If you’re craving a cozy, utterly comforting casserole that brings a delightful Tex-Mex twist to classic creamy pasta, then the King Ranch Chicken Mac and Cheese Recipe is going to become your new best friend. This dish is a luscious blend of cheesy goodness, tender chicken, and just the right kick from chili-spiced tomatoes, all woven together with the familiar warmth of macaroni. It’s the kind of recipe that fills your kitchen with an irresistible aroma and guarantees smiles at the dinner table. Whether you’re feeding family, friends, or yourself after a long day, this hearty casserole feels like a warm hug that’s impossible to resist.
Ingredients You’ll Need
This recipe uses straightforward ingredients that work beautifully together, creating layers of flavor, texture, and color. Each one plays a crucial role, from the creamy Velveeta that melts perfectly, to the bright green bell pepper adding freshness and crunch. Here’s what you need to gather before diving in:
- 8 oz. small elbow macaroni: The perfect pasta shape to hold on to that cheesy, spicy sauce in every bite.
- 2 tablespoons unsalted butter: Adds richness and helps sauté the veggies to perfection.
- 2 tablespoons olive oil: A splash that complements the butter and brings out the veggies’ flavors.
- 1 medium sweet yellow or yellow onion, diced: Brings sweet, savory depth to the sauce base.
- 1 green bell pepper, diced: Adds a fresh, crisp counterpoint to the creaminess.
- 1 (10 oz.) can diced tomatoes with green chilies (hot or mild), undrained: Infuses the dish with flavorful spice and juiciness.
- 8 oz. Velveeta cheese, cubed: Melts into a velvety, creamy cheese sauce that’s the heart of this recipe.
- 1 teaspoon chili powder: Boosts the Tex-Mex vibe with warm, smoky spices.
- 1 teaspoon ground cumin: Adds an earthy, aromatic note that deepens the flavor profile.
- 10.5 oz. cream of mushroom soup: Brings a savory, smooth thickness to the casserole.
- ½ cup sour cream: Adds a tangy creaminess that balances spice and complements the cheese.
- 3-4 cups cooked chicken, cubed (rotisserie works well): Tender protein that makes this dish hearty and satisfying.
- 1 cup crushed tortilla chips: Provides a delightful crunchy texture topping.
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions: Melts beautifully and adds a sharp, zesty finish both inside and on top.
- Fresh cilantro, chopped: Brings a fresh, herbal brightness to garnish and tie everything together.
- Additional tortilla chips: For serving or extra crunch on top.
How to Make King Ranch Chicken Mac and Cheese Recipe
Step 1: Cook the Macaroni
Start by boiling your elbow macaroni in a large pot of salted water until it’s just al dente—meaning it’s tender but still has a bit of a bite. This will ensure that the pasta doesn’t get mushy after baking. Drain it well and set aside, but keep it warm if you can, so it’s ready to absorb that rich sauce.
Step 2: Sauté the Vegetables
In a large skillet, melt the unsalted butter together with olive oil over medium heat. Add the diced sweet yellow onion and green bell pepper, cooking until they soften and become fragrant—about 5 minutes. These veggies are the flavor base, so be patient and let them get slightly caramelized for maximum sweetness and depth.
Step 3: Build the Sauce
Add the can of diced tomatoes with green chilies (undrained) to the skillet, stirring to combine. Sprinkle in the chili powder and ground cumin to infuse that southwestern character. Next, stir in the cubed Velveeta cheese so it begins melting into the veggies and tomatoes. The cream of mushroom soup comes next, adding a luxurious smoothness, followed by the sour cream, which balances the heat with tangy richness. Stir continuously until everything is well combined and creamy.
Step 4: Combine Chicken and Pasta
Toss your cooked chicken cubes and drained macaroni into the skillet with the sauce. Gently fold everything together so each pasta noodle is coated in the cheesy, spicy mixture and the chicken is evenly distributed. This part is where the magic happens as all elements unify into the ultimate comfort meal.
Step 5: Layer and Bake
Preheat your oven to 350°F (175°C). Transfer half of the macaroni and chicken mixture into a buttered casserole dish. Sprinkle with one cup of shredded cheddar cheese, then add the rest of your pasta mixture. Top with the remaining cup of shredded cheddar cheese and crushed tortilla chips to create a golden, crispy crust as it bakes. Bake uncovered for about 25 minutes until bubbly and the cheese topping melts into a glorious, slightly crispy finish.
How to Serve King Ranch Chicken Mac and Cheese Recipe
Garnishes
A sprinkle of fresh chopped cilantro right before serving brightens up the rich casserole with a pop of herbal freshness. You can toss on extra crushed tortilla chips too, adding an inviting crunch that contrasts beautifully with the creamy interior.
Side Dishes
This indulgent King Ranch Chicken Mac and Cheese Recipe pairs wonderfully with lighter sides like a crisp green salad tossed with lime vinaigrette or steamed vegetables to balance the richness. For a real fiesta feel, serve with guacamole, salsa, or a bowl of black beans on the side.
