Ranch Mac & Cheese


1 package (16 ounces) elbow macaroni

1 cup 2% milk

1/4 cup butter, cubed

1 envelope ranch salad dressing mix

1 teaspoon garlic salt

1 teaspoon garlic pepper blend

1 teaspoon lemon-pepper seasoning

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded Colby cheese

1 cup (8 ounces) sour cream

1/2 cup crushed saltines

1/3 cup grated Parmesan cheese


Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.

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