There’s one staple item that’s always on our holiday table each year – macaroni and cheese.
My mom makes it every year and it is just to die for! It starts with a butter and flour base and after some milk, cheese, and elbow noodles are added in, this holiday side dish is just down right delicious.
Why mess with a good thing? Well, why not? I’m taking Mom’s classic mac and cheese recipe and adding a little flair and flavor to it. You won’t believe the taste of this new macaroni and cheese recipe!
So pass the rolls, it’s time to eat – holiday style!
Ranch Mac and Cheese
- 1 package (16 ounces elbow macaroni)
- 1 cup 2% milk
- 1/4 cup butter (cubed)
- 1 envelope ranch salad dressing mix
- 2 teaspoons garlic salt
- 1 teaspoon lemon-pepper seasoning
- 2 cups shredded Colby & Monterey Jack cheese blend
- 1 cup sour cream
- 1/2 cup crushed Ritz crackers
- 1/3 cup grated Parmesan cheese
- Cook macaroni according to package directions. Drain macaroni.
- In a separate sauce pan, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
- Stir cheese sauce in with macaroni. Transfer mixture to a 13×9 baking pan. Top the mixture with crackers and Parmesan cheese. If you like a crunchier topping, broil on high for 2-3 minutes or until slightly browned on top.
More Side Dishes You’ll Love
3 Ingredient Savory Roasted Potatoes
New Orleans Style Red Beans and Rice
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