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 4
King Ranch Mac & Cheese
prep time: 10 MINScook time: 15 MINStotal time: 25 mins
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
1/2 cup sour cream
1 tsp chili powder
1/2 tsp ground cumin
1-1/2 cups shredded Cheddar cheese
Preheat oven to 350°F.
Prepare pasta according to package directions. Drain, set aside.
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.
Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine.
Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.