If you love comforting, cheesy dishes with a Tex-Mex twist, you absolutely have to try this King Ranch Chicken Mac and Cheese Recipe. It takes the classic mac and cheese to a whole new level by adding tender shredded chicken, sautéed bell peppers, and a vibrant blend of spices that bring warmth and depth to every bite. This dish is creamy, hearty, and perfect for dinner parties, weeknight meals, or any occasion where you want to impress without spending hours in the kitchen. Once you make it, King Ranch Chicken Mac and Cheese Recipe will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
The magic of this King Ranch Chicken Mac and Cheese Recipe lies in its simple yet thoughtful ingredients. Each one plays a crucial role, from the creamy cheeses that create that irresistible gooey texture, to the flavorful veggies and spices that elevate the dish with color and a delicious Tex-Mex flair.
- 8 ounces elbow macaroni: The perfect little pasta shape to soak up all the cheesy sauce and spices.
- 2 tablespoons butter: Adds richness and helps sauté the veggies for maximum flavor.
- 1 small onion (diced): Brings sweetness and depth that balances the creaminess beautifully.
- 1/2 green bell pepper (diced): Adds a fresh, crisp bite and vibrant color.
- 1/2 red bell pepper (diced): Offers a touch of sweetness and eye-catching contrast.
- 2 cloves garlic (minced): For that indispensable savory punch that ties everything together.
- 2 tablespoons all-purpose flour: Thickens the sauce to luscious perfection.
- 1 cup chicken broth: Infuses the sauce with savory depth.
- 1 cup milk: Keeps the sauce creamy and smooth without overpowering the flavors.
- 1/2 teaspoon chili powder: Gives the signature Tex-Mex kick to the dish.
- 1/2 teaspoon cumin: Adds a warm, earthy undertone that makes the flavors pop.
- 1/2 teaspoon salt: Enhances and balances all the other ingredients.
- 1/4 teaspoon black pepper: Provides just the right amount of spice.
- 2 cups cooked shredded chicken: This hearty protein makes the dish satisfying and filling.
- 1 (10-ounce) can diced tomatoes with green chilies (drained): Brings juiciness and a subtle heat that complements the cheese perfectly.
- 2 cups shredded cheddar cheese: The star ingredient for classic cheesy richness.
- 1 cup shredded Monterey Jack cheese: Melts beautifully and adds a mellow, buttery flavor.
- 1/4 cup sour cream: Adds tanginess and creaminess to round out the sauce.
- Chopped fresh cilantro (for garnish, optional): A fresh herb topping that brightens the final presentation.
How to Make King Ranch Chicken Mac and Cheese Recipe
Step 1: Cook the pasta
Start by cooking the elbow macaroni according to the package directions until it’s al dente. This ensures the pasta will have a slight bite to it and won’t become mushy after baking. Drain the pasta well and set it aside so it’s ready to soak up all those amazing flavors later on.
Step 2: Sauté the vegetables
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and both bell peppers, cooking them for 4 to 5 minutes until they soften and become fragrant. Then, stir in the minced garlic and cook for an additional 30 seconds, releasing its rich aroma that complements the other ingredients perfectly.
Step 3: Make the sauce base
Sprinkle the flour evenly over the sautéed veggies and stir for about a minute to eliminate any raw flour taste. Slowly whisk in the chicken broth and milk until the mixture is smooth and creamy. Add the chili powder, cumin, salt, and black pepper, then let the sauce simmer gently for 3 to 4 minutes until it thickens slightly and the spices fully meld into the creamy base.
Step 4: Combine chicken and tomatoes
Lower the heat to low, then stir in the shredded cooked chicken, drained diced tomatoes with green chilies, and sour cream. This step introduces tender protein and a hint of tang that balances the cheesy richness and spicy tomato bits.
Step 5: Mix in pasta and cheese
Fold the cooked pasta into the sauce, making sure every piece is generously coated. Stir in 1 1/2 cups of the cheddar cheese and 1/2 cup of the Monterey Jack cheese until melted and silky. This creates that irresistibly gooey texture that every good mac and cheese needs.
Step 6: Bake to golden perfection
Transfer the cheesy mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top and bake in a preheated 375°F (190°C) oven for 15 to 20 minutes. The bake time lets the dish bubble up and develop a golden, slightly crispy topping that adds delightful texture to every bite.
How to Serve King Ranch Chicken Mac and Cheese Recipe
Garnishes
A little chopped fresh cilantro sprinkled on top just before serving gives this dish a fresh, herbal brightness that cuts through the richness and adds beautiful color. If cilantro is not your thing, a light dusting of paprika can add a lovely smoky note instead.
