If you crave a warm, comforting dish that beautifully blends creamy, cheesy goodness with a touch of Tex-Mex flair, then the King Ranch Chicken Mac and Cheese Recipe is your next go-to meal. This recipe takes the classic mac and cheese to a whole new level by infusing it with layers of flavorful chicken, bold spices, and irresistible textures that make every bite unforgettable. It’s perfect for family dinners, potlucks, or whenever you want a dish that hugs you from the inside out.
Ingredients You’ll Need
Gathering simple but essential ingredients is the secret to bringing this dish to life. Each component adds something special, from creamy cheese that melts perfectly to the fresh crunch of bell peppers and the smoky heat from diced tomatoes with green chilies. Together, they’ll create a harmony of taste, texture, and color you won’t want to miss.
- 8 oz. small elbow macaroni: Classic pasta that holds on to every bit of that cheesy sauce beautifully.
- 2 tablespoons unsalted butter: Adds a rich base and helps sauté the veggies perfectly.
- 2 tablespoons olive oil: Gives a light, balanced fat for cooking without overpowering flavors.
- 1 medium sweet yellow or yellow onion, diced: Brings sweetness and depth when softened in the skillet.
- 1 green bell pepper, diced: Adds freshness and a slight crunch that balances the creaminess.
- 1 (10 oz.) can diced tomatoes with green chilies (hot or mild), undrained: Infuses the dish with smokiness and a mild heat kick.
- 8 oz. Velveeta cheese, cubed: Melts silky smooth to give that classic creamy melt.
- 1 teaspoon chili powder: Warms the palate with authentic Tex-Mex flavor.
- 1 teaspoon ground cumin: Adds earthiness and complexity to the spice blend.
- 10.5 oz. cream of mushroom soup: Creates a thick, luscious sauce that’s essential for the right consistency.
- ½ cup sour cream: Provides a tangy richness that brightens the whole dish.
- 3-4 cups cooked chicken, cubed (rotisserie works well): The hearty protein that makes it truly satisfying.
- 1 cup crushed tortilla chips: For that irresistible crispy topping.
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions: Sharpness that cuts through the creaminess and adds gooeyness on top.
- Fresh cilantro, chopped: Brightens and freshens each bite at the end.
- Additional tortilla chips: To serve, because who doesn’t love extra crunch?
How to Make King Ranch Chicken Mac and Cheese Recipe
Step 1: Cook the Macaroni
Start by boiling the elbow macaroni according to package instructions until it’s al dente. This ensures the pasta maintains a slight bite that contrasts perfectly with the creamy sauce. Drain and set aside, keeping it warm while you prepare the flavorful base.
Step 2: Sauté the Vegetables
In a large skillet, melt the butter with the olive oil over medium heat. Toss in the diced onion and green bell pepper, cooking until they’re soft and translucent, about 5-7 minutes. This step develops a fragrant, sweet foundation that will mingle beautifully with the spices and chicken.
Step 3: Add Tomatoes and Spices
Stir in the undrained can of diced tomatoes with green chilies, chili powder, and ground cumin. Let it simmer for a few minutes so the spices bloom and the mixture thickens slightly, deepening the flavor profile.
Step 4: Melt in the Cheese and Soup
Reduce the heat to low and add the Velveeta cubes, cream of mushroom soup, and sour cream. Stir continually until the Velveeta melts completely and everything is blended into a velvety, creamy sauce. This rich sauce is what makes the King Ranch Chicken Mac and Cheese Recipe truly indulgent.
Step 5: Combine Pasta, Chicken, and Sauce
Gently fold in the cooked macaroni and cubed chicken into the cheesy mixture, making sure every bit of pasta is coated. Use cooked chicken like rotisserie for ease and extra flavor, giving the dish that homestyle touch.
Step 6: Top and Bake
Transfer everything to a greased baking dish. Sprinkle half of the shredded cheddar over the top along with the crushed tortilla chips. Then add the remaining cheddar cheese for an extra blanket of gooeyness. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, until the cheese is bubbly and the topping crisps to golden perfection.
How to Serve King Ranch Chicken Mac and Cheese Recipe
Garnishes
Finishing this dish with a handful of fresh chopped cilantro is like the perfect final brushstroke. The cilantro not only adds a vibrant pop of green but also cuts through the richness with its fresh, citrusy notes, making every serving bursts with flavor and color.
Side Dishes
This recipe stands powerfully on its own, but if you want to round out your meal, simple sides like a crisp green salad or steamed vegetables provide a refreshing balance. A tangy coleslaw would also complement the creamy and spicy elements beautifully.
Creative Ways to Present
For a fun twist, serve individual portions of King Ranch Chicken Mac and Cheese Recipe in small ramekins topped with extra crushed tortilla chips and a sprinkle of cheddar. Alternatively, turn leftovers into tacos using soft tortillas and a drizzle of hot sauce for a whole new experience!
