Ranch Cheddar Mac

Who loves carbs? Yea, me too. I know summer is <almost> over according to the school year, but whoever said pasta salad has to be a summer thing anyway? I like it year round and this one is our absolute fav in our family because it’s easy peasy. Aaron used to have a favorite sandwich shop that many locations have closed and they had a ranch mac and cheese recipe he loved. So since the locations are no longer abundant, I decided to try my hand at mimicking the recipe. I might be bias, but I actually like my version better. Who doesn’t love anything ranch flavored?

Ranch Mac and Cheese

Here is what you need:

• 1 Box elbow noodles
• 16 oz sour cream
• 1 red pepper, diced
• 1/2 red onion, diced
• cherry tomatoes (optional)
• 1.5 packs ranch seasoning mix
• Block of cheddar cheese (cubed)
• Salt and Pepper

Here is what you do:

1. Start by cooking noodles thoroughly, drain and rinse.
2. Add sour cream into noodles with 1.5 ranch dressing. Start with half of the sour cream and add to desired creaminess (I use ALMOST the whole 16oz container because I like it creamy).
3. Add all other ingredients including cubed cheddar cheese (the more the better), salt and pepper and chopped vegetables.
4. Place in the refrigerator until chilled and serve. Store leftovers in air tight container in fridge.

So yum and so easy. My original recipe didn’t call for cherry tomatoes, but since we’re growing them in our garden boxes out back, we have a ton right now and I decided to add them in. You could go either way depending on your taste buds.

Have you checked out the other recipes on my blog? You can find them all here.

It’s actually been cloudy and cool-ish the last few days and Aaron’s on vacation this week, so we’re doing some much needed yard work and I’m about to go assist…ugh.

But first, coffee.

Thanks for reading! XX

Have you tried ranch mac and cheese before? Let me know in a comment below!