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Crispy Ranch Mac And Cheese

If your dressing and dip preferences veer toward ranch, get ready to be excited about this mac and cheese!

If you’ve grown up in the old U.S of A., like us, you just might just fancy yourself a bit of a mac and cheese connoisseur. From the boxed stuff to the stuff mom made from scratch to gourmet restaurant versions with fancy oils and whatnot – we’ve tasted quite the array. But we hadn’t tasted this one yet and we’re willing to bet you haven’t either!

This easy 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 special treat!

Serves serves 6-8

90 minutes

  • 2 cups elbow pasta, cooked al dente
  • 2 cups American cheese, grated
  • 1 cup cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 2 cups milk
  • 1 envelope ranch dressing mix
  • 2 tablespoons unsalted butter, melted
  • salt and pepper to taste
  1. Heat oven to 375º F and generously butter a 9x13 inch baking dish.
  2. In a medium bowl or large measuring cup, whisk ranch dressing mix with milk until well combined and set aside.
  3. In a large bowl, combine Monterey Jack with 1/2 of cheddar and 1/2 of American cheese (1 cup each), then fold in pasta, salt and pepper.
  4. Add macaroni mixture to baking dish and pour ranch mixture over the top, making sure to wet the entire surface. Gently pack down with the back of a large spoon and spread remaining cheese evenly over the top.
  5. Drizzle butter over cheese and bake 40-45 minutes, uncovered, then turn heat to 400º F and bake 20-25 minutes longer, until a dark golden-brown crust forms on top.
  6. Remove from oven, let cool for 5-10 minutes and serve!

Recipe adapted from New York Times

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