Description
King Ranch Chicken Mac and Cheese is a hearty, comforting casserole that combines tender chicken, creamy cheeses, and zesty tomatoes with green chilies, all layered with elbow macaroni and topped with crunchy tortilla chips and sharp cheddar. This dish is a flavorful fusion of classic Tex-Mex ingredients with the indulgence of mac and cheese, perfect for a satisfying family dinner or potluck.
Ingredients
Scale
Pasta
- 8 oz. small elbow macaroni
Cooking Fats and Aromatics
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium sweet yellow or yellow onion, diced
- 1 green bell pepper, diced
Tomato and Cheese Components
- 1 (10 oz.) can diced tomatoes with green chilies (hot or mild), undrained
- 8 oz. Velveeta cheese, cubed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 10.5 oz. cream of mushroom soup
- ½ cup sour cream
Protein and Toppings
- 3-4 cups cooked chicken, cubed (rotisserie works well)
- 1 cup crushed tortilla chips
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions
- Fresh cilantro, chopped
- Additional tortilla chips for topping
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain and set aside.
- Sauté the vegetables: In a large skillet, melt the butter with olive oil over medium heat. Add the diced onion and green bell pepper, cooking until softened and translucent, about 5-7 minutes.
- Add tomatoes and spices: Stir in the can of diced tomatoes with green chilies along with chili powder and ground cumin. Simmer for a few minutes to blend the flavors together.
- Create the cheese sauce base: Lower the heat and add Velveeta cheese cubes and cream of mushroom soup to the skillet. Stir continuously until the cheese melts completely and the mixture becomes smooth and creamy.
- Mix in sour cream and chicken: Remove the skillet from heat and fold in the sour cream and cooked chicken pieces until evenly combined.
- Combine macaroni with sauce: Add the drained macaroni to the skillet and gently toss to coat the pasta thoroughly with the creamy chicken mixture.
- Assemble the casserole: Preheat your oven to 350°F (175°C). Transfer half of the macaroni mixture into a greased baking dish. Sprinkle half a cup of crushed tortilla chips and 1 cup of shredded cheddar cheese over the layer. Add the remaining macaroni mixture on top, then finish with the remaining crushed tortilla chips and shredded cheddar cheese.
- Bake to perfection: Place the casserole in the oven and bake uncovered for about 20-25 minutes, until the cheese is bubbly and golden brown on top.
- Garnish and serve: Remove from the oven and let it cool slightly. Sprinkle fresh chopped cilantro over the casserole before serving for a fresh and vibrant finish.
Notes
- You can use rotisserie chicken for convenience and extra flavor.
- If you prefer a milder dish, use mild diced tomatoes with green chilies.
- For a spicier kick, add extra chili powder or hot green chilies.
- To make it gluten-free, substitute elbow macaroni with gluten-free pasta and ensure the cream of mushroom soup is gluten-free.
- Leftovers keep well for 2-3 days refrigerated and reheat thoroughly before serving.
- Additional tortilla chips on top add a pleasing crunch to the casserole.
