White Chicken Chili Mac Skillet
Recipe: https://recipestripper.com/recipes/7a20dbe3-f155-4d57-903a-6ddd40c727b9
Original source: https://www.delish.com/cooking/recipe-ideas/a68855978/white-chicken-chili-mac-skillet-recipe/

Reach for this easy, rotisserie chicken weeknight skillet when the family can't decide between a savory, flavor-packed white chili or a creamy Gouda mac.
Yield: 4 - 6 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT1H

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

Instructions
1. 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.
2. 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.
3. Add butter and cook, stirring, until melted and foamy. Add flour and cook, whisking frequently, until dissolved and toasty smelling, 1 to 2 minutes.
4. 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.
5. Transfer skillet to oven and bake chili until golden brown on top and bubbly around the edges, 25 to 30 minutes. Top with cilantro.