Creative Ways to Present
For casual gatherings, scoop the King Ranch Chicken Mac and Cheese Recipe into individual mini casseroles or oven-safe ramekins for personal servings. Garnish with a sprig of cilantro and a wedge of lime on the side for a restaurant-style touch that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious casserole, store any leftovers in an airtight container placed in the refrigerator. They’ll stay fresh for up to 4 days. Before covering, allow the dish to cool slightly but not completely, to avoid condensation making the topping soggy.
Freezing
If you want to prepare this King Ranch Chicken Mac and Cheese Recipe in advance, it freezes beautifully. Assemble in a freezer-safe dish but don’t bake it yet. Wrap tightly with foil and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed.
Reheating
Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F oven until bubbly and crisp on top again. If microwaving, add a splash of milk or cream on top to maintain creaminess and prevent drying out.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While elbow macaroni is traditional, you can experiment with small shells, rotini, or penne to change up the texture, as long as they are bite-sized to hold the sauce well.
Is rotisserie chicken the best option for this dish?
Rotisserie chicken is convenient and flavorful, making it a popular choice, but you can also use leftover roasted chicken, grilled chicken breasts, or even shredded turkey if you prefer.
Can I make this recipe milder or spicier?
Definitely adjust the heat to your taste. Use mild diced tomatoes with green chilies for a gentler flavor or choose hot for extra kick. You can also increase or reduce the chili powder and cumin accordingly.
What can I substitute for Velveeta cheese?
If you can’t find Velveeta, use a combination of processed cheese slices or a smooth melting cheese like Monterey Jack, but the sauce won’t be quite as creamy and smooth.
Is this recipe suitable for meal prep?
Yes! King Ranch Chicken Mac and Cheese Recipe reheats well, making it an excellent choice for meal prep. Just portion it out into airtight containers for quick, ready-to-eat lunches or dinners throughout the week.
Final Thoughts
There’s something truly special about the King Ranch Chicken Mac and Cheese Recipe—it combines nostalgia, hearty comfort, and a dash of Tex-Mex flair all in one dish. I encourage you to try it soon, whether for a weeknight family dinner or as a delicious crowd-pleaser for guests. Once you make this, I promise it will become a cherished staple, sparking joy and making memories around your table with every cheesy, spicy bite.
Print
King Ranch Chicken Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
King Ranch Chicken Mac and Cheese is a comforting fusion dish combining creamy macaroni and cheese with the bold flavors of Tex-Mex cuisine. This recipe features tender cooked chicken, diced tomatoes with green chilies, and classic spices blended seamlessly with cheddar and Velveeta cheeses, topped with crispy tortilla chips and fresh cilantro for a delightful crunch and burst of freshness. Perfect for a family dinner or casual gathering, this hearty casserole balances cheesy richness with savory, mildly spicy notes.
Ingredients
Pasta
- 8 oz. small elbow macaroni
Cheese & Dairy
- 2 tablespoons unsalted butter
- 8 oz. Velveeta cheese, cubed
- ½ cup sour cream
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions
Vegetables & Aromatics
- 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
Protein
- 3–4 cups cooked chicken, cubed (rotisserie works well)
Pantry & Spices
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 10.5 oz. cream of mushroom soup
- 1 cup crushed tortilla chips
Garnish
- Fresh cilantro, chopped
- Additional tortilla chips
Instructions
- Cook the pasta: Boil the small elbow macaroni in salted water according to the package instructions until al dente. Drain and set aside.
- Sauté vegetables: In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the diced onion and green bell pepper. Cook until softened and translucent, about 5 minutes.
- Add spices and tomatoes: Stir in the chili powder and ground cumin to the sautéed vegetables, and cook for another minute to release their aroma. Then add the can of diced tomatoes with green chilies (undrained) and mix well, allowing the mixture to simmer for about 3-4 minutes.
- Create cheese sauce base: Reduce heat to low and add the cubed Velveeta cheese, stirring until melted and smooth. Then mix in the cream of mushroom soup and sour cream until well combined, creating a creamy, flavorful sauce.
- Combine chicken and macaroni: Fold in the cooked, cubed chicken and cooked macaroni into the sauce mixture. Mix evenly to coat all ingredients with the cheesy sauce.
- Assemble casserole: Transfer the mixture to a baking dish. Sprinkle the crushed tortilla chips evenly over the top, then add 1 cup of shredded sharp cheddar cheese on top of the chips.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 20-25 minutes, or until the cheese is melted, bubbly, and golden around the edges.
- Add final cheese topping: Remove the casserole from the oven, sprinkle with the remaining 1 cup of shredded sharp cheddar cheese, and return it to the oven for an additional 5 minutes until the cheese topping melts.
- Garnish and serve: Remove the casserole from the oven and let it cool slightly. Sprinkle with freshly chopped cilantro and additional tortilla chips for extra crunch before serving.
Notes
- Rotisserie chicken is a convenient shortcut and adds great flavor, but any cooked chicken works.
- Use mild or hot diced tomatoes with green chilies depending on your spice preference.
- For a creamier texture, you can add a splash of milk when melting the Velveeta cheese.
- To make ahead, prepare the casserole through step 6, cover, and refrigerate. Bake when ready and adjust baking time as needed.
- Substitute the cream of mushroom soup with cream of chicken soup for variation.
- Ensure the crushed tortilla chips are used as a topping for nice texture contrast, not stirred inside.
