in the chili powder, cumin, oregano, cayenne pepper, ground coriander, and salt. Bring to a gentle simmer. Cook for 5 minutes. Add the goat cheese and 3/4 of the cheddar. Stir until they melt. Return the shallots to the skillet and stir in the white beans and green chiles. Simmer for 10 minutes. ***
    2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp cayenne pepper, ½ tsp ground coriander, ½ tsp salt, 200g (7oz) sharp white cheddar, 150g (5oz) goat cheese, 1 (540ml) can white beans, 1 (127ml) can green chiles
  5. While the sauce is simmering, bring a large pot of water up to a boil. Liberally salt the water and add the pasta. Cook until the pasta is just shy of al dente. Drain and set it aside.
    250g (9oz) dried lumachine or macaroni **
  6. Add the pasta and the jalapeños to the skillet and stir to combine. Taste and season with additional salt accordingly. Spoon the pasta into the French onion soup bowls. Cover the pasta with the remaining cheddar and corn chips. Transfer the bowls to the oven and bake for 15 minutes or until golden and bubbly.
    2 jalapeños, ½ cup corn chips
  7. Take the bowls out of the oven and top with the yogurt, avocado, cilantro, and crushed red pepper flakes. Serve immediately.
    ⅓ cup sour cream or Greek yogurt, ¼ cup fresh cilantro, 1 avocado, 2 tsp crushed red pepper flakes

Notes

** These pasta shapes are only suggestions. Use whichever short pasta you prefer. 
*** Make sure the sauce at no point come up to a boil. Keep it at the barest simmer.