Friday, May 8, 2015

King Ranch Mac & Cheese

This recipe is from the January 2012 Southern Living magazine. I made a note to try this back in January, and I am kicking myself for waiting so long. This was SO DANG GOOD! I mean really, really, really good. I want to eat this every day! This makes enough for about 6 people. We ate it for dinner and I ate leftovers for lunch. It was just as good reheated. I could eat this every week. I can't stop thinking about it! Make this ASAP; I promise you will love it!

8-oz corkscrew pasta
1 Tbsp dried minced onion flakes
1 (10-oz.) can Rotel tomatoes (undrained)
8 oz Velveeta cheese
3 cups chopped cooked chicken (about one rotisserie chicken)
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 tsp chili powder
1/2 tsp ground cumin
1 1/2 cups shredded Cheddar cheese
Preheat oven to 350°.

Prepare pasta according to package directions. Drain, set aside.

In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9x13-inch pan. Top with shredded cheddar cheese.

Bake for 25-30 minutes or until bubbly.

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