I have been on a mac and cheese kick lately. I don’t know why, because I don’t typically each mac and cheese – but, it is what it is. I saw this recipe over on Noble Pig and I put it on the list to try ASAP. The recipe said it was adapted from Taste of Home, so I went to their website to start from the original recipe. We LOVED this mac and cheese. I knew we would – who doesn’t like Ranch?! The sauce was perfectly cheesy, and it was nice and creamy from the sour cream. This was another easy roux-free mac and cheese. I think this would be a great main dish if you add some bacon and chicken – maybe even buffalo chicken!
½ package (8 ounces) elbow macaroni
½ cup 1% milk
3 Tbsp butter, cubed
½ envelope (4 ½ tsp) ranch salad dressing mix
1 teaspoon garlic salt
½ teaspoon garlic pepper blend
1 ½ cups shredded Colby & Jack cheese
½ cup sour cream (I used light)
Cook macaroni according to package directions. Drain. In pasta pot, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Stir macaroni into cheese sauce. Cook on low for 3-5 minutes.