By George, I do believe I've found it!!! I have been on the hunt for yeeeeears for the perfect homemade Mac & Cheese recipe, but none that I've tried ever 'wowed' me. Well this Mac & Cheese definitely 'Wowed' me! This was sooo good! And I didn't even have to bake it! Aside from cooking the pasta, everything was done in the Dutch Oven (which you know I love!). If you don't have one, then a deep skillet will work just fine. I actually added MORE ranch to my own serving by drizzling some ranch dressing over top my plate...mix it up and you've got a very ranch-y flavor, which I happen to love. If you want a little less ranch flavor, then just leave it as is. The packet that's added to this gives it just a hint of ranch...not at all overpowering though. When Heath came home last night, he heated a bowl of this up and ended up going back for more! Even HE liked it (which is saying something since the guy normally whines whenever I make Mac & Cheese). I absolutely recommend this recipe, it's by far the best I've made, and I'll definitely be making it again!
'Ranch Mac & Cheese'
Source: Noble Pig
1 package (16 oz.) elbow macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Colby cheese
1 cup (8 oz.) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Cook macaroni according to package directions, however, do NOT use salt in the pasta water. 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.