Best Ranch Mac And Cheese Recipes

ONE-POT RANCH MAC AND CHEESE

Steps:

• Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

CREAMY RANCH MAC AND CHEESE

Steps:

• 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.

CRISPY RANCH MAC AND CHEESE BALLS IN THE AIR FRYER

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender, 7 to 8 minutes. Drain macaroni without rinsing and return to the pot. Add 1/4 cup milk, margarine, and cheese sauce packet; mix until well combined.
• Add Cheddar cheese and remaining 1/2 cup milk to the mac and cheese and stir until Cheddar is melted. Transfer to a bowl with a lid and refrigerate for 2 hours.
• Line a baking sheet with parchment paper. Use an ice cream scoop to form 1 1/2-inch balls out of the cold mac and cheese. Set balls on the prepared baking sheet and freeze for 1 hour.
• Pulse cheese crackers in the bowl of a food processor and until they turn into fine crumbs. Transfer crumbs to a bowl and stir in ranch dressing mix. Place beaten eggs in a separate bowl.
• Preheat air fryer to 360 degrees F (180 degrees C). Spray the basket of the air fryer with cooking spray.
• Dip mac and cheese balls first in egg and then in the cracker mixture to coat. Place in the air fryer basket, adding as many balls as your basket allows without touching, working in batches, if needed. Spray tops of the balls with cooking spray.
• Cook in the preheated air fryer for 10 minutes. Spray the tops of the balls again with cooking spray and cook 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls.

RANCH MAC AND CHEESE BALLS

Steps:

• Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
• Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
• Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
• Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
• Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

RANCH AND BLUE MAC AND CHEESE CUPCAKES #RSC

Steps:

• Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
• Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
• Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
• Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
• Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
• To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
• Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
• Bake at 375F for about 25 minutes until golden brown.

KING RANCH CHICKEN MAC AND CHEESE

Steps:

• Preheat oven to 350°. Prepare pasta according to package directions.
• Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
• Bake at 350° for 25 to 30 minutes or until bubbly.

KING RANCH CHICKEN MAC AND CHEESE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees. Prepare pasta according to package directions. Melt butter in a large dutch oven over medium high heat. Add onion, and sauté 5 minutes, or until tender. Stir in tomatoes and green chilies and Velveeta; cook, stirring constantly 2 minutes, or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 9x13-inch baking dish. Sprinkle with shredded cheddar cheese. Bake for 25-30 minutes, until bubbly.

KING RANCH CHICKEN MAC AND CHEESE

Steps:

• 1. Preheat oven to 350°. Prepare pasta according to package directions.
• 2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender.
• 3. Stir in tomatoes and green chiles, and prepared cheese product; cook, stirring constantly, 2 minutes or until the cheese melts. Stir in the chicken, next 4 ingredients, and hot cooked pasta until blended.
• 4. Spoon the mixture into a lightly greased 10 inch cast-iron skillet or 11 x 7 inch baking dish; sprinkle with shredded Cheddar cheese.
• 5. ABake at 350° for 25 to 30 minutes or until bubbly.

BUFFALO RANCH MAC AND CHEESE #RSC

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta.
• While pasta is draining, return pot to stove top, melt butter, and sautee minced shallots for 2 minutes over medium-low heat.
• Add hot sauce and stir.
• Toss the cooked pasta back in and evenly coat with butter, hot sauce, and shallots.
• Remove from heat and let cool.
• While the pasta is cooling, whisk together eggs, milk, salt, pepper, and Hidden Valley Original Ranch.
• Pour the mixture over the cooled pasta and add the shredded sharp cheddar cheese.
• Stir and combine everything evenly.
• Pour into a buttered 8x8 baking dish.
• Mix the grated parmesan and breadcrumbs together.
• Sprinkle an even layer over the top of the pasta.
• Garnish with a few splashes of hot sauce.
• Bake in a 350 degree oven for 20-25 min or until top is golden brown.
• Enjoy!

BACON, RANCH, AND BACON MAC & CHEESE

Steps:

• 1. Cook pasta according to pkg directions, omitting salt and fat; drain. 2. Cook bacon in skillet over medium heat until crisp. Remove from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to med-high. Add chicken to drippings in pan; sauté 6 min or until done. 3. Melt butter in a large saucepan over med heat; sprinkle flour evenly into pan. Cook 2 min, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 min or until thick. Remove from heat; let stand 4 min or until sauce cools to 155. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken. 4. Preheat broiler. 5. Spoon mixture into an 8" square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and Colby-Jack cheese. Broil 3 min or until cheese melts.

RANCH MAC AND CHEESE

Steps:

• Prepare Dinner as directed on package.
• Spoon into serving bowl.
• Drizzle with dressing.

CREAMY RANCH MAC AND CHEESE

Steps:

• 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.