Description
King Ranch Mac and Cheese is a rich and comforting Tex-Mex casserole that combines tender elbow macaroni with sautéed bell peppers, onions, shredded chicken, and a creamy cheese sauce made with sharp cheddar and Monterey Jack cheese. Infused with classic spices like chili powder and cumin, this hearty dish is baked to bubbly perfection and garnished with fresh cilantro, making it an ideal main course for a cozy dinner.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni
Vegetables and Chicken
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (10 ounces) diced tomatoes with green chiles, drained
- 2 cups cooked shredded chicken
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Garnish
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease serving.
- Cook Pasta: Boil the elbow macaroni according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Sauté Vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and diced red and green bell peppers. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Tomatoes and Chicken: Stir in the drained diced tomatoes with green chiles and the cooked shredded chicken. Cook for an additional 2 to 3 minutes to blend the flavors.
- Make the Cheese Sauce: Sprinkle the flour over the vegetable and chicken mixture. Stir thoroughly to coat everything evenly with the flour. Gradually pour in the whole milk and heavy cream while stirring constantly to prevent lumps. Continue stirring and cook the sauce until it thickens, about 4 to 5 minutes.
- Season the Sauce: Add chili powder, ground cumin, garlic powder, salt, and black pepper to the thickened sauce. Reduce the heat to low.
- Melt the Cheese: Stir in the shredded sharp cheddar and Monterey Jack cheeses until fully melted and smooth within the sauce. Remove the skillet from heat.
- Incorporate Sour Cream: Fold the sour cream into the cheese sauce gently until well combined for a creamy texture.
- Combine with Pasta: Add the cooked macaroni to the sauce mixture. Stir thoroughly to ensure the macaroni is evenly coated with the cheesy mixture.
- Assemble and Bake: Transfer the mac and cheese mixture into the prepared baking dish, spreading it out evenly. Bake uncovered in the preheated oven for 20 to 25 minutes until the casserole is hot and bubbly around the edges.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 to 10 minutes to set. Before serving, sprinkle the chopped fresh cilantro over the top as a bright, fresh garnish.
Notes
- Rotisserie chicken works well for convenience and adds great flavor.
- For extra heat, add a diced jalapeño when sautéing the vegetables.
- You can substitute pepper jack cheese for a spicier flavor.
