Ranch Mac and Cheese
Reading Time: 2 minutes
Hannah McClure Growing up, I was never a fan of ranch-flavored anything. In my adult years, my taste has surely changed, and ranch is no longer one of those condiments or seasonings to which I turn my nose. It has quickly become one that I reach for regularly. From chicken bacon ranch salad to BLT pizza with a ranch base, and this delicious ranch mac and cheese, I find more and more reasons to add ranch into the meal planning rotation. I wrote this recipe for ranch seasoning. However, if you are like I used to be and prefer to pass on all things ranch, replace the seasoning with salt and pepper to taste and a pinch of garlic powder for a basic mac and cheese that will still win the family over.
The real secret in this recipe is the cheeses. Aged sharp cheeses that shred beautifully for better melting make a fantastic mac and cheese and will have you ditching the boxed stuff and never looking back.
You will need:
- 16 ounces elbow noodles, cooked
- 1 cup whole milk
- 1½ tablespoons butter
- ¼ cup homemade ranch dressing seasoning (1 packet if using store-bought)
- 2 cups (8oz) shredded sharp Cheddar cheese
- 1 cup (4oz) shredded Monterey Jack cheese
- 1 cup (4oz) shredded Gouda cheese
- 1 cup sour cream
- 1pound cooked diced bacon
How-To:
- Combine milk, butter, dressing mix, and bacon in a large saucepan. Heat through until butter is melted, stirring the milk to avoid scalding.
- Add in cheese 1 cup at a time, constantly stirring till the cheese melts completely.
- Stir in sour cream till well blended and warm.
- Stir sauce into cooked elbow noodles till thoroughly coated.
- Heat for an additional 5 minutes and serve hot.
Baked Mac & Cheese option:
Pour into a greased baking dish and top with shredded Gouda and bacon crumble. Bake in an oven preheated to 375 degrees Fahrenheit for 10 to 15 minutes.
Originally published in the January/February 2023 issue of Goat Journal and regularly vetted for accuracy.
