Some days just call for macaroni and cheese. Looking to add a new quick and delicious meal to your list of family favorites? This dish has all of the flavors of the classic casserole, King Ranch Chicken, and is combined with the comfort of cheesy baked pasta. What could be bad? Nothing. Nothing at all. In a little over thirty minutes (including baking time) this zesty yet comforting King Ranch Chicken Mac and Cheese will be on the table, and lets just say… it will be gone before you know it!
One dish meals are fantastic for weeknight dinners for so many reasons. Like I said above, it’s done in a little over a half hour, plus there is minimal clean up. Sounds like a winner to me! Southern Living Magazine does it again, blending two classic southern recipes into one amazing dish. Let’s just say, this dish is worth the indulgence.
1/2 (16-oz.) package cellentani pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese
- Preheat oven to 350°. Prepare pasta according to package directions.
- Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
- Bake at 350° for 25 to 30 minutes or until bubbly.
*Recipe from: SOUTHERN LIVING MAGAZINE, JANUARY 2012