If you’re craving a dish that feels like a warm hug wrapped in cheesy, comforting goodness, then the King Ranch Chicken Mac and Cheese Recipe is about to become your new favorite. Combining the creamy, cheesy appeal of classic mac and cheese with the vibrant, Tex-Mex flavors from King Ranch casserole, this recipe offers a rich symphony of textures and tastes. It’s hearty enough to satisfy, yet surprisingly easy to make, bringing together tender chicken, velvety cheeses, and a zesty tomato blend that will have everyone asking for seconds. Whether you’re serving it on a weeknight or bringing it to a potluck, this dish is guaranteed to impress and delight.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a vital role in creating the magic of this King Ranch Chicken Mac and Cheese Recipe. From the creamy Velveeta that melts into silky smoothness to the diced tomatoes with chilies that add just the right kick, every item is essential for building layers of flavor and texture.
- 8 oz. small elbow macaroni: The perfect bite-sized pasta that holds the cheesy sauce beautifully.
- 2 tablespoons unsalted butter: Adds richness and helps sauté the veggies to soften and sweeten their flavors.
- 2 tablespoons olive oil: Supports the butter in cooking vegetables evenly without burning.
- 1 medium sweet yellow or yellow onion, diced: Brings a subtle sweetness and depth to the dish.
- 1 green bell pepper, diced: Offers a fresh crunch and vibrant color to balance the creamy sauce.
- 1 (10 oz.) can diced tomatoes with green chilies (hot or mild), undrained: Provides a bright, tangy, and slightly spicy flavor twist essential for that King Ranch flair.
- 8 oz. Velveeta cheese, cubed: Melts into smooth, creamy bliss that binds everything together.
- 1 teaspoon chili powder: Lends smoky warmth that makes this mac and cheese uniquely appetizing.
- 1 teaspoon ground cumin: Adds earthy complexity that complements the chili powder and tomatoes.
- 10.5 oz. cream of mushroom soup: Enhances the creaminess and adds a subtle umami punch.
- ½ cup sour cream: Gives a tangy richness that brightens the dish’s flavor.
- 3-4 cups cooked chicken, cubed (rotisserie works well): Loads the recipe with tender protein and convenience if using pre-cooked chicken.
- 1 cup crushed tortilla chips: Introduces a crunchy topping layer that contrasts the softness inside.
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions: The sharpness cuts through the creaminess and enhances the overall cheesy experience.
- Fresh cilantro, chopped: Provides a fresh, herbal punch as a finishing touch.
- Additional tortilla chips: Serve on the side or sprinkle for extra crunch and fun.
How to Make King Ranch Chicken Mac and Cheese Recipe
Step 1: Cook the macaroni
Begin by boiling your elbow macaroni according to the package directions until just al dente. This ensures that the pasta remains perfectly tender and won’t mush up after baking. Drain the pasta and set it aside, as you’ll be mixing it later with the creamy sauce and other flavorful ingredients.
Step 2: Sauté the vegetables
In a large skillet, warm the butter and olive oil over medium heat. Add the diced onion and green bell pepper, cooking until they are soft and fragrant—about 5 minutes. This step is crucial because it deepens the flavor base, allowing the natural sweetness and aroma of the veggies to infuse the entire dish.
Step 3: Create the cheesy sauce base
To the skillet with softened vegetables, add the canned diced tomatoes with green chilies, Velveeta cheese cubes, chili powder, ground cumin, and cream of mushroom soup. Stir continuously until the Velveeta melts completely and the mixture becomes a smooth, flavorful sauce. The combination of spices and tomato chili mix gives this mac and cheese a fantastic Tex-Mex twist you’ll love.
Step 4: Mix in sour cream, chicken, pasta, and part of the cheese
Remove the sauce from heat and stir in sour cream, cooked chicken, and half of the shredded sharp cheddar cheese. Then, fold in the drained macaroni until everything is thoroughly coated in the cheesy, spicy sauce. This melding step guarantees every bite is packed with that signature King Ranch Chicken Mac and Cheese Recipe flavor.
Step 5: Assemble and bake
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the remaining shredded cheddar cheese on top, followed by the crushed tortilla chips for a delightful crunch. Bake uncovered for about 25 minutes or until the cheese topping is bubbly and golden brown at the edges.
How to Serve King Ranch Chicken Mac and Cheese Recipe
Garnishes
Nothing completes this dish better than a sprinkle of freshly chopped cilantro right before serving. The vibrant, herbal brightness uplifts the rich, creamy base and adds a splash of color that’s as pleasing to the eye as it is to the palate.
Side Dishes
A fresh, crisp salad or steamed green vegetables pair beautifully with this rich and cheesy King Ranch Chicken Mac and Cheese Recipe. Sides like a simple lime-dressed avocado salad or roasted corn bring balanced freshness that contrasts perfectly with the casserole’s richness.
