I'm usually not a fan of Mexican pasta dishes so I wasn't real sure about this one. My parents both raved over it so I figured I'd need to give it a try. Boy, was I wrong! It was delish!
King Ranch Mac N' Cheese
1/2 (16-oz.) package cellentani pasta (I couldn't find this so I used large elbow pasta)
2 tablespoons butter
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese
Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a 10-inch cast-iron skillet over medium-high heat. (If not using a cast-iron skillet, then prepare in a large skillet and spread in a greased 1- x 7-inch baking dish when finished.) Add bell pepper, and sauté 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. Sprinkle with shredded Cheddar cheese. Bake at 350° for 25 to 30 minutes or until bubbly.
Family Rating:
Brad: ****
Jordan: ****
Phoebe: *****
Eli: *****
Overall Family Rating: 18/20
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