Best 6 Ranch Mac N Cheese Recipes

RANCH MAC & CHEESE

Steps:

• 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.

CHICKEN RANCH MAC & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.

RANCH MAC 'N CHEESE - CREAMY

Steps:

• Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside.
• While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley® Original Ranch® Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.

ONE-POT RANCH MAC AND CHEESE

Steps:

• Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

CREAMY RANCH MAC AND CHEESE

Steps:

• 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.

RANCH MAC 'N CHEESE

Steps:

• Preheat oven to 350°F.
• Cook pasta according to package directions. Rinse and drain.
• In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1½-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.