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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 Ingredients:
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 (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded colby cheese |
1 cup (8 ounces) sour cream |
1/2 cup crushed saltines |
1/3 cup grated parmesan cheese |
Directions:
1. 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.
2. Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.
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