King Ranch Chicken Mac and Cheese

– 8 oz. pkg. small elbow macaroni – ▢2 tablespoons unsalted butter – ▢2 tablespoons olive oil – ▢1 medium sweet yellow or yellow onion diced – ▢1 green bell pepper diced – ▢1 10 oz. can diced tomatoes w/green chilies (hot or mild), undrained – ▢8 ounces Velveeta cheese cubed


Cook Pasta: Follow the advice on the package to cook the pasta until it's al dente. Remove the water and set it aside.

In a large Dutch oven, heat the butter and oil over medium-high heat. Add the onion and bell pepper and make them brown.

Cook the green bell pepper and onion in a pan until the pepper is soft and the onion is clear.

In a bowl, mix together the Velveeta cheese, chilli powder, cumin, and the tomatoes that have not been drained.

Turn off the heat and add the chicken, 1 cup of shredded cheese, creamed soup, sour cream, and squeezed hot pasta to the Dutch oven. Mix things together well.

Move to Baking Dish: Pour the ready pasta mixture into the baking dish that has been greased.