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
Scale
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.
