Mac Cheese On The Ranch Rsc Recipes

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.)

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.

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.

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!

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.

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.

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.

Steps:

• Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
• Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
• Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
• Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
• Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
• To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
• Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
• Bake at 375F for about 25 minutes until golden brown.

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.

Steps:

• Oven Temp: 350.
• Mac & cheese:.
• 1. Bring 4 cups water to a bowl, once water is at a rapid bowl ad noodles. Par cook until noodles are al dente. drain and transfer to a 9x9 glass oven dish.
• 2. In a bowl mix together greek yogurt, milk and ranch dressing mix packet. Set aside.
• 3. In a seprate bowl toss together corn strach and cheddar cheese until cheese is well coated. Once cheese is coated mix it along with in with greek mixture noodles in 9x9 dish.
• Breadcrumb topping:.
• 4. Places saltines in a zip lock bag and crush until you form small crumbs.
• 5. Slice bacon into bacon bite sized pieces. Saute until bacon becomes crisp. Once crisp add saltine crumbs and mix until well coated, lastly sprinkle in 1 tsp hidden valley ranch dressing mix.
• 6. Spread breadcrumbs on top of mac and cheese.
• 7. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 15 minutes more.
• Basil & chive oil:.
• 8. Place oil, basil and chives in blender and blend 30 to 45 seconds.
• To serve:.
• Plate up mac and cheese, drizzling with basil & chive oil and garnishing with extra chopped chives if desired.