King Ranch Chicken Macaroni and Cheese
  • 12 ounces of your favorite macaroni pasta, cooked until just shy of al dente. (I used bow-ties)
  • 2 tablespoons butter
  • 1 medium onion diced, (1 cup)
  • 2 tablespoons jarred pickled jalapeno chiles, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 (10 ounce) can Rotel tomatoes
  • ¼ cup flour
  • 1 cup chicken broth
  • 1 cup heavy cream or ½ and ½ (can substitute milk, but won’t be as creamy)
  • 3 cups (12 ounces) Shredded Colby Jack Cheese, divided
  • 3 cups cooked and shredded chicken breast
  • ½ cup sour cream
  • ½ cup (2 ounces) queso cheese (Kroger sells a shredded queso quesadilla cheese, which is what I used.)
  1. In a Dutch oven melt butter over medium heat.
  2. Add the onion, jalapeno chiles, cumin and chili powder, cook for about 5 minutes until the onion is soft.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the Rotel tomatoes and continue cooking for about 5-8 more minutes until almost all of the liquid has evaporated.
  5. Add the flour and cook for 2 minutes.
  6. Slowly add the chicken broth and heavy cream.
  7. immer for about 3 minutes until thickened.
  8. Remove from heat.
  9. Add 2 cups (8 ounces) of the cheese a handful at a time.
  10. Stir each addition until melted before adding the next handful.
  11. Stir in the cooked chicken and sour cream.
  12. Add the cooked pasta and stir gently to combine.
  13. Pour into a lightly greased baking dish.
  14. Top with remaining cup of Colby Jack Cheese and ½ cup of queso cheese.
  15. Bake at 350 degrees for about 25 minutes.
Recipe by Sunflower Supper Club at