Description

This King Ranch Chicken Mac and Cheese recipe combines creamy cheeses, tender shredded chicken, and a spicy Tex-Mex flair, baked to golden perfection. A comforting casserole featuring elbow macaroni, bell peppers, diced tomatoes with green chilies, and warming spices, topped with melted cheddar for a satisfying family meal.

Ingredients

Pasta

12 ounces elbow macaroni

Vegetables and Aromatics

1 small onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 can (10 ounces) diced tomatoes with green chilies, drained
1/4 cup chopped fresh cilantro (optional)

Dairy & Cheese

2 tablespoons unsalted butter
1 can (10.5 ounces) cream of chicken soup
1/2 cup sour cream
2 1/2 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese

Protein & Spices

2 cups shredded cooked chicken
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste

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Instructions

Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside to cool slightly.
Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and diced red bell pepper. Cook for 4 to 5 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
Prepare Sauce Mixture: To the skillet, add the drained diced tomatoes with green chilies, cream of chicken soup, sour cream, chili powder, ground cumin, and season with salt and pepper. Stir the mixture thoroughly until all ingredients are well combined and heated through.
Combine Pasta, Chicken, and Cheese: Add the cooked macaroni and shredded chicken into the skillet with the sauce. Stir in 2 cups of shredded cheddar cheese and 1 cup of Monterey Jack cheese until the cheeses melt and the mixture is evenly coated with the creamy sauce.
Assemble and Bake: Transfer the combined mixture into a greased 9×13-inch baking dish. Sprinkle the top with the remaining 1/2 cup of cheddar cheese. Bake in the preheated oven for 20 to 25 minutes or until the casserole is bubbly and the top turns golden brown.
Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Sprinkle with chopped fresh cilantro if desired. Serve warm and enjoy!

Notes

Use rotisserie chicken as a convenient shortcut for shredded cooked chicken.
Add jalapeños or a splash of hot sauce if you like extra heat and spice in your dish.
Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick meal.