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Ranch Mac & Cheese Recipe
Ranch Mac & Cheese Recipe photo by Taste of Home

Ranch Mac & Cheese Recipe

Read Reviews (51)
4.3 51
Publisher Photo
I came up with the recipe for this creamy and satisfying macaroni and cheese, which has a special twist. My husband requests it often - it's hearty enough to serve as a main dish. -Michelle Rotunno, Independence, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 cup equals 488 calories, 23 g fat (14 g saturated fat), 66 mg cholesterol, 1,357 mg sodium, 52 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  1. 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.
  2. Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Ranch Mac 'n' Cheese in Taste of Home April/May 1995, p29

Nutritional Facts

1 cup equals 488 calories, 23 g fat (14 g saturated fat), 66 mg cholesterol, 1,357 mg sodium, 52 g carbohydrate, 2 g fiber, 18 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Ranch Mac & Cheese(51)

AVERAGE RATING
   (60)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (15)
3 Star
 (4)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Apr. 1, 2014

YOU SHOULD NOT HAVE UT THIS MACK AND CHEESE ON MY COMPUTER. I LVE THE LIFEOUT OF MACK AND CHEESE. GOD LOVE YA. DOYLE SCOTT

MY REVIEW
Reviewed Mar. 31, 2014

I have had this recipe for quite a few years now and am planning to make it for this Friday's dinner. It is different than the usual mac and cheese recipes. We really like the ranch dressing taste of it. Yummy.

MY REVIEW
Reviewed Mar. 31, 2014

I make this on occasion and we really like it. I use garlic and onion powders instead of garlic salt. I never keep flavored salts on hand, 7/8 salt 1/8 ground celery seed, onion or garlic powder. To the sauce I do add 1 cup of shredded sharp Cheddar, we like a lot of cheese and swap out the 2% milk for half and half for extra richness and comfort factor. The lemon pepper goes so well with the ranch dressing mix. I never add saltines since we rarely eat them and don't have them on hand. Sometimes I'll add some shredded chicken and either small fresh broccoli florets or frozen peas to make it a one dish meal. It always makes enough for the 2 of us to have the next night as a left over.

MY REVIEW
Reviewed Mar. 31, 2014

It is the package ranch dressing that adds the bulk of sodium. I made this recipe and substituted 3/4 c. Ranch dressing instead of the packet. This made the sauce even creamier! Also used powder instead of salt as suggested. Left out the lemon pepper. Really good!

MY REVIEW
Reviewed Jun. 20, 2013

Pleasantly surprised by this recipe. Really fast and easy and great flavor. I would highly recommend starting with about half of the called for ranch packet and then add if you want more. I think I only used about half a packet and it was perfect for us...the whole thing would have been really overwhelming and salty I think. Also, I just used regular pepper (instead of garlic pepper) and garlic powder instead of garlic salt (as others recommended).

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