Best Ranch Mac N Cheese Recipes

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RANCH MAC 'N CHEESE - CREAMY



Ranch Mac 'n Cheese - Creamy image

Hidden Valley® Ranch Seasoning adds a new dimension of flavor to this simple mac 'n cheese that's perfect for the whole family.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 20m

Yield 6

Number Of Ingredients 6

1 pound gemelli pasta
4 tablespoons unsalted butter
4 tablespoons flour
3 cups whole milk
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 cups grated sharp Cheddar cheese

Steps:

  • Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside.
  • While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley® Original Ranch® Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.

Nutrition Facts : Calories 583.3 calories, Carbohydrate 65.1 g, Cholesterol 72.1 mg, Fat 25.9 g, Fiber 2.7 g, Protein 24 g, SaturatedFat 15.5 g, Sodium 296.2 mg, Sugar 8.3 g

RANCH MAC & CHEESE



Ranch Mac & Cheese image

I came up with the recipe for this creamy and satisfying macaroni and cheese, which has a special twist. My husband requests it often - it's hearty enough to serve as a main dish. -Michelle Rotunno, Independence, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) elbow macaroni
1 cup 2% 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 shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan 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.

Nutrition Facts : Calories 488 calories, Fat 23g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 1357mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

ONE-POT RANCH MAC AND CHEESE



One-Pot Ranch Mac and Cheese image

Forget about boiling up a big pot of salted water. In this ultra-creamy recipe, the pasta cooks directly in the milk, creating a rich thick base for the sauce. Three kinds of cheese, plus fresh chives and dill give it the familiar fresh tang of our favorite ranch dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

4 cups whole milk
12 ounces elbow macaroni (about 3 cups)
8 ounces Monterey Jack cheese, shredded (about 3 cups; see Cook's Note)
3 ounces part-skim mozzarella, shredded (about 1 cup; see Cook's Note)
2 ounces cream cheese, cut into small pieces
3/4 cup sour cream
2 tablespoons unsalted butter, cut into small pieces
Large pinch cayenne pepper
Kosher salt
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives

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.)

RANCH MAC AND CHEESE BALLS



Ranch Mac and Cheese Balls image

Super cheesy mac 'n' cheese gets a boost from ranch seasoning, and then gets even better: It's deep-fried into crunchy and creamy golden-brown bites.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 16 balls

Number Of Ingredients 14

2 cups whole milk
6 ounces elbow macaroni (about 1 1/2 cups)
4 ounces Monterrey Jack cheese, shredded (about 1 1/2 cups; see Cook's Note)
2 ounces part-skim mozzarella, shredded (about 2/3 cup; see Cook's Note)
1 ounce cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
Two 1-ounce packets dry ranch seasoning (1/3 cup)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup buttermilk

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.

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