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
Scale
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.
