White Chicken Chili Mac Skillet

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	14%	48%
fat	2%	1%
aromatics	4%	10%
salt	0%	0%
thickener	1%	0%
vegetables and beans	3%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	Kosher salt
340 g	12 oz. medium pasta shells
14 g	1 tbsp. extra-virgin olive oil
150 g	1 small yellow onion, finely chopped
15 g	1 jalapeño, seeded if desired, finely chopped
12 g	4 garlic cloves, finely chopped
3 g	1 1/2 tsp. smoked paprika
2 g	1 tsp. ground cumin
85 g	6 tbsp. unsalted butter
30 g	1/4 c. (30 g.) all-purpose flour
360 g	1 1/2 c. (or more) low-sodium chicken broth
238 g	1 c. heavy cream
198 g	7 oz. Gouda, shredded (about 2 cups), divided
198 g	7 oz. white cheddar, shredded (about 2 cups), divided
3600 g	2 rotisserie chicken breasts, shredded
425 g	1 (15-oz.) can great Northern beans, drained, rinsed
154 g	1 c. frozen white corn
	Freshly ground black pepper
6 g	1 tbsp. finely chopped fresh cilantro

Method: 5 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>It was good and made a ton! I made it pretty much exactly as written except I didn’t have heavy cream so I used evaporated milk. The only suggestion I have is to check flavor before throwing it in the oven to make sure there is enough salt and pepper. The p” — a cook, 5★

“<p>I must say this was really delicious, especially with the addition of gouda, but we felt there was just too much added to the pasta — chicken, beans and corn — so it was a bit too heavy for us. I might make it again but leave the beans and corn out.</p>” — a cook, 3★