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
Scale
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
