Ranch Mac & Cheese
Originally published as Ranch Mac 'n' Cheese in Taste of Home April/May 1995, p29. 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.
Originally published as Ranch Mac 'n' Cheese in Taste of Home April/May 1995, p29. 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.
- Carbohydrate 57.3749136979018 g
- Cholesterol 57.8844791987754 mg
- Fat 22.539604565964 g
- Fiber 2.34773817749752 g
- Protein 18.0687509423333 g
- Saturated Fat 13.126022227453 g
- Serving Size 1 1 Serving (165g)
- Sodium 731.819881239774 mg
- Sugar 55.0271755204043 g
- Trans Fat 1.79448664208201 g
- Calories 509 calories
Step-by-step
- 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.
Adding cold shredded cheese to a hot pan creates a grainy, separated mess of oil and protein. Shred blocks of Monterey Jack and Colby by hand rather than buying pre-bagged varieties coated in cellulose powder, which inhibits smooth melting. Grate the cheese on the large holes of a box grater just before building the sauce.
Sour cream curdles if boiled vigorously. Heat the milk, butter, and dry seasoning base gently in a Dutch oven over medium-low heat until butter melts, then drop the heat to low before whisking in the dairy components. Stir the drained elbow macaroni into the cheese sauce along with crushed saltines while the pasta is still hot to ensure even distribution.
Portion leftovers into airtight glass containers within two hours of cooking. Refrigerate for up to four days. Freezing is viable for up to two months, though pasta texture softens upon thawing. Reheat individual portions in a saucepan over medium-low heat with an extra tablespoon of milk to restore moisture, stirring constantly until the internal temperature reaches 165 degrees Fahrenheit.
