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 cup (30 g.) all-purpose flour
1 1/2 cups (or more) low-sodium chicken broth
1 cup 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 cup frozen white corn
Freshly ground black pepper
1 Tbsp. finely chopped fresh cilantro
How to:
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.
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.
Add butter and cook, stirring, until melted and foamy. Add flour and cook, whisking frequently, until dissolved and toasty smelling, 1 to 2 minutes.
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.
Transfer skillet to oven and bake chili until golden brown on top and bubbly around the edges, 25 to 30 minutes. Top with cilantro.