King Ranch Mac & Cheese

By Scrappin Broad

from Ann Mattfeld 2012

Ingredients

• 16 oz. cellentani pasta
• 2 Tbsp. butter
• 1 medium onion, chopped
• 1 (10 oz.) can diced tomatoes & green chilies
• 8 oz. Velveeta, cubed
• 3 c. cooked chicken, chopped (rotisserie works)
• 1 can Cream of Chicken soup
• 1/2 c. sour cream
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1-1/2 c. (6 oz.) cheddar cheese, shredded

Preparation

Step 1

1. Preheat oven to 350.
2. Prepare pasta according to package directions.
3. Melt butter in large Dutch oven over medium-high heat. Add onion and saute 5 minutes or until tender.
4. Stir in tomatoes & green chilies and Velveeta. Cook until cheese melts.
5. Stir in chicken, next 4 ingredients and hot, cooked pasta until blended.
6. Spoon mixture into lightly greased 10-inch cast iron skillet or 11x7 baking dish; sprinkle with cheese.
7. Bake at 350 for 25-30 minutes or until bubbly.