If you adore comforting casseroles with a zesty Southwest flair, the King Ranch Chicken Mac and Cheese Recipe will be your new go-to dinner hero. This crowd-pleaser brings together tender chicken, fire-roasted tomatoes, plenty of gooey cheese, and just the right spark of Tex-Mex spice, all swirled into creamy macaroni. Whether you want a make-ahead dish for busy weeknights or a bubbly, cheesy baked meal to impress guests, this casserole delivers both flavor and family-friendly satisfaction in every forkful.
Ingredients You’ll Need
The beauty of the King Ranch Chicken Mac and Cheese Recipe is in its simple, familiar ingredients, each playing a unique role to layer flavors and textures. Don’t skip a thing—these pantry staples and fresh veg are what bring this Tex-Mex masterpiece to life!
- Elbow macaroni (8 ounces): The ideal pasta shape for catching creamy, cheesy sauce in every bite.
- Butter (2 tablespoons): Adds richness while sautéing the veggies for a smooth, savory base.
- Diced onion (1/2 cup): Gives a sweet, aromatic foundation that perfumes the whole dish.
- Diced red bell pepper (1/2 cup): Pops of color and a subtle sweetness to balance the Tex-Mex spices.
- Diced green bell pepper (1/2 cup): Brings a grassy, earthy flavor and crunch that pairs perfectly with the chicken.
- Diced tomatoes with green chilies (1 can, 10 oz, drained): Kicks up the savoriness and adds just a hint of heat without overpowering.
- Cream of chicken soup (1 can, 10.5 oz): The secret weapon for creamy texture, binding all the components together.
- Sour cream (1/2 cup): Adds a light tang and extra silkiness throughout the sauce.
- Cooked and shredded chicken breast (2 cups): Hearty protein that soaks up all the saucy goodness—rotisserie chicken works great!
- Chili powder (1 teaspoon): Infuses that classic King Ranch flavor with warming, mild spice.
- Garlic powder (1/2 teaspoon): Enhances the overall depth of flavor in a pinch.
- Cumin (1/2 teaspoon): Essential for the earthy, smoky notes distinctive to Tex-Mex cuisine.
- Salt (1/2 teaspoon): Ties all the flavors together and brings out every layer.
- Black pepper (1/4 teaspoon): Adds a gentle bite and balances the overall flavor profile.
- Shredded cheddar cheese (2 cups, divided): The ultimate melt factor blended throughout and sprinkled on top.
- Shredded Monterey Jack cheese (1 cup): Extra creamy and mild, balances the cheddar’s sharpness.
- Chopped fresh cilantro (1/4 cup, optional): Brings a burst of freshness and color—perfect as a final flourish.
How to Make King Ranch Chicken Mac and Cheese Recipe
Step 1: Prep the Oven and Pasta
Begin by preheating your oven to 350°F (175°C), so it’s ready when you are. Bring a large pot of salted water to a boil and cook the elbow macaroni just to al dente. Drain and set aside—it will finish cooking in the oven, so don’t overdo it here!
Step 2: Sauté the Veggies
In a large skillet over medium heat, melt the butter and toss in your diced onion and both bell peppers. Sauté for about five minutes, letting them soften and get delightfully fragrant. This savory base is essential for that signature King Ranch Chicken Mac and Cheese Recipe flavor.
Step 3: Build the Tex-Mex Sauce
Add in the drained diced tomatoes with green chilies, cream of chicken soup, and sour cream. Stir thoroughly to combine, then mix in your shredded chicken, chili powder, garlic powder, cumin, salt, and pepper. The mixture should be creamy, colorful, and absolutely packed with Southwest flavor.
Step 4: Combine with Pasta and Cheese
Now, fold in the cooked macaroni, 1 1/2 cups of the cheddar cheese, and the Monterey Jack cheese. Stir everything together until the pasta is nestled in that cheesy, savory sauce. The cheese will start melting and scenting your kitchen—so inviting!
Step 5: Bake to Bubbly Perfection
Lightly grease a 9×13-inch baking dish, and pour everything in, spreading evenly. Sprinkle the remaining 1/2 cup cheddar cheese over the top for that irresistible golden crust. Bake uncovered for 25 to 30 minutes, or until hot, bubbly, and temptingly browned around the edges.
Step 6: Garnish and Serve
If you like, sprinkle freshly chopped cilantro right over the top just before serving. The King Ranch Chicken Mac and Cheese Recipe is now ready to dazzle your table—let it cool for a few minutes so you don’t burn your tongue!
