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
Scale
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