Make Ahead and Storage
Storing Leftovers
Leftover King Ranch Chicken Mac and Cheese Recipe should be stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it an excellent make-ahead option for busy weekdays or meal prepping.
Freezing
You can freeze this dish for up to 2 months. Before freezing, allow it to cool completely, then place it in a freezer-safe container. When ready to enjoy, thaw it overnight in the refrigerator to maintain the best texture and flavor.
Reheating
To reheat, cover the dish with foil and warm it in a 350°F oven until bubbling, about 20-25 minutes. If reheating portions individually, microwave until heated through, stirring occasionally for even warmth. Adding a splash of milk or cream before reheating helps keep the texture creamy and delicious.
FAQs
Can I use a different type of cheese in the King Ranch Chicken Mac and Cheese Recipe?
Absolutely! While Velveeta and sharp cheddar are traditional for creaminess and flavor, you can experiment with Monterey Jack or Pepper Jack for a little extra kick. Just choose cheeses that melt well to keep that gooey, luscious texture.
Is it okay to use leftover chicken instead of rotisserie chicken?
Yes! Leftover cooked chicken is perfect in this recipe. It makes the dish economical and easy to prepare, while still packing in great flavor and protein.
Can I make this recipe vegetarian?
You sure can. Simply omit the chicken and consider adding hearty vegetables like mushrooms or roasted zucchini to keep it filling. You might also want to add beans for extra protein.
How spicy is the King Ranch Chicken Mac and Cheese Recipe?
The heat level is mild to moderate thanks to the diced tomatoes with green chilies. You can adjust the spice by choosing mild or hot chilies and controlling the amount of chili powder you add.
What’s the best way to keep the topping crispy?
Adding crushed tortilla chips right before baking ensures a crunchy crust. Make sure not to cover with foil during baking, so the topping can crisp up nicely without steaming.
Final Thoughts
If you’re looking for a dish that combines the comforting charm of mac and cheese with vibrant Tex-Mex flavors, the King Ranch Chicken Mac and Cheese Recipe should be on your menu pronto. It’s a celebration of taste and texture in every bite, guaranteed to become a family favorite. Trust me, once you try it, you’ll keep coming back for more.
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 Tex-Mex inspired casserole that combines tender elbow macaroni with savory chicken, melted Velveeta and cheddar cheeses, diced tomatoes with green chilies, and a creamy base made from cream of mushroom soup and sour cream. With layers of flavor from sautéed onions, green peppers, and Mexican spices, it’s topped with crunchy tortilla chips and fresh cilantro for added texture and brightness. Perfect for a family dinner, this dish offers a cheesy, hearty twist on traditional macaroni and cheese with a spicy, festive flair.
Ingredients
Pasta
- 8 oz. small elbow macaroni
Sautéed Vegetables
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium sweet yellow or yellow onion, diced
- 1 green bell pepper, diced
Main Ingredients
- 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
- 3–4 cups cooked chicken, cubed (rotisserie works well)
Toppings
- 1 cup crushed tortilla chips
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions
- Fresh cilantro, chopped
- Additional tortilla chips for serving
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
- Sauté the vegetables: In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the diced onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add tomatoes and spices: Stir in the can of diced tomatoes with green chilies (undrained), chili powder, and ground cumin. Let the mixture simmer for 3-4 minutes to meld the flavors together.
- Create the cheese sauce: Lower the heat to medium-low. Add the cubed Velveeta cheese, cream of mushroom soup, and sour cream to the skillet. Stir gently until the Velveeta cheese is fully melted and the sauce is smooth and creamy.
- Combine chicken and pasta: Add the cooked chicken cubes and drained macaroni to the cheese sauce mixture. Stir until everything is well coated and heated through.
- Add cheddar cheese and top: Remove the skillet from heat. Stir in 1 cup of shredded sharp cheddar cheese. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the top evenly with crushed tortilla chips and the remaining 1 cup of shredded sharp cheddar cheese.
- Bake the casserole: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for about 20 minutes or until the cheese on top is melted and bubbly and the tortilla chips are lightly browned.
- Garnish and serve: Remove from oven and let cool for 5 minutes. Sprinkle freshly chopped cilantro over the casserole. Serve hot, optionally with additional tortilla chips on the side.
Notes
- For a spicier version, use hot diced tomatoes with green chilies instead of mild.
- Rotisserie chicken is a great shortcut and adds flavor, but you can also use leftover cooked chicken or cook your own.
- If you prefer a smoother sauce, you can blend the soup and sour cream mixture before adding the cheeses.
- Fresh cilantro adds a bright contrast, but you can omit it if you’re not a fan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.
