RANCH MACARONI AND CHEESE

Staff Reporter

1 year ago

Ranch macaroni and cheese is a dish you’ll love. It’s made with two different cheeses, making this recipe ultra-creamy and ultra-cheesy. Then, to top it off, you add ranch seasoning, which takes the flavor to a new level. This family recipe always receives excellent reviews!

❤️WHY WE LOVE IT

This easy side dish comes together so quickly. It’s the perfect side dish for any weeknight meal, potluck, or holiday. It’s creamy, full of cheese and cream, and requires minimal preparation. If you love macaroni and cheese, then you might want to try our buttermilk macaroni and cheese, cheesy macaroni and cheese, and our stove-top macaroni and cheese.

🍴KEY INGREDIENTS

Elbow macaroni (uncooked)-being that this is a macaroni recipe, we use elbow macaroni. Of course, you can use pasta shells or rotini.

Ricotta Cheese-this cheese makes it creamy and adds a fantastic texture to this dish. I recommend “whole milk” ricotta, not low-fat.

Sour Cream-This also adds to the creaminess. You can use low-fat, but I recommend using full-fat for the best flavor.

Egg-beaten

Shredded cheddar cheese-I use sharp cheddar

Hidden Valley Ranch seasoning-1 packet

Smoked Paprika and Pepper-this adds a hint of smokiness flavor

SUBSTITUTES

You could use Greek yogurt in place of sour cream.

Not a fan of cheddar? You can use a different flavor of cheese; just make sure that it is a high-melting cheese. Gouda, Colby and mozzarella melt well.

🔪EQUIPMENT NEEDED

two-quart casserole dish
large mixing bowl
box grater
measuring cups
measuring spoons

🍽️HOW TO MAKE

See the printable recipe card below for the full ingredient list and instructions.

Making this ranch macaroni and cheese is so simple! You’ll have it in the oven in just four easy steps!

Prepare the elbow macaroni pasta according to the directions on the box for al dente pasta and drain.
Next, mix your ricotta, sour cream, beaten egg, and pepper in a large mixing bowl.
Stir in macaroni, ranch packet, and shredded cheese.
Pour mixture into a greased 2-quart casserole dish, sprinkle with paprika, and bake at 350 for 40-45 minutes.

⭐TIPS FOR SUCCESS:

Shred your own cheese. Prepackaged shredded cheese doesn’t melt the same as when you grate your own. It contains an anti-caking agent that causes the cheese not to melt properly. If you use it, your macaroni and cheese will come out grainy and not creamy. I use a box grater to grate my cheese.

I recommend setting your cheeses and sour cream out of the refrigerator for 30-45 minutes before you start cooking. They will melt better if they aren’t super cold.

RECIPE VARIATIONS

This recipe is very versatile! Feel free to add in what your family enjoys.

WHAT TO SERVE WITH

This dish would go great with our Brown Sugar Meatloaf, Hamburger Steak and Gravy or Cornmeal Baked Chicken.

❓FREQUENTLY ASKED QUESTIONS

Do I measure the pasta cooked or uncooked?

You measure it out uncooked. This recipe starts with 2 cups of uncooked elbow macaroni.

If I grate my own cheese, how much do I buy to get 3 cups of shredded cheddar?

Use as close to a 12-ounce block of cheese and just shred it. Different brands of cheeses come in different sizes. It doesn’t have to be exact.

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STORING AND REHEATING

Store any leftovers in an airtight container and place it in the refrigerator. They will keep for 3-4 days. You can reheat it by placing it in the microwave covered with plastic wrap. You could also put it in an oven-safe pan, cover and reheat it at 350 for 15 minutes or until heated through.

SERVING SIZE

This is enough macaroni and cheese for 6-8 servings. This recipe could easily be doubled and placed in two casserole dishes.