RANCH MAC 'N CHEESE
This mac 'n cheese gets a lift from the ordinary with Hidden Valley® Original Ranch® Dressing and grated Asiago cheese.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions. Rinse and drain.
- In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1 1/2-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.
Nutrition Facts : Calories 701.2 calories, Carbohydrate 51.7 g, Cholesterol 140.5 mg, Fat 43.1 g, Fiber 2.3 g, Protein 27.1 g, SaturatedFat 17.4 g, Sodium 1119.7 mg, Sugar 6.2 g
RANCH MAC & CHEESE
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 488 calories, Fat 23g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 1357mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
RANCH MAC AND CHEESE BALLS
Super cheesy mac 'n' cheese gets a boost from ranch seasoning, and then gets even better: It's deep-fried into crunchy and creamy golden-brown bites.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 16 balls
Number Of Ingredients 14
Steps:
- Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
- Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
- Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
- Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
- Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.
ONE-POT RANCH MAC AND CHEESE
Forget about boiling up a big pot of salted water. In this ultra-creamy recipe, the pasta cooks directly in the milk, creating a rich thick base for the sauce. Three kinds of cheese, plus fresh chives and dill give it the familiar fresh tang of our favorite ranch dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
- Remove the saucepan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)
RANCH MAC & CHEESE
Variation of a recipe I found in Taste of Home Feb 2010. This is a easy stove top recipe that takes just a few minutes to cook.
Provided by invictus
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions and drain.
- In that same saucepan melt butter. Add the dressing mix and whisk until combined. Add in the milk and heat through. Stir in the cheeses until melted. Stir in sour cream.
- Add macaroni back into cheese sauce and heat through.
Nutrition Facts : Calories 378, Fat 15.1, SaturatedFat 9.1, Cholesterol 38.4, Sodium 142.2, Carbohydrate 47.2, Fiber 1.9, Sugar 1.2, Protein 12.8
BACON MAC AND CHEESE EGGROLLS WITH QUICK RANCH
Ree's daughter Alex loves to eat bacon mac and cheese eggrolls when she visits the food trucks at the state fair. This is Ree's interpretation of the dish, which includes a quick ranch sauce for dipping.
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 1h10m
Yield 16 eggrolls
Number Of Ingredients 13
Steps:
- For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
- Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside.
- Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients.
- Heat an inch of vegetable oil in a skillet to 350 degrees F.
- Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches.
- For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce.
RANCH MACARONI AND CHEESE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A new twist on an old classic. This rich macaroni and cheese is bursting and bubblying with flavor .
Provided by loftworks
Categories Macaroni And Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 487.3, Fat 21.2, SaturatedFat 12.8, Cholesterol 58.4, Sodium 366, Carbohydrate 55, Fiber 2.3, Sugar 3.8, Protein 18.5
RANCH MAC 'N CHEESE
Make and share this Ranch Mac 'n Cheese recipe from Food.com.
Provided by Hidden Valley
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook pasta according to package directions. Rinse and drain.
- In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1½-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.
Nutrition Facts : Calories 526.3, Fat 29.1, SaturatedFat 7.5, Cholesterol 92.2, Sodium 556.1, Carbohydrate 53.5, Fiber 2.5, Sugar 3.1, Protein 12.7
BUFFALO RANCH MAC AND CHEESE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is the ultimate comfort food! It has all the flavor of your favorite game-day snack and plenty of creamy, gooey, cheese.
Provided by demlaurels
Categories Macaroni And Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 746.8, Fat 45.4, SaturatedFat 19.9, Cholesterol 179.8, Sodium 1617.8, Carbohydrate 58.4, Fiber 2.7, Sugar 3.6, Protein 26.2
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