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King Ranch Chicken Macaroni and Cheese
King Ranch Chicken Macaroni and Cheese
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Prep Time:
30 minutes
Total Time:
1 hour
Cheesy Tex-Mex macaroni with three cheeses, chiles, fire-roasted tomatoes, and taco seasoning for a flavorful family dinner.
Ingredients:
  • 2 cups uncooked elbow macaroni (8 oz)
  • 1 1/2 cups milk
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 4 oz Kraft™ Velveeta™ cheese product, cubed (from 8-oz package)
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 2 cups shredded cooked chicken
  • 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 1/2 cups corn chips, coarsely crushed
  • Chopped fresh cilantro leaves, if desired
Instructions:
  • Preheat the oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare the macaroni according to package instructions, then drain.
  • In a 4-quart saucepan, heat milk over medium-high heat until steaming and bubbling around the edges. Add 1 cup of Cheddar cheese, Monterey Jack cheese, Velveeta™ cheese, and seasoning mix. Cook over medium-low heat for 4 to 5 minutes, stirring frequently until cheese is melted and sauce is smooth. Remove from heat, then stir in the cooked macaroni until well coated. Lastly, mix in the chicken, tomatoes, and green chiles until fully combined before transferring to a baking dish.
  • Bake covered for 20 minutes. Remove cover, sprinkle remaining 1 cup of Cheddar cheese on top, then bake for 5 to 8 minutes until heated through and cheese is melted. Serve topped with chips and cilantro.

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