King Ranch Chicken Mac And Cheese Recipe 475

CHICKEN RANCH MACARONI AND CHEESE

Steps:

• In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
• Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
• Wipe out the skillet to use for the macaroni and cheese.
• In the skillet, melt the butter over medium heat.
• Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
• Remove from heat and gradually pour in the warm milk, whisking constantly.
• Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
• Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.
• Add the cheeses, stirring to melt.
• Pour the cooked noodles over the top of the sauce. Stir to combine.
• Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.

KING RANCH CHICKEN MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook macaroni as directed on package; drain.
• In 4-quart saucepan, heat milk over medium-high heat until steaming and bubbling around edges. Stir in 1 cup of the Cheddar cheese, the Monterey Jack cheese, Velveeta™ cheese and seasoning mix. Continue to cook over medium-low heat 4 to 5 minutes, stirring frequently, until cheese is melted and sauce is smooth; remove from heat. Add cooked macaroni to cheese sauce, stirring to coat. Stir in chicken, tomatoes and green chiles until well mixed; transfer to baking dish.
• Cover and bake 20 minutes. Uncover; sprinkle remaining 1 cup Cheddar cheese on top, and bake 5 to 8 minutes or until heated through and cheese is melted. Top with chips and cilantro before serving.

CHICKEN RANCH MAC & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.

KING RANCH CHICKEN MAC AND CHEESE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees. Prepare pasta according to package directions. Melt butter in a large dutch oven over medium high heat. Add onion, and sauté 5 minutes, or until tender. Stir in tomatoes and green chilies and Velveeta; 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 9x13-inch baking dish. Sprinkle with shredded cheddar cheese. Bake for 25-30 minutes, until bubbly.

KING RANCH CHICKEN MAC & CHEESE

Steps:

• 1. Prepare pasta noodles according to the package. Drain and set aside. 2. While the pasta is cooking, heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add onion and bell pepper and sauté 5 minutes, or until tender. 3. In the same pot, add the chicken, tomatoes, milk, yogurt, salt, and pepper. Slowly mix in the cheeses, combining until melted and incorporated. 4. Add drained pasta to the chicken mixture and gently stir until noodles are coated. 5. Garnish with chopped scallions and serve.

KING RANCH CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Add the pasta and cook until al dente (follow package directions). Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the chopped onion, bell pepper, and poblano pepper. Cook, stirring occasionally, until vegetables are soft, about 6-8 minutes. Add the cumin, chili powder, and salt. Cook for 1 minute more.
• Sprinkle the flour over the top. Stir and cook for 1 minute. Whisk in the half & half and milk. Cook until the sauce thickens slightly, about 2-3 minutes. Whisk in the shredded cheeses and cream cheese.
• In a large bowl, combine the cooked pasta, chopped chicken, and ¾ of the cilantro. Pour the cheese sauce over the top. Stir to combine.
• Transfer the mac & cheese to a greased 13x9 inch casserole dish.
• Top with crushed tortilla chips and the rest of the chopped cilantro. Serve immediately.

KING RANCH CHICKEN MAC AND CHEESE

Steps:

• 1. Preheat oven to 350°. Prepare pasta according to package directions.
• 2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender.
• 3. Stir in tomatoes and green chiles, and prepared cheese product; cook, stirring constantly, 2 minutes or until the cheese melts. Stir in the chicken, next 4 ingredients, and hot cooked pasta until blended.
• 4. Spoon the mixture into a lightly greased 10 inch cast-iron skillet or 11 x 7 inch baking dish; sprinkle with shredded Cheddar cheese.
• 5. ABake at 350° for 25 to 30 minutes or until bubbly.

KING RANCH CHICKEN MAC AND CHEESE

Steps:

• 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 saute 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.