This King Ranch Mac and Cheese is the ultimate upgrade to the traditional macaroni and cheese. Infused with bold Tex-Mex flavors, this dish combines creamy cheese, savory chicken, and zesty spices for a comforting casserole that’s perfect for weeknight dinners or potluck gatherings. The rich combination of sautéed onions, bell peppers, and green chiles paired with chili powder and cumin gives it a flavorful kick, while the creamy Velveeta, cheddar cheese, and sour cream create the luscious texture mac and cheese lovers crave. The addition of shredded chicken and crunchy tortilla chip topping makes it a hearty, crowd-pleasing meal that’s sure to be a hit with family and friends.
Each bite is a delicious fusion of the classic King Ranch casserole and everyone’s favorite pasta dish. Whether served as a standalone main course or a side dish, this casserole is a surefire way to elevate your comfort food game. Plus, it’s versatile—swap out ingredients to suit your taste or add a garnish of fresh cilantro for a burst of flavor and color.
With minimal prep time and simple ingredients, this dish delivers maximum flavor with every bite. Make it for a cozy night in or double the recipe for larger gatherings. Either way, it’s guaranteed to leave everyone asking for seconds. Let’s dive into the recipe!
Ingredients
12 ounces elbow macaroni (or preferred pasta variety)
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
1 (10-ounce) can diced tomatoes with green chiles, undrained
8 ounces Velveeta cheese, cubed
1 teaspoon chili powder
1 teaspoon ground cumin
1 (10.5-ounce) can cream of mushroom soup
1/2 cup sour cream
3 cups cooked chicken, shredded or cubed
1 1/2 cups shredded cheddar cheese, divided
1 cup crushed tortilla chips or Doritos (optional)
Salt and pepper to taste
Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 350°F. Lightly grease a 2-quart baking dish and set it aside.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, melt the butter and olive oil over medium-high heat. Sauté the diced onion and bell pepper for 5 minutes, or until the onion is translucent and the bell pepper softens.
Add the undrained diced tomatoes with green chiles and stir to combine. Lower the heat to medium-low and mix in the cubed Velveeta cheese, chili powder, and cumin. Stir continuously until the cheese is melted and the mixture is smooth.
Remove the skillet from heat and stir in the cream of mushroom soup, sour cream, shredded chicken, and 1 cup of shredded cheddar cheese. Add salt and pepper to taste.
Gently fold in the cooked pasta, ensuring all ingredients are evenly combined.
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle crushed tortilla chips or Doritos on top, if using, and add the remaining shredded cheddar cheese.
Bake the casserole uncovered for 25–30 minutes, or until it is bubbly and heated through.
Allow the dish to rest for 5 minutes before serving. Garnish with fresh cilantro, if desired, and enjoy!
This King Ranch Mac and Cheese is your ticket to indulgent comfort food bliss—perfectly cheesy, slightly spicy, and irresistibly satisfying!
