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King Ranch Chicken Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 27 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add Sour Cream and Chicken: Mix in the sour cream and cooked cubed chicken. Cook just until heated through and evenly mixed.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/king-ranch-chicken-mac-and-cheese-recipe/