Description
Tired of your regular mac and cheese recipe? Then turn up the heat a little and try this King Ranch Mac and Cheese, packed with Rotisserie chicken, grated cheddar cheese, bell peppers, creamy pasta, and more!
Ingredients
Scale
- 8 ounces cavatappi pasta
- 2 tablespoons butter
- 1/2 medium yellow onion, diced
- 1/2 medium green bell pepper. seeded and diced
- 1/2 medium red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 (10- ounce) can diced tomatoes with green chilis
- 1 pound pasteurized prepared cheese, cubed (like Velveeta)
- 1/2 cup sour cream
- 2/3 cup half and half
- 1 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 4 cups cooked chicken (I like to use shredded Rotisserie Chicken)
- 1 1/2 cups grated cheddar cheese
Instructions
- Preheat oven to 400°F
- Boil the pasta according to the package directions and drain.
- While the pasta is boiling heat a large skillet over medium heat. Melt the butter in the skillet and sauté the onion and both bell peppers for 7- 8 minutes, until they are soft. Add in the garlic and cook for one more minute.
- Add the diced tomatoes and cook until almost all of the liquid has evaporated, 3- 4 minutes. Next incorporate the cubed cheese into the mix and stir continuously until the cheese is melted.
- Mix the sour cream and half and half into the cheese mixture, season with cumin and cayenne pepper and finally add in the chicken.
- In a 3- quart Dutch oven or baking dish combine the chicken/cheese mixture with the cooked pasta evenly.
- Sprinkle with the grated cheese and bake for 5- 10 minutes until the cheese is melted and the mixture is bubbly.
- Serve immediately.