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Ranch Macaroni and Cheese

Cassie Craves Week continues! I’m glad Cassie is such a good sport and doesn’t mind that I am posting a bunch of her recipes from her blog. You might have noticed I really, really like her recipes. Next up is this Ranch Macaroni and Cheese. Made from scratch and the definition of comfort food: cheesy, carby goodness.

My only change was that I toasted the crushed Ritz crackers with butter in a pan and added them to the top of the macaroni as opposed to stirring it in when the cheese sauce is added. This recipe makes a ton so if you are worried about too many leftovers, you might want to cut the amounts in half. Enjoy!


Ranch Macaroni and Cheese
Makes about 8-10 servings

  • 1 pound macaroni
  • 1 cup milk
  • 1/4 cup butter, cubed
  • 1 envelope ranch salad dressing mix
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese (Freshly shredded is preferred and the texture is much better)
  • 1 cup shredded Colby cheese (Freshly shredded is preferred and the texture is much better)
  • 1 cup sour cream
  • 1/2 cup crushed Ritz crackers
  • 1/3 cup grated Parmesan cheese

1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix, garlic powder and salt and pepper; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

2. Drain macaroni; stir into cheese sauce with the Ritz crackers. Sprinkle with Parmesan cheese.

Recipe from Cassie Craves. Sharing this recipe at the following fun link parties.

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9 Comments

  1. Are you kidding, Ali?! I am so flattered and just thrilled that you like my recipes enough to share them! 😀 This particular mac and cheese is a favorite in our house, so I'm really glad you liked it!

  2. Mmmmm…this sounds wonderful…I am intrigued by the Ranch Dressing and the Ritz Crackers! Pinning….thank you!

  3. Mmmm I haven't had mac & cheese in forever, thanks for the reminder to have some soon 🙂 Awesome creative way to have it too!

  4. This looks so good. I'm came accross your blog from Pinterest. I can't seem to find the link to pin this to my boards on Pinterest? I see the link for other recipe posts on the side, but not for the recipe I clicked on? Any ideas?

  5. kind of odd question, but if I shred my own cheese, measure after shredding? An 8oz brick of cheese is one cup, but shreds into more than one cup. does that make sense.?1

    1. Hey Brenda! That does make sense and I’ve run across that before and wondered the same. So what is generally accepted is that when you write a recipe, if you write “1 cup shredded cheese” it is assuming you are measuring already shredded cheese. On the flip side, if you were to write one cup of cheddar cheese, shredded, they are meaning for you to (somehow) cut a chunk of cheese that is one cup, then to shred it. Cheese perhaps is a clunky example but that is how I understand it.
      That being said, it is super easy to accidentally write it the wrong way. So I would try to use your best judgement. For shredded cheese, I always measure it in it’s shredded state to match the recipe. Hope that helps!