King Ranch Chicken Mac and Cheese is a delicious and satisfying casserole dish that combines two classic comfort foods: macaroni and cheese and chicken casserole. This dish is named after the famous King Ranch in Texas, known for its delicious Tex-Mex cuisine.
How To Make:
To make King Ranch Chicken Mac and Cheese, cooked macaroni is tossed with a creamy and spicy cheese sauce, diced cooked chicken, diced green chilies, and diced tomatoes with green chilies. The mixture is then baked in the oven until bubbly and golden brown.
The cheese sauce in this dish is made with a combination of shredded cheddar and Monterey Jack cheese, milk, butter, and a blend of spices like cumin, chili powder, and garlic powder. This gives the dish a rich, flavorful, and slightly spicy taste that is sure to satisfy your taste buds.
This casserole is perfect for serving at family gatherings, potlucks, or even just as a comforting weeknight dinner. It can also be made ahead of time and reheated for an easy and delicious meal.
Tips and Variations:
Tips:
For a creamier texture, add a dollop of sour cream or cream cheese to the cheese sauce before baking.
Use leftover chicken or precooked rotisserie chicken to save time.
Add some extra veggies like chopped bell peppers, onions, or mushrooms for some added nutrition and flavor.
For a healthy choice, use gluten-free or whole-wheat pasta.
Top with breadcrumbs or crushed tortilla chips for a crunchy texture.
Variations:
Chicken should be left out and vegetarian broth should be used in its place. Add extra veggies like spinach, zucchini, or corn.
Seafood: Substitute the chicken with shrimp or crab meat.
Mexican-style: Add black beans, corn, and diced jalapenos to the mixture. Top with chopped cilantro and serve with salsa and guacamole.
BBQ-style: Add some BBQ sauce to the cheese sauce and substitute the chicken with pulled pork or smoked brisket.
Italian-style: Substitute the cheddar and Monterey Jack cheese with Italian cheese like mozzarella and parmesan. Add some Italian seasoning and chopped sun-dried tomatoes. Top with breadcrumbs and bake until golden brown.
Ingredients:
- 1 pound elbow macaroni
- 2 cups cooked, diced chicken breast
- 1 Green chile and diced tomatoes in one can (10 ounces)
- 1 can dice green chilies (4 ounces)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions:
Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish.
Follow the directions on the package to prepare the elbow macaroni until it is al dente. Drain and set aside.
In a large bowl, mix together the cooked macaroni, diced chicken breast, diced tomatoes with green chilies, and diced green chilies.
Butter should be melted in a pan on medium heat. Add the flour and whisk continuously until smooth. Cook for 1-2 minutes until golden brown.
Slowly whisk in the milk and chicken broth, making sure to whisk out any lumps. Salt, chili powder, garlic powder, and cumin should be added. Simmer with constant stirring for 5-7 minutes or until the sauce thickens.
Remove the sauce from the heat and stir in the shredded cheddar cheese and Monterey Jack cheese until melted.
Pour the cheese sauce over the macaroni mixture and stir until everything is evenly coated.
Spread it out evenly in the baking dish after pouring the mixture in.
Bake for twenty-five to thirty minutes, or until bubbling and golden.
Let cool for a few minutes before serving. Enjoy your delicious King Ranch Chicken Mac and Cheese!