Side Dishes
This King Ranch Chicken Mac and Cheese Recipe pairs wonderfully with a crisp green salad or steamed veggies like broccoli or green beans. These lighter sides offer a refreshing contrast and round out the meal nicely without competing with the bold flavors of the casserole.
Creative Ways to Present
For a fun twist, try serving small portions in individual ramekins for a charming presentation. Alternatively, topping the casserole with crushed tortilla chips before baking adds a welcome crunch that plays beautifully with the creamy texture inside.
Make Ahead and Storage
Storing Leftovers
Leftover King Ranch Chicken Mac and Cheese can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, making leftovers just as tasty as the first serving.
Freezing
This recipe freezes well, making it a great make-ahead option. To freeze, bake the casserole fully, let it cool completely, then wrap it tightly with plastic wrap and aluminum foil before placing it in the freezer. It can be stored frozen for up to 2 months.
Reheating
To reheat, thaw the casserole overnight in the fridge if frozen. Warm it in a 350°F (175°C) oven until heated through and bubbly again, about 20–25 minutes. If you’re reheating individual portions, the microwave works great for a quick fix, just cover loosely to retain moisture.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is classic and perfect for this dish, you can substitute small shells, rotini, or penne. Just make sure to adjust cook times accordingly and keep the pasta al dente before baking.
Is rotisserie chicken a good shortcut?
Yes, using pre-cooked rotisserie chicken is a fantastic shortcut that saves time and adds great flavor. Just shred it and use as directed in the recipe for a quick weeknight meal.
Can I make this recipe vegetarian?
You can easily make a vegetarian version by omitting the chicken and adding hearty vegetables like mushrooms or zucchini. Consider using vegetable broth instead of chicken broth for a fully vegetarian dish.
What if I don’t have Monterey Jack cheese?
If Monterey Jack isn’t available, you can use mozzarella or a mild white cheddar as a substitute. It will still melt smoothly and complement the sharpness of the cheddar cheese nicely.
How spicy is the dish?
The chili powder and green chilies add a mild to medium heat level, but it’s quite balanced and not overpowering. You can adjust the chili powder amount to your taste or skip it altogether for a gentler flavor.
Final Thoughts
Making the King Ranch Chicken Mac and Cheese Recipe is like inviting a big warm hug to your dinner table. It’s cheesy, flavorful, and comforting with a spicy Tex-Mex twist that makes every bite special. Whether you’re cooking for your family or feeding a crowd, this dish will have everyone asking for seconds. Go ahead and give it a try—you’ll wonder how you ever lived without this delicious casserole in your life!
Print
King Ranch Chicken Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Kid-Friendly
Description
This King Ranch Chicken Mac and Cheese combines tender shredded chicken, a blend of melted cheddar and Monterey Jack cheeses, and a flavorful Tex-Mex sauce baked over perfectly cooked elbow macaroni. With sautéed peppers, onions, and a kick of chili powder and cumin, this creamy casserole is a comforting and hearty main course perfect for family dinners or casual gatherings.
Ingredients
Pasta
- 8 ounces elbow macaroni (or small pasta of choice)
Sauce and Vegetables
- 2 tablespoons butter
- 1 small onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Protein and Cheese
- 2 cups cooked shredded chicken
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well and set aside to keep warm.
- Sauté Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and both green and red bell peppers. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
- Add Garlic and Flour: Stir in minced garlic and cook for about 30 seconds to release its aroma. Sprinkle the flour over the sautéed vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- Create Sauce Base: Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps and create a smooth sauce. Add chili powder, cumin, salt, and black pepper to season the sauce. Let it simmer gently for 3 to 4 minutes until it thickens slightly.
- Combine Chicken and Tomatoes: Reduce the heat to low. Stir in the shredded cooked chicken, drained diced tomatoes with green chilies, and sour cream. Mix thoroughly to combine all ingredients and maintain a creamy consistency.
- Add Pasta and Cheese: Incorporate the cooked pasta into the sauce mixture, stirring to coat the pasta evenly. Then mix in 1 1/2 cups of cheddar cheese and 1/2 cup of Monterey Jack cheese until they melt into the creamy mixture.
- Prepare for Baking: Grease a 9×13-inch baking dish and pour the pasta and cheese mixture into it, spreading evenly. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheese on top for a golden cheesy crust.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole for 15 to 20 minutes, or until the top is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro if desired. Serve hot for a comforting and flavorful meal.
Notes
- Use rotisserie chicken as a convenient shortcut for shredded chicken.
- For added crunchy texture, sprinkle crushed tortilla chips on top before baking.
- Leftovers reheat well, making this recipe perfect for next-day lunches.