Creative Ways to Present
For a fun twist, try serving individual portions in small ramekins and top each with a few extra crushed tortilla chips and a sprig of cilantro. This approach is perfect for entertaining or sharing, adding an elegant touch to a cozy comfort food classic.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully, making for an even tastier meal the next day. Just be sure to cover it well so it doesn’t dry out.
Freezing
This King Ranch Chicken Mac and Cheese Recipe freezes well for up to 2 months. To freeze, place the cooled casserole in a freezer-safe container or wrap tightly with foil and plastic wrap. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for 15-20 minutes until warmed through and bubbly. Alternatively, microwave individual portions on medium power to avoid dryness, stirring halfway through heating to ensure even warmth.
FAQs
Can I use different pasta shapes for this recipe?
Absolutely! While small elbow macaroni is traditional and holds the sauce nicely, you can swap in shells, penne, or even rotini without sacrificing that creamy texture and hearty bite.
Is Velveeta necessary or can I use other cheeses?
Velveeta provides a uniquely smooth melt that’s hard to replicate, but you can substitute with processed cheese or a mix of mozzarella and cream cheese. Just expect a slightly different texture and flavor.
What type of chicken works best?
Rotisserie chicken is a fantastic shortcut for this recipe, but leftover grilled or baked chicken will also work great. Just make sure the chicken is cooked and cubed into bite-sized pieces.
Can I make this recipe spicier?
Definitely! Use hot diced tomatoes with green chilies or add a pinch of cayenne pepper or chopped jalapeños when sautéing vegetables to dial up the heat.
Is this recipe gluten-free?
The traditional recipe uses regular macaroni and cream of mushroom soup, which may contain gluten. To make it gluten-free, swap the pasta for a gluten-free brand and use a gluten-free cream soup or homemade sauce alternative.
Final Thoughts
There’s something truly special about the way this King Ranch Chicken Mac and Cheese Recipe brings together bold Tex-Mex flavors with creamy comfort food vibes. It’s an unbeatable combination that’s perfect for family dinners, gatherings, or anytime you need a seriously comforting dish that’s sure to satisfy. I wholeheartedly encourage you to try making this recipe — once you do, it’s bound to become a staple in your kitchen and a guaranteed crowd-pleaser.
Print
King Ranch Chicken Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This King Ranch Chicken Mac and Cheese is a comforting and flavorful twist on classic mac and cheese, combining tender cooked chicken, Velveeta cheese, and a blend of Tex-Mex spices. With layers of creamy cheese sauce, diced tomatoes with green chilies, sautéed onions and bell peppers, and crispy tortilla chips topping, this casserole-style dish is perfect for a hearty family dinner. Easy to prepare and bake, it delivers a delightful fusion of creamy cheesy goodness and bold southwestern flavors.
Ingredients
Pasta
- 8 oz. small elbow macaroni
Vegetables
- 1 medium sweet yellow or yellow onion, diced
- 1 green bell pepper, diced
- 1 (10 oz.) can diced tomatoes with green chilies (hot or mild), undrained
Dairy & Cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 oz. Velveeta cheese, cubed
- 10.5 oz. cream of mushroom soup
- ½ cup sour cream
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions
Proteins
- 3–4 cups cooked chicken, cubed (rotisserie works well)
Seasonings & Toppings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup crushed tortilla chips
- Fresh cilantro, chopped, for garnish
- Additional tortilla chips, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat the unsalted butter and olive oil over medium heat. Add the diced onion and green bell pepper and sauté until softened and fragrant, about 5-7 minutes.
- Combine Ingredients: Stir in the can of diced tomatoes with green chilies (with juices), Velveeta cheese cubes, chili powder, ground cumin, and cream of mushroom soup. Cook, stirring occasionally, until the Velveeta cheese is melted and the mixture is well combined and creamy.
- Add Sour Cream and Chicken: Mix in the sour cream and cooked cubed chicken. Cook just until heated through and evenly mixed.
- Mix in Pasta and Cheese: Remove from heat and fold in the drained macaroni and 1 cup of shredded sharp cheddar cheese. Stir until the cheese is melted and everything is combined smoothly.
- Assemble the Casserole: Transfer the mixture to a greased baking dish. Sprinkle the top evenly with the crushed tortilla chips and the remaining 1 cup shredded cheddar cheese.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 25-30 minutes or until the cheese on top is melted and bubbly and the tortilla chips are crispy and golden.
- Garnish and Serve: Remove from oven and let it cool for a few minutes. Sprinkle with freshly chopped cilantro and serve with additional tortilla chips on the side for added crunch.
Notes
- You can use rotisserie chicken for a quick shortcut or cook and cube your own chicken breasts.
- Adjust the heat level by choosing mild or hot diced tomatoes with green chilies.
- For a smoother sauce, make sure the Velveeta cheese is fully melted before mixing in pasta.
- If preferred, substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
