Ranch Macaroni and Cheese


Ranch Macaroni and Cheese

Take your basic mac and cheese and give it a kick with the flavor of ranch dressing. The secret to the best mac and cheese is to start with Hiland milk and butter for a creamy base.

  • Author: Krush Digital


  1. 4 cups elbow macaroni, cooked according to package directions
  2. 1 1/2 cup grated cheddar cheese
  3. 1 1/2 cup grated monterey jack cheese
  4. 1/2 cup Hiland 2% Milk
  5. 1/2 cup bottled ranch dressing
  6. 1 cup freshly grated parmesan or Asiago cheese, or combination
  7. 1/2 cup plain dry bread crumbs
  8. 4 teaspoons Hiland Butter
  1. Preheat oven to 325 degrees. Grease a large casserole dish. Combine milk and Ranch dressing; pour 2 tbsp. of this mixture into bottom of casserole dish. Lightly toss cooked macaroni, cheddar, monterey jack cheese, and remaining ranch mixture in casserole dish. Top with grated parmesan or asiago, and bread crumbs; dot with butter. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly. Enjoy! 
  2. Tip: Any shaped pasta can be used for this recipe; I like to use small shells that catch all of the flavors in every bite! For a heartier version, add diced cooked ham.

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