How to Serve King Ranch Chicken Mac and Cheese Recipe
Garnishes
A sprinkle of chopped fresh cilantro immediately adds a pop of color and brightness to this already-vibrant casserole. You can also top with thinly sliced green onions, or try jalapeño rings for extra heat. For an added crunch, scatter crushed tortilla chips on top before the final bake—it’s a game changer for both texture and flavor.
Side Dishes
This hearty main dish shines alongside simple sides that let its robust personality take center stage. A crisp green salad with lime vinaigrette, buttery corn on the cob, or even some quick sautéed zucchini make easy, complementary partners. Cornbread or warm flour tortillas also go deliciously with every cheesy bite of the King Ranch Chicken Mac and Cheese Recipe.
Creative Ways to Present
For a show-stopping dinner, bake the casserole in individual ramekins or mini cast iron skillets—perfect for parties or cozy gatherings. Or, scoop the cheesy goodness straight into taco shells for a playful Tex-Mex spin. The vibrant colors and irresistible aroma make it equally suited for casual family nights or festive potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover King Ranch Chicken Mac and Cheese Recipe keeps beautifully in the refrigerator. Place any cooled leftovers in a tightly sealed container and store for up to three days. The flavors deepen overnight, making tomorrow’s lunch or dinner an absolute delight!
Freezing
This casserole is perfect for freezing—either before or after baking. Wrap the dish tightly in both plastic wrap and aluminum foil for maximum freshness, and freeze for up to three months. To bake from frozen, let thaw overnight in the fridge, then proceed as directed, adding a little time if necessary to heat through completely.
Reheating
For best results, reheat individual portions in the microwave until hot and melty. For larger amounts, cover the baking dish with foil and warm in a 350°F oven until bubbly. If the dish looks a bit dry, stir in a tablespoon or two of milk to revive that gorgeous creaminess.
FAQs
Can I use a different type Main Course
Absolutely! While elbow macaroni is classic and holds onto the sauce perfectly, you can substitute with penne, rotini, or even shells for the King Ranch Chicken Mac and Cheese Recipe. Just be sure not to overcook them initially, since the pasta will continue to soften in the oven.
Can I make this recipe spicier?
Definitely! For an extra kick, swap Monterey Jack for pepper jack cheese, add a pinch of cayenne, or throw in some chopped jalapeños with the sautéed veggies. The beauty of the King Ranch Chicken Mac and Cheese Recipe is how easy it is to customize.
Is this casserole freezer friendly?
Yes, the King Ranch Chicken Mac and Cheese Recipe freezes wonderfully either fully baked or unbaked. Wrap well, label with the date, and store flat in your freezer to save space. It makes a fantastic make-ahead meal for busy months.
What’s the best chicken to use?
Rotisserie chicken is a huge time saver and provides loads of flavor, but you can just as easily cook and shred your own chicken breasts or thighs. As long as it’s moist and neutral, it’ll soak up all the cheesy, Tex-Mex goodness.
Can I assemble it ahead of time?
Absolutely! Assemble the King Ranch Chicken Mac and Cheese Recipe up to a day ahead, cover tightly, and refrigerate until ready to bake. Let the casserole sit out at room temp for 20 to 30 minutes before baking to take the chill off and ensure it heats evenly.
Final Thoughts
If you’re searching for a dinner that delivers comfort, flavor, and pure happiness, don’t wait another day to try this King Ranch Chicken Mac and Cheese Recipe. It’s the kind of meal everyone wants second helpings of and will find its way into your regular rotation in no time. Gather your family and give it a go—you’ll be amazed at just how satisfying Tex-Mex mac and cheese can be!
Print
King Ranch Chicken Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this King Ranch Chicken Mac and Cheese recipe. A Tex-Mex twist on a classic dish that combines creamy cheese, flavorful chicken, and a hint of spice for a satisfying meal.
Ingredients
Macaroni:
- 8 ounces elbow macaroni
Vegetable Mix:
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
Cheese Sauce:
- 1 can (10 oz) diced tomatoes with green chilies (drained)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 2 cups cooked and shredded chicken breast
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the macaroni: Cook the elbow macaroni until al dente, then drain and set aside.
- Prepare the vegetable mix: Sauté onion and bell peppers in butter until softened. Add diced tomatoes, cream of chicken soup, sour cream, shredded chicken, spices, and mix well.
- Combine and bake: Stir in cooked macaroni and 1 1/2 cups cheddar cheese, plus Monterey Jack cheese. Transfer to a baking dish, top with remaining cheddar cheese, and bake for 25–30 minutes.
- Garnish and serve: Garnish with cilantro before serving.
Notes
- Enhance spiciness with pepper jack cheese or cayenne pepper.
- Add a crunchy topping of crushed tortilla chips before baking for extra texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
