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
Scale
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.
