Description
A comforting, cheesy casserole combining classic mac and cheese with a spicy Tex-Mex twist. This King Ranch Mac and Cheese features tender elbow pasta, creamy Velveeta cheese, Rotel tomatoes, shredded chicken, and a blend of chili powder and cumin, all baked to bubbly perfection with a cheddar cheese topping.
Ingredients
Scale
Pasta
- 8 ounces elbow pasta
Cheese and Sauce Mixture
- 1 can (10 ounces) Rotel tomatoes (undrained)
- 1/4 cup white onion (chopped very fine)
- 8 ounces Velveeta cheese
- 1 can (10.75 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1½ cups shredded cheddar cheese
Protein and Spices
- 1 pound cooked chicken (cubed or shredded)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- Prepare Pasta: Preheat the oven to 350 degrees F. In a large pot, boil water and cook the elbow pasta according to package directions until al dente. Drain the pasta and set aside.
- Make Cheese Sauce: In a medium saucepan over medium-high heat, combine the Rotel tomatoes (with juices), finely chopped white onion, and Velveeta cheese. Stir constantly until the cheese has fully melted and mixture is smooth and heated through.
- Combine Ingredients: In a large mixing bowl, add the cooked chicken, cream of chicken soup, sour cream, chili powder, and ground cumin. Mix well to integrate the spices evenly. Slowly pour in the melted Velveeta mixture and the cooked pasta, stirring gently to combine everything thoroughly.
- Bake the Casserole: Transfer the mixture into a 9×13 inch baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top. Bake in the preheated oven, uncovered, for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and slightly golden.
Notes
- Use rotisserie chicken or leftover cooked chicken for ease and flavor.
- Adjust chili powder amount for desired spice level.
- Velveeta cheese helps create a rich and creamy sauce, but can be substituted with processed cheese or a homemade cheese sauce if preferred.
- Make sure to finely chop the onion to avoid large chunks in the cheese sauce.
- This dish can be prepared ahead of time and baked just before serving.
- Leftovers store well in the refrigerator for 3-4 days and reheat nicely.
