Macaroni and cheese is one of those comfort foods most everyone loves. Maybe because it reminds us of being kids. Or maybe because it’s cheesy covered pasta, which is the most comforting food I can think of.
I love that Macaroni and cheese is a dish you can eat year-round. There are so many different varieties out there, but this King Ranch version is highest in my book. It’s filled with chicken, sour cream, and different spices, that make it so amazing!
King Ranch Mac & Cheese
Recipe adapted from: Southern Living via My Recipes
Makes 6-8 servings
8 ounces Elbow pasta
1 (10 oz) can Rotel tomatoes (undrained)
1/4 cup white Onion, chopped very fine
8 ounces Velveeta processed cheese
2 1/2 cups cooked chicken, cubed or shredded
1 ( 10.75 oz) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese
Directions: Preheat oven to 350 degrees F.
In a large pot of water, boil noodles according to package directions. Drain water. Set aside.
In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until cheese is melted.
In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.
Pour mixture into a 9×13 baking dish. Top with shredded cheddar cheese. Bake for 25-30 minutes, or until hot and bubbly.