All hail the new king of the dinner table! King Ranch Mac & Cheese remembers that the melty, sharp flavors of cheese are made even better with a contrasting flavor, so it brings in the zest, the tang, and the creaminess of classic ranch flavors to the cheesy and tender pasta! Oh, and King Ranch Mac & Cheese is also a benevolent ruler that wants to make sure you feel truly satisfied with your dish, so it adds in some chicken flavoring and some savory chopped chicken for good measure! The reign of this amazing meal will go on forever, especially when you start thinking about leftovers!
Ingredients
- 8 ounces cellentani pasta
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (8-ounce) package Velveeta® cheese, cubed
- 3 cups chicken, cooked and chopped
- 1 (10.75-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 10-inch cast-iron skillet or 11×7-inch baking dish.
Step 3 –Cook the pasta to al dente, according to the package directions.
Step 4 –Melt the butter in a large Dutch oven over medium-high heat.
Step 5 –Add the onions and the bell peppers to the butter and sauté until they are tender, about 5 minutes.
Step 6 –Stir the tomatoes with green chilies and their juices and the cheese cubes and cook, stirring constantly until the cheese has melted, about 2 minutes.
Step 7 –Stir the chicken, the cream of chicken soup, the sour cream, the chili powder, the cumin, and the hot cooked pasta into the sauce mixture until it is blended.
Step 8 –Spoon the chicken mixture into the prepared cast-iron skillet.
Step 9 –Sprinkle the mac and cheese with the cheddar cheese.
Step 10 –Bake until the mac and cheese is bubbly, about 25-30 minutes.
Step 11 –Serve.
