Chicken Ranch Macaroni And Cheese Rsc Food

RANCH MAC & CHEESE

Steps:

• 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 saltines. Sprinkle with Parmesan cheese.

CHICKEN RANCH MAC & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.

EASY CHICKEN RANCH CASSEROLE #RSC

Steps:

• Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
• Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
• In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
• Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
• Sprinkle the seasoned bread crumbs on top.
• Bake in a preheated 325 degree oven for 25 minutes.

RANCH MACARONI & CHEESE CHICKEN BAKE #RSC

Steps:

• Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
• Use 1 tablespoon seasoning salt, ½ teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast. Place in baking dish and into oven for approximately 30 - 45 minutes until tender and juicy. Remove from oven and cut into medium size cubes or chunks. Keep drippings from baking dish then pour ½ cup water into dish add chicken and stir together.
• SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved. Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix. While stirring bring to a boil then set aside.
• In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking. When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
• Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes. Remove from oven then place paper towel over salami and press down while soaking up excess oils. Stack salami and cut into strips.
• Boil macaroni noodles in for approximately 8 minutes then drain.
• In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, ½ cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all. Repeat. Place dry Italian salami on top.
• TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
• Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses. Pour ½ cup milk evenly over top.
• Bake at 350 degrees for 30 minutes.
• Servings: 8-10.

RANCH AND BACON CHEESY CHICKEN MAC #RSC

Steps:

• in a large skillet cook bacon until crisp.
• Let drain on paper towel.
• Discard drippings.
• In the same skillet, cook chicken in 1/4 cup of water, add salt and pepper, cook until tender, turning to cook evenly.
• Reduce heat under cooked chicken and add 1 bottle of ranch dressing stir together.
• Add 1 cup of Cheddar cheese and 1/4 of Parmesan cheese stir to melt.
• Crumble bacon and stir into mixture.
• Cook macaroni noodles according to package directions. And drain.
• Pour creamy mixture over noodles in a large serving bowl and mix together.
• Top with 1/4 cup of Parmesan cheese.
• So creamy and cheese and yummy!
• 30 minute Serves 6.

RANCH MACARONI AND CHEESE #RSC

Steps:

• Cook macaroni according to package directions. Drain. While macaroni is cooking, melt butter in a 2 quart saucepan. Add diced shallots and sauté 3 minutes. Stir in flour. Add milk. Continue to cook and stir until mixture thickens. Stir in one envelope Hidden Valley® Original Ranch® Seasoning Mix and cheddar cheese.
• Transfer macaroni into a 2 quart lightly greased casserole dish. Stir cheese mixture into macaroni.
• To make topping: Melt butter in a 1 quart saucepan. Remove from heat and stir in 1 envelope Hidden Valley® Original Ranch® Seasoning Mix, bread crumbs, and Parmesan cheese.
• Sprinkle topping over macaroni. Bake at 350 degrees 20 minutes, or until bubbly.
• Yield: 8 servings.

BUFFALO RANCH MAC AND CHEESE #RSC

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta.
• While pasta is draining, return pot to stove top, melt butter, and sautee minced shallots for 2 minutes over medium-low heat.
• Add hot sauce and stir.
• Toss the cooked pasta back in and evenly coat with butter, hot sauce, and shallots.
• Remove from heat and let cool.
• While the pasta is cooling, whisk together eggs, milk, salt, pepper, and Hidden Valley Original Ranch.
• Pour the mixture over the cooled pasta and add the shredded sharp cheddar cheese.
• Stir and combine everything evenly.
• Pour into a buttered 8x8 baking dish.
• Mix the grated parmesan and breadcrumbs together.
• Sprinkle an even layer over the top of the pasta.
• Garnish with a few splashes of hot sauce.
• Bake in a 350 degree oven for 20-25 min or until top is golden brown.
• Enjoy!

GREEK SHRIMP MAC AND CHEESE #RSC

Steps:

• Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
• Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
• In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
• In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
• Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.

RANCH CHICKEN MAC 'N CHEESE

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Add remaining ingredients; cook 8 to 10 min. or until heated through, stirring occasionally.

CHICKEN RANCH MACARONI AND CHEESE #RSC

Steps:

• Cook macaroni according to package directions. Drain.
• In large pot, melt butter. Saute shallot in butter until tender, about 5 minutes. Whisk in milk, Ranch mix, garlic salt and pepper; heat through. Stir in cheese until melted. Stir in chicken and Greek yogurt.
• Stir macaroni into cheese sauce. Cook on low for 3-5 minutes.