Ranch Mac & Cheese
Kits of LMS Fall Frolic and Recipe kits May & March 2014 plus children from recipe kits in 2012
8 ounces Elbow pasta
1 (10 oz) can Rotel tomatoes (undrained)
1/4 cup white Onion, chopped very fine
8 ounces Velveeta processed cheese
2 1/2 cups cooked chicken, cubed or shredded
1 ( 10.75 oz) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese
Directions: Preheat oven to 350 degrees F.
In a large pot of water, boil noodles according to package directions. Drain water. Set aside.
In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until cheese is melted.
In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.
Pour mixture into a 9x13 baking dish. Top with shredded cheddar cheese. Bake for 25-30 minutes, or until hot and bubbly.