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!
King Ranch Mac & Cheese
ingredients:
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8-oz corkscrew pasta
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1 Tbsp dried minced onion flakes
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1 (10-oz.) can Rotel tomatoes (undrained)
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8oz Velveeta cheese
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3 cups chopped cooked chicken
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1 (10 3/4-oz.) can cream of chicken soup
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½ cup sour cream
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1 tsp chili powder
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½ tsp ground cumin
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1-½ cups shredded Cheddar cheese
instructions:
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Preheat oven to 350°F.
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Prepare pasta according to package directions. Drain, set aside.
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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.
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Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine.
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Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.
- Bake for 25-30 minutes or until bubbly.
Do you think you could make it without adding any meat to it? Like leave it the same and just leave out the chicken?
Kady – you can use the same pot you boil the pasta in to make the chicken mixture. Enjoy!