Description
This King Ranch Mac and Cheese recipe is a comforting and flavorful casserole that combines creamy Velveeta cheese, shredded chicken, Rotel tomatoes, and elbow pasta. Enhanced with chili powder and cumin, it offers a Tex-Mex twist on classic mac and cheese, baked to bubbly perfection and topped with melted cheddar cheese.
Ingredients
Scale
Paste and Cheese Sauce
- 8 ounces elbow pasta
- 1 can (10 ounces) Rotel tomatoes (undrained)
- 1/4 cup white onion (chopped very fine)
- 8 ounces Velveeta cheese
Chicken Mixture
- 1 pound cooked chicken (cubed or shredded)
- 1 can (10.75 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Topping
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat and Cook Pasta: Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and cook the elbow pasta according to package directions until al dente. Drain the pasta and set it aside.
- Make Cheese Sauce: In a medium saucepan over medium-high heat, combine the undrained Rotel tomatoes, finely chopped white onion, and Velveeta cheese. Stir constantly until the cheese is fully melted and the mixture is smooth. Remove from heat.
- Combine Ingredients: In a large mixing bowl, add the cooked chicken, cream of chicken soup, sour cream, chili powder, and ground cumin. Mix everything together until well combined. Gradually pour in the warm Velveeta and tomato mixture, then fold in the cooked elbow pasta. Stir gently until all ingredients are evenly incorporated.
- Assemble and Bake: Pour the combined mixture into a 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top. Bake the casserole uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned around the edges. Serve hot.
Notes
- For best results, use freshly shredded cheddar cheese rather than pre-shredded for better melting.
- You can substitute cooked rotisserie chicken for convenience.
- Adjust chili powder and cumin to taste for more or less spice.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- If preferred, swap Velveeta with a mix of cream cheese and cheddar cheese for a more homemade cheese sauce.
