Cheesy Ranch Shells My Fav Homemade Mac Cheese Recipes

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:

• 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:

• Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
• Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
• Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.

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.

Steps:

• In a large pot of boiling water, cook the shells to desired doneness; drain, transfer to a large bowl and set aside.
• In a medium-sized saucepan over medium heat, saute the onion in the butter for about 5 minutes, or until tender.
• Stir in the flour, salt, pepper and mustard powder.
• Gradually add the milk and cook, stirring occasionally, until thickened. Remove from heat.
• Add the ranch dressing and 1 1/2 cups of the cheddar cheese; stir until the cheese melts.
• Combine the cheese sauce with the cooked shells.
• Place in a greased 1 1/2 quart casserole and top with the remaining 1/2 cup cheddar cheese.
• Bake at 350 degrees for about 30 minutes or until bubbly and cheese begins to turn golden brown.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart flameproof baking dish. Preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Melt butter in saucepan over low heat; whisk in flour, and cook, whisking constantly, 1 minute or until mixture is smooth. Increase heat to medium; gradually whisk in 2 cups milk, and cook, whisking constantly, 5 minutes or until mixture is thickened and bubbly. Stir in cheese, stirring until cheese is melted. Remove pan from heat.
• Stir pasta, and ground black pepper into cheese mixture; spoon into a lightly greased 13 x 9 inch baking dish. Spread crushed Cheez-it crackers on top.
• Bake uncovered at 375°F for 30 minutes or until thoroughly heