Monday, December 19, 2011

Southern Living's Cover Recipe: King Ranch Chicken Mac and Cheese


There are exceptions to every rule.  Take this macaroni and cheese for example.  It contains Velveeta and a can of cream of chicken soup, neither one of those ingredients are something I normally buy or cook with.  But, and this is a big but, this macaroni recipe was the cover recipe of Southern Living's new January issue and it totally stole my heart as soon as I saw it.  I immediately added the ingredients to my grocery list and resolved to make it.

When I came home from the grocery store it was too dark to make this dish (gotta keep the pictures in mind).  So, I set about making it the very next day and I was so pleased.  The macaroni is extremely creamy, quite spicy (from the chiles and added spices), and very substantial with the added chicken.  It was easy to put together and I think it looks stunning served in a cast iron skillet.  If you want to indulge yourself I say go for it.  There are definitely worse things you can put in your mouth.  As for me, I'm sure I'll be fighting myself to keep from making this again.  It was so worth it!


King Ranch Chicken Mac and Cheese
Adapted from Southern Living January 2012 Issue
Serves 6

1/2 (16 oz. pkg) pasta cooked al dente (I used shells)
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz. ) can diced tomatoes and green chiles (a can of Rotel works great)
1 (8 oz.) Velveeta, cubed
3 cups chopped cooked chicken
1 (10 3/4 oz) can cream of chicken soup
1/2 cup sour cream (I used 1/2 cup milk)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1-1/2 cups (6 oz.) shredded Cheddar cheese

Preheat oven to 350F.  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 cubed Velveeta; cook, stirring constantly, 2 minutes o 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 350F for 25 to 30 minutes or until bubbly.

I'm not being compensated or encouraged to say this, but I want to take this opportunity to mention that the January issue of Southern Living is a real winner.  It's loaded with all kinds of comfort food dishes and I've bookmarked so many to try (most of them do not call for Velveeta or canned soups).  My Mom actually stole my copy and took it to work to make copies.  Definitely take a few minutes to look through it when you're at the grocery.

33 comments:

  1. I just bookmarked this, I don't usually cook with those ingredients either but that looks amazing.

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  2. yours looks better :-) Merry Christmas kim

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  3. Want it! I would totally buy Velveeta and condensed soup for this! And I may just do that. Soon.

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  4. It does look spectacular. If I could just get past my aversion to that orange cheese, lol.

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  5. Haven't received my january issue yet; you're ahead of the game for 2012! Merry Christmas Kim and family!

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  6. Oh my, I need to make this before January 1 when I start eating broccoli for every meal..ha! Looks amazing :) I can see why it spoke to you.

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  7. I'm not sure that I could bring myself to purchase velveeta (and if I posted it on the blog, I think the masses would attack me) but this does look crazy creamy delicious!

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  8. Sometimes you just have to go with the "cream of" soup and velveeta. This looks great!
    Merry Christmas to you and your family!

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  9. Dear Kim, you are perfectly right and if I could find Velveeta and the cream of chicken I would go for it even at 6 pm !!!

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  10. KIM!!! OMG, this is brilliant! My son would love this. He’s a huge fan of mac and cheese and he is visiting for Christmas. Gotta run out and get these ingredients! Brilliant!

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  11. This does look good - and this is coming from someone who has never cooked with or even bought Velveeta! SO you know that's saying something. I'm warm all over just looking at the photo! Merry Christmas, Kim to you and yours. May your weekend be merry and bright!

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  12. Wait...you already have your January issue? Where's mine? I am still paging through the Dec issue.

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  13. It does look pretty delectable--especially with all that gooey cheese on top. ;-)

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  14. omg i might die! saving this to my bookmark!

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  15. Awsm wrk mate, .
    Check dis:
    http://collaborated-world.blogspot.com/

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  16. I also made this recipe (with shells since that is what was in my pantry) and it was delicious.
    I even froze 1/2 of it and served it reheated the next week and it was just as good.
    I did leave out the chili powder since we do not like very spicy foods. It was still delish so I'd recommend just getting your Rotel with the amount of spiciness you prefer and forget the chili powder.

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  17. Hi,

    At work we have a private social networking site. I post recipes for co workers so i posted this recipe along with a link to your site. I hope that is ok. If not i will remove the post. (it should send a decent amount of traffic your way though :D your recipes look delicious!)

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    http://youtu.be/zXKV78VERio

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  19. It's important people like pictures coming

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  20. I hope you do find out it's a surprise

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  21. This looks absolutely delicious!

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  22. This looks amazing!! Mac & Cheese is one of my favorite foods and I think you're right. This one looks to be worth every bite!

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    I'm wondering what you mean to say that people

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  29. Ms.Kim, this recipe is great one, i found it so delicious, i took some to my office mate who liked it so much, thanks so much

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  31. I made a version with low fat ingredients and it was delicious. Everybody at work loved it! The other recipes in the issue were great also!

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