King Ranch Mac and Cheese

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This King Ranch Mac and Cheese is loaded with chicken, spice and lots of cheese. Everyone will devour this comforting dish!

King Ranch Mac and Cheese is filled with chicken, sour cream, different spices and loads of cheese.

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 and Cheese is filled with chicken, sour cream, different spices and loads of cheese.


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Macaroni and Cheese
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5 from 3 votes

King Ranch Mac and Cheese

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Holly


  • 8 ounces elbow pasta
  • 1 can (10 ounces) Rotel tomatoes undrained
  • 1/4 cup white onion chopped very fine
  • 8 ounces Velveeta cheese
  • 2 ½ cups cooked chicken cubed or shredded
  • 1 can (10.75 ounces) cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • cups shredded cheddar cheese


  • 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. Spread out evenly. Top with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.
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23 thoughts on “King Ranch Mac and Cheese

  1. This is the BEST mac-n-cheese! I’ve made it regularly since finding it in SL. Even make it in a cast iron skillet. Cannot wait for it to cool off so I can drop it back into the meal rotation!

  2. I made this tonight, and HOLY MOLY!!! This is so much better than I thought it would be, and I knew it would be good!!! I cannot get enough!!

  3. 5 stars
    We thought this was excellent! I followed the recipe, except I sauteed the onion before heating with the Rotel tomatoes and Velveeta; my husband doesn’t like onions, and I figured raw onions would ruin it for him. it was very creamy and a bit spicy and something I’ll definitely be making again.

  4. 5 stars
    I have made this once before, and it was amazing! I would like to make it for my daughters birthday when we have the whole family over and I was wondering if I could make it the day before.

    1. Hi Deb! Yes, you can prepare this the night/day before up until the baking point. Don’t bake! Just cover the baking dish and place in the fridge until you’re ready to bake it. It may need a little bit longer of a baking time since it will be cold. 🙂

  5. 5 stars
    I make this dish…a…lot!! It’s always a huge hit with everyone, adults and kids, and there are never any leftovers when I take it to church potlucks. It’s quick and easy to make. The only things I do differently is I make it with ditalini pasta instead of elbow because it seems the dish is really creamy this way, and I add a little more chicken if I have it, as well as probably more cheese (I use a Mexican blend) on top. Seriously…to die for!! Thanks for the Recipe!

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