Description
King Ranch Mac and Cheese is a comforting, cheesy casserole combining elbow pasta, creamy Velveeta cheese, spicy Rotel tomatoes, tender chicken, and a blend of flavorful seasonings, all baked to bubbly perfection. This hearty Southern-inspired dish is perfect for family dinners and offers a rich, satisfying twist on classic mac and cheese.
Ingredients
Scale
Pasta
- 8 ounces elbow pasta
Cheese Mixture
- 1 can (10 ounces) Rotel tomatoes, undrained
- 1/4 cup white onion, chopped very fine
- 8 ounces Velveeta cheese
- 1½ cups shredded cheddar 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
Instructions
- Preheat and cook pasta: Preheat the oven to 350 degrees F. Boil the elbow pasta in a large pot of water according to package directions until al dente. Drain and set aside.
- Melt cheese mixture: In a medium saucepan over medium-high heat, combine the undrained Rotel tomatoes, finely chopped onion, and Velveeta cheese. Stir constantly until the cheese is fully melted and the mixture is smooth.
- Combine chicken and soup mixture: In a large mixing bowl, add the cooked chicken, cream of chicken soup, sour cream, chili powder, and ground cumin. Mix thoroughly to combine all ingredients evenly.
- Mix all components together: Slowly pour the melted Velveeta cheese and tomato mixture into the chicken mixture. Then, add the cooked pasta. Stir everything together until well combined.
- 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 uncovered in the preheated oven for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese is melted and slightly golden.
Notes
- For extra spice, add a dash of cayenne pepper or hot sauce to the cheese mixture.
- You can substitute cooked rotisserie chicken for convenience.
- Velveeta meltability is key; do not substitute with regular block cheese unless melting carefully.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, use appropriate dairy-free cream soup and cheese alternatives, though this may affect the texture and flavor.
