Why didn’t we think to add the 6th ingredient sooner??
If you’ve grown up in the old U.S of A., like us, you just might fancy yourself a bit of a mac and cheese connoisseur. From the boxed stuff to the dinners mom made from scratch to gourmet restaurant versions with fancy oils and whatnot – we’ve tasted quite the array and love to keep putting our own spin on the classic. There was one version, however, that we hadn’t tried yet, so we got cooking and absolutely loved it! Give it a shot and see if you don’t love it as much as we do!
While macaroni and cheese might be our first food love, it’s followed closely by anything with ranch dressing/seasoning in it. This easy ranch rendition of our favorite homemade comfort food requires very little effort, so if you’re a lover of the mac and cheese, and your dressing and dip preference veers toward ranch, get your oven mitts out – you’re in for a great dinner!
Ranch Mac And Cheese
1 1/2 hours
- 2 cups elbow pasta, cooked al dente
- 1 1/2 cups cheddar cheese, grated
- 1 1/2 cups Monterey Jack cheese, grated
- 2 cups milk
- 1 envelope ranch dressing mix
- 2 tablespoons unsalted butter, melted
- Salt and pepper to taste
- Heat oven to 375º F and generously butter a 9x13 inch baking dish. Set aside.
- In a large pot over medium heat, combine milk, 2/3 of ranch dressing mix packet, salt, and pepper and whisk until combined. Add 1 cup cheddar and 1 cup Monterey jack and stir until melted.
- Remove pan from heat, and add cooked pasta, stirring to coat noodles with cheese mixture. Transfer to greased baking dish.
- Sprinkle with remaining cheeses and remaining 1/3 of ranch dressing packet, then drizzle melted butter over the top.
- Place baking dish in oven and bake for 30 minutes, uncovered, then turn heat up to 400º F and bake 10-15 minutes longer, until a dark golden-brown crust forms on top.
- Remove from oven, let cool for 5-10 minutes and serve!