If you’re dreaming of a creamy, cheesy, Tex-Mex-inspired comfort dish that’s just as easy to love as it is to make, look no further than the King Ranch Chicken Mac and Cheese Recipe. This bubbling casserole brings together tender pasta, juicy chicken, colorful veggies, and a blanket of melted cheese, all kissed with just the right amount of Southwestern spice. It’s the kind of meal that gathers everyone around the table with excitement and keeps them coming back for seconds!
Ingredients You’ll Need
Every ingredient in this King Ranch Chicken Mac and Cheese Recipe is chosen for a reason—they each add their own magic to the flavor, texture, or color of the final dish. Don’t worry, you likely have most of these on hand, and a few fresh additions make all the difference!
- Elbow macaroni (8 ounces): The classic pasta shape for a creamy casserole; feel free to swap for any small pasta you love.
- Butter (2 tablespoons): Adds richness and helps sauté the veggies to perfection.
- Onion, diced (1 small): Brings an aromatic sweetness that’s essential to the flavor base.
- Green bell pepper, diced (1/2): Offers a mild crunch and fresh color.
- Red bell pepper, diced (1/2): Adds vibrant hue and a subtle sweetness.
- Garlic, minced (2 cloves): Infuses the dish with bold, savory notes.
- All-purpose flour (2 tablespoons): Helps thicken the sauce to that dreamy, creamy consistency.
- Chicken broth (1 cup): Deepens the savory flavor of the sauce.
- Milk (1 cup): Makes the sauce luscious and smooth.
- Chili powder (1/2 teaspoon): Lends just enough warmth without being too spicy.
- Cumin (1/2 teaspoon): Adds a subtle, earthy Tex-Mex dimension.
- Salt (1/2 teaspoon): Enhances all the other flavors.
- Black pepper (1/4 teaspoon): For a touch of gentle heat.
- Cooked shredded chicken (2 cups): Rotisserie chicken is a great time-saver for this recipe.
- Diced tomatoes with green chilies, drained (1 can, 10 ounces): Delivers that signature King Ranch tang and a little kick.
- Cheddar cheese, shredded (2 cups): Melts into gooey, sharp goodness—don’t skimp!
- Monterey Jack cheese, shredded (1 cup): Smooth and creamy, it softens the flavor blend.
- Sour cream (1/4 cup): Adds tang and extra silkiness to the sauce.
- Fresh cilantro, chopped (for garnish, optional): Brings a burst of color and freshness to the top.
How to Make King Ranch Chicken Mac and Cheese Recipe
Step 1: Cook the Pasta
Start by boiling the elbow macaroni according to the package directions until it’s perfectly al dente. This ensures your noodles will stand up to the creamy sauce without getting mushy in the oven. Once done, drain them well and set aside—they’ll be ready for their cheesy transformation soon!
Step 2: Sauté the Veggies
Melt the butter in a large skillet or saucepan over medium heat. Toss in your diced onion and both bell peppers, and sauté for about 4 to 5 minutes, stirring occasionally. You’re looking for the veggies to soften and get beautifully fragrant. Add the minced garlic and cook for another 30 seconds, just until aromatic—don’t let it burn!
Step 3: Make the Sauce
Sprinkle the flour over the sautéed veggies and stir for a minute to create a quick roux. This step is key for thickening the sauce without lumps. Slowly whisk in the chicken broth and milk, making sure everything gets combined smoothly. Add the chili powder, cumin, salt, and black pepper, and let the mixture simmer for 3 to 4 minutes until it thickens up just a bit.
Step 4: Bring in the Tex-Mex Magic
Reduce the heat to low, then stir in the shredded chicken, drained diced tomatoes with green chilies, and sour cream. The combination instantly brings those classic King Ranch flavors to life. Fold in the cooked pasta, giving everything a gentle stir so the noodles are evenly coated in that creamy, spiced sauce.
Step 5: Add the Cheese and Bake
Mix in 1 1/2 cups of the cheddar cheese and 1/2 cup of the Monterey Jack cheese, stirring until they melt into the sauce. Pour the entire mixture into a greased 9×13-inch baking dish and spread it out evenly. Scatter the remaining cheese over the top for that irresistible golden crust. Bake at 375°F (190°C) for 15 to 20 minutes, or until the casserole is bubbling and beautifully golden on top.
Step 6: Garnish and Serve
Once out of the oven, let your King Ranch Chicken Mac and Cheese Recipe cool for a few minutes. Sprinkle with chopped fresh cilantro if you like, then dig in while it’s still hot and melty. Pure comfort in every bite!
How to Serve King Ranch Chicken Mac and Cheese Recipe
Garnishes
For an extra pop of color and flavor, I love to top my King Ranch Chicken Mac and Cheese Recipe with a generous sprinkle of fresh cilantro. If you’re feeling fancy, a few slices of fresh jalapeño or a handful of crushed tortilla chips add crunch and visual flair. Even a dollop of extra sour cream can make each serving feel special.
Side Dishes
This casserole is a meal in itself, but it pairs beautifully with a crisp green salad dressed in lime vinaigrette or a bowl of simple black beans. Warm, buttered cornbread is always a welcome side, or you can serve it with roasted veggies to keep things light and balanced.
Creative Ways to Present
Try serving individual portions in small cast iron skillets for a rustic, restaurant-style feel, or spoon it into taco shells for a Tex-Mex mac and cheese taco night! For parties, bake the casserole in muffin tins for easy, hand-held servings—perfect for game day or potlucks.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply cover the casserole dish tightly or transfer portions to an airtight container. Your King Ranch Chicken Mac and Cheese Recipe will keep well in the refrigerator for up to 3 days, and the flavors deepen overnight.
Freezing
This recipe freezes surprisingly well. Cool the casserole completely before wrapping tightly in foil or placing in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for best results.
Reheating
To reheat, cover with foil and bake at 350°F until heated through (about 20 minutes), or microwave individual servings for 2 to 3 minutes. Add a splash of milk if needed to restore creaminess, and top with fresh cilantro or cheese before serving to revive that just-baked taste.
FAQs
Can I use a different kind of pasta?
Absolutely! While elbow macaroni is classic for this King Ranch Chicken Mac and Cheese Recipe, shells, rotini, or penne all work beautifully—just aim for small pasta shapes that hold sauce well.
Is there a way to make this dish spicier?
If you like a little extra heat, add more chili powder or toss in some diced jalapeños with the bell peppers. You can also use pepper jack cheese in place of Monterey Jack for a gentle spicy kick.
Can I prepare this casserole ahead of time?
Definitely! Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When you’re ready to eat, just bake as directed—add a few extra minutes to the baking time if it’s coming straight from the fridge.
What’s the best way to shred chicken for this recipe?
Rotisserie chicken is a lifesaver here—just shred it with two forks or your hands. If you’re cooking chicken from scratch, poach or bake boneless, skinless breasts or thighs until cooked through, then shred while warm for easiest results.
Can I make this King Ranch Chicken Mac and Cheese Recipe gluten-free?
Yes! Just swap in your favorite gluten-free pasta and use a gluten-free flour blend when thickening the sauce. Double-check that your chicken broth and other ingredients are gluten-free, too.
Final Thoughts
This King Ranch Chicken Mac and Cheese Recipe is truly comfort food at its finest—creamy, cheesy, and full of bold Tex-Mex flavors that make every bite a joy. I hope you’ll give it a try and share it with your favorite people. You just might find it becomes a new staple in your dinner rotation!
Print
King Ranch Chicken Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
This King Ranch Chicken Mac and Cheese recipe is a comforting Tex-Mex casserole that combines creamy cheese sauce, tender shredded chicken, and macaroni pasta baked to bubbly perfection. With a spicy kick from diced tomatoes with green chilies and warming spices like chili powder and cumin, it’s a hearty, crowd-pleasing meal perfect for family dinners or casual gatherings.
Ingredients
Pasta
- 8 ounces elbow macaroni (or small pasta of choice)
Vegetables & Aromatics
- 1 small onion (diced)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 2 cloves garlic (minced)
Cheese & Dairy
- 2 tablespoons butter
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 cup sour cream
- 1 cup milk
Proteins
- 2 cups cooked shredded chicken
Liquids & Broth
- 1 cup chicken broth
Seasonings & Others
- 2 tablespoons all-purpose flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can diced tomatoes with green chilies (drained)
- Chopped fresh cilantro (for garnish, optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
- Sauté Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 4 to 5 minutes until the vegetables are softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 1 minute to cook out the raw flour taste.
- Add Liquids and Seasonings: Slowly whisk in the chicken broth and milk until the mixture is smooth and free of lumps. Stir in chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 3 to 4 minutes until the sauce thickens slightly.
- Combine Chicken and Tomatoes: Reduce heat to low. Stir in the shredded cooked chicken, drained diced tomatoes with green chilies, and sour cream. Mix well to incorporate all ingredients.
- Add Pasta and Cheese: Add the cooked macaroni into the sauce mixture and stir to coat evenly. Mix in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese until melted and smooth.
- Transfer and Bake: Grease a 9×13-inch baking dish. Pour the macaroni and cheese mixture into the dish and spread it out evenly. Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese evenly on top.
- Bake: Place the dish in a preheated oven at 375°F (190°C) and bake for 15 to 20 minutes, or until the top is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and allow to cool slightly. Garnish with chopped fresh cilantro if desired. Serve warm.
Notes
- Use rotisserie chicken to save time and add flavor.
- For added crunch, sprinkle crushed tortilla chips on top before baking.
- Leftovers reheat well, making this a great meal prep or next-day lunch option.
- You can substitute the elbow macaroni with other small pasta shapes if preferred.
- Adjust chili powder and diced green chilies quantity to control the spice level.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
