Description
Indulge in the ultimate comfort food with this King Ranch Chicken Mac and Cheese recipe. Creamy and flavorful, this Tex-Mex twist on a classic dish is sure to become a family favorite.
Ingredients
Scale
Main Ingredients:
- 12 ounces elbow macaroni
- 2 tablespoons butter
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 (10-ounce) can diced tomatoes with green chilies (drained)
- 2 cups cooked shredded chicken
Seasonings:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Cheese Sauce:
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain and set aside.
- Prepare the Base: In a large skillet, sauté onion and red bell pepper in butter until softened. Add garlic, tomatoes, chicken, seasonings, and cook until heated through.
- Make the Sauce: Sprinkle flour over the mixture, then whisk in milk. Simmer until thickened. Stir in sour cream, cheddar, and Monterey Jack cheeses until smooth.
- Combine and Serve: Add cooked macaroni to the sauce, mix well. Serve hot, garnished with cilantro if desired.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier version, use hot diced tomatoes with green chilies or add jalapeños.
- Leftovers reheat well and can be baked with a breadcrumb topping for a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
