King Ranch Mac and Cheese Recipe- best dish ever! Pasta, chicken, chicken soup, sour cream, Velveeta, cheddar and Rotel – so addictive! He asked me to make it again, twice, while we were still eating it!

This recipe is from the January 2012 Southern Living magazine.  I made a note to try this back in January, and I am kicking myself for waiting so long.  This was SO DANG GOOD!  I mean really, really, really good.  I want to eat this every day! This makes enough for about 6 people.  We ate it for dinner and I ate leftovers for lunch.  It was just as good reheated.  I could eat this every week.  I can’t stop thinking about it!  Make this ASAP; I promise you will love it!

Yield: serves 4Print Recipe

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King Ranch Mac & Cheese

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

ingredients:

• 8-oz corkscrew pasta
• 1 Tbsp dried minced onion flakes
• 1 (10-oz.) can Rotel tomatoes (undrained)
• 8oz Velveeta cheese
• 3 cups chopped cooked chicken
• 1 (10 3/4-oz.) can cream of chicken soup
• ½ cup sour cream
• 1 tsp chili powder
• ½ tsp ground cumin
• 1-½ cups shredded Cheddar cheese

instructions:

1. Preheat oven to 350°F.
2. Prepare pasta according to package directions. Drain, set aside.
3. In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. 
4. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. 
5. Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.
6. Bake for 25-30 minutes or until bubbly.

https://www.plainchicken.com/2012/07/king-ranch-mac-cheese.html

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