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This King Ranch Chicken Mac and Cheese is a delicious twist on a classic, filled with the traditional King Ranch chicken flavors I love, combined with delicious mac and cheese. I’ve loaded it up with creamy cheese, spicy tomatoes, chunky chicken, and so much more.
5-Star Review
“I came across this recipe by chance and made it the other night, and must say it was one of the best versions of mac and cheese we’ve ever had! I’ll be making it again and trying some of your other recipes as well.” -Helen
King Ranch Chicken Macaroni and Cheese Recipe
Growing up, King Ranch Chicken was one of the recipes I would ask Mom to make time and time again. I just love the creaminess, the creative flavor combo, and that little touch of spiciness. So, I loaded up this casserole with all the traditional ingredients Mom used and combined them with the creaminess of mac and cheese. What a flavor bomb! Traditional King Ranch Chicken recipes have bits of tortillas baked in, so I added a layer of crushed tortilla chips on top, so I could stay true to the recipe.
Haters of King Ranch Chicken like to complain that it has Velveeta (check) and cream of mushroom soup (check check), but sometimes that’s okay. I find that both of these ingredients add loads of flavor and texture.
Tips for Beginners
- Don’t overcook the pasta. The pasta will continue to bake as the casserole bakes, so make sure it is cooked al dente, or you’ll end up with mushy pasta.
- Any pasta shape works. I love using elbow macaroni, but any short-shaped pasta will work.
- Don’t compromise on the resting time. This allows the casserole to firm up so you can easily cut and serve it.
King Ranch Chicken Mac and Cheese
Ingredients
- 8 oz. small elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium sweet yellow or yellow onion diced
- 1 green bell pepper diced
- 1 10 oz. can diced tomatoes w/green chilies (hot or mild), undrained
- 8 oz. Velveeta cheese cubed
- 1 tsp chili powder
- 1 tsp ground cumin
- 10.5 oz. cream of mushroom soup
- ½ cup sour cream
- 3-4 cups cooked chicken cubed (rotisserie works well)
- 1 cup crushed tortilla chips
- 2 cups shredded sharp cheddar cheese divided into 2 (1 cup) portions
Garnish (optional)
- fresh cilantro chopped
- more tortilla chips
Video
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
- Cook pasta per package directions to al dente and drain.8 oz. small elbow macaroni
- While pasta cooks, heat butter and oil in a large Dutch oven, over med-high heat. Sauté onion and green bell pepper until pepper is tender and onion is translucent.2 tbsp unsalted butter, 2 tbsp olive oil, 1 medium sweet yellow or yellow onion, 1 green bell pepper
- Stir in the undrained can of tomatoes, Velveeta, chili powder and cumin. Cook and stir 1-2 minutes over medium-low heat until cheese melts.1 10 oz. can diced tomatoes w/green chilies, 8 oz. Velveeta cheese, 1 tsp chili powder, 1 tsp ground cumin
- Remove from heat and add the creamed soup, sour cream, chicken, 1-cup shredded cheese and strained hot pasta. Stir well.10.5 oz. cream of mushroom soup, ½ cup sour cream, 3-4 cups cooked chicken, 2 cups shredded sharp cheddar cheese
- Pour the prepared pasta mixture into the greased casserole dish. Cover with crushed tortilla chips. Sprinkle 1 cup shredded cheese on top and bake at 350°F for 30-40 minutes or until casserole is bubbly in the middle.1 cup crushed tortilla chips
- Remove from oven and allow the casserole to rest 5 minutes.
- If desired, garnish with drained green-chili tomatoes, chopped cilantro, and more crushed tortilla chips. Enjoy!fresh cilantro, more tortilla chips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make King Ranch Chicken Mac and Cheese Step by Step
Get the oven going and prepare the pasta: Preheat the oven to 350°F. Spray a 2-quart baking dish with cooking spray. Cook one 8 oz. package of macaroni as per package directions to al dente and drain.
Cook the veggies: Heat 2 tbsp butter and 2 tbsp oil in a large Dutch oven over medium-high heat. Sauté diced onion and diced bell pepper until the pepper is tender and the onion is translucent.
Add tomato, cheese, and spices: Stir one undrained can of diced tomatoes with green chilies, 8 oz. Velveeta, 1 tsp chili powder, and 1 tsp cumin. Cook, stirring for 1-2 minutes over medium-low heat until the cheese melts.
Add the remaining ingredients: Take the pot off the heat, and stir in 1 10.5 oz can cream of mushroom soup, ½ cup sour cream, 3-4 cups cooked chicken, 1 cup shredded cheese, and the hot pasta. Stir well to combine.
Transfer to baking dish and bake: Pour the prepared pasta mixture into the casserole dish and sprinkle with 1 cup crushed tortilla chips and 1 cup cheese.
Bake at 350°F for 30-40 minutes or until casserole is bubbling in the middle. Remove from oven and rest 5 minutes.
Garnish and serve: Garnish with drained green-chili tomatoes, chopped cilantro, and more crushed tortilla chips. Enjoy!
How to Store
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven. You could freeze leftovers, but I find pasta that’s been frozen and thawed has a different texture that I don’t love. If you do want to freeze it, wrap it tightly and freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
This King Ranch mac and cheese is one hearty casserole, so I like to go a little lighter on the sides. I’ll prepare sauteed mushrooms, or to add something green, these garlic parmesan Brussels sprouts are always a favorite option. To start the meal off, I usually prepare a simple green goddess salad.
More Mac and Cheese Recipes To Try
- This One Pot Mac and Cheese is super creamy, cheesy, delicious, and best of all, it comes together in about 15 minutes.
- Panera Mac and Cheese is loaded with tangy white cheddar cheese that’s rich, creamy, and tastes wonderful.
- Baked to perfection, this Mac and Cheese Casserole has 3 layers of cheese under a layer of crunchy, buttery panko topping.
I commented on this before and just made it again because we liked it so much, but I just want to say that I don’t see how in the world this would all fit into a 2 quart casserole. The first time I used a 2.5 quart one, which was tight, and tonight a 3.5 quart. It fit, but there wasn’t all that much space left, certainly not 1.5 quarts’ worth!
Great suggestion! Thank you, Helen!!
I came across this recipe by chance and made it the other night, and must say it was one of the best versions of mac and cheese we’ve ever had! I’ll be making it again and trying some of your other recipes as well.
That makes me so happy to hear! Thanks, Helen!
This sounds like the ultimate comfort food! I’m all about using Velveeta and canned mushroom soup! I’m sure homemade is great, but the canned is just so easy. And Velveeta, YUM. It may not be “real” cheese, but it’s pretty tasty in my book :-)