Ranch Mac and Cheese

Ranch Mac and Cheese with chicken is an easy recipe loaded with zesty flavor throughout the creamy cheese sauce. Your family will love it!

Course dinner, lunch, Main Course, Side Dish

Cuisine American

Keyword Ranch Mac and Cheese

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 427kcal

2 tablespoons butter
1 onion diced
1 green bell pepper seeded and diced
1 can diced tomatoes with green chiles 1 oz
8 ounces Velveeta cubed
1 can store-bought or homemade cream soup 10.5 oz
½ cup sour cream
3 cups shredded chicken
1 teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon Ranch Seasoning Mix
8 ounces elbow macaroni pasta cooked until al dente according to package directions
1½ cup Monterey jack cheese or cheddar cheese, shredded
kosher salt and black pepper to taste

Preheat your oven to 350 degrees.
In a large Dutch oven set to medium-high heat, melt the butter.
2 tablespoons butter
Then, add the onion and bell pepper and cook until softened. This should take about 6 minutes, stirring often.
1 onion, 1 green bell pepper
Reduce to medium heat. Add the tomatoes and Velveeta cheese product to your cooked vegetables and stir until the cheese is melted.
1 can diced tomatoes with green chiles, 8 ounces Velveeta
Add the soup, sour cream, chicken, and seasonings. Stir to combine.
1 can store-bought or homemade cream soup, ½ cup sour cream, 3 cups shredded chicken, 1 teaspoon chili powder, ½ teaspoon ground cumin, 1 teaspoon Ranch Seasoning Mix, kosher salt and black pepper to taste
Fold the cooked macaroni into the sauce mixture.
8 ounces elbow macaroni pasta
Spoon mixture into a lightly greased 10-inch cast-iron skillet or 9x13 casserole dish. Top the casserole with cheese.
1½ cup Monterey jack cheese
Bake in the oven for about 25 to 30 minutes or until the cheese is melted and the edges are bubbling.