Macaroni and cheese is one of the only things everyone in my house agrees on. My husband and 3 year old could eat it every night for the rest of their lives and be happy about it. I like to claim that I don’t like mac & cheese but I do love a truly great one and this one, it’s a great one.
It’s a simple macaroni and cheese recipe that includes a packet of ranch mix and some other seasonings, like lemon pepper, that don’t sound like they would be good in macaroni. Well, everything works somehow and it’s absolutely delicious. Everyone loved it, including my 9 month old, and I can definitely see myself making this (or my husband requesting it) many times over the years.
One note: you’re probably used to using flour as a thickener in macaroni and cheese and might be worried when you see that this recipe doesn’t call for it. I was worried too but once the sour cream was stirred in, it thickened right up.
- 1 package 16 ounces elbow macaroni
- 1 cup milk
- 1/4 cup butter cubed
- 1 envelope ranch salad dressing mix
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 Ritz crackers
- 1/3 cup grated Parmesan cheese
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 crackers. Sprinkle with Parmesan cheese.