King Ranch Chicken Mac and Cheese
Indulge in the ultimate comfort food fusion with King Ranch Chicken Mac and Cheese—a hearty, flavor-packed casserole that combines the zesty, Tex-Mex flair of King Ranch chicken with the creamy, cheesy goodness of mac and cheese. This crowd-pleasing recipe is brimming with tender shredded chicken, diced tomatoes with green chilies, a medley of melted cheddar and Monterey Jack cheeses, and a hint of spices like chili powder and cumin for a subtle kick. Topped with crunchy tortilla chips and baked to golden perfection, it’s an irresistible dish that’s perfect for family dinners, potlucks, or any occasion that calls for a comforting twist on a classic favorite. Ready in under an hour, this rich, creamy casserole serves 8 and is sure to become a household favorite.
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Recipe Information
Ingredients
- 16 ounces macaroni pasta
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups heavy cream
- 10 ounces diced tomatoes with green chilies (Rotel-style)
- 4 ounces cream cheese
- 3 cups shredded cooked chicken
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup crushed tortilla chips
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually pour in the chicken broth and heavy cream, whisking constantly to prevent lumps. Cook the mixture until it thickens, about 3-4 minutes.
Stir in the diced tomatoes with green chilies and cream cheese. Cook until the cream cheese has melted completely, creating a smooth sauce.
Add the shredded cooked chicken, chili powder, garlic powder, and cumin to the sauce. Stir to combine.
Mix the cooked macaroni pasta into the sauce, ensuring every piece is well-coated.
Fold in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Stir until melted and evenly distributed.
Pour the mac and cheese mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining cheddar and Monterey Jack cheeses over the top, followed by an even layer of crushed tortilla chips.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
7073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.0 g | 509% | |
| Saturated Fat | 223.7 g | 1118% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1677 mg | 559% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 436.3 g | 159% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 25.5 g | ||
| Protein | 390.1 g | 780% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2877 mg | 221% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4093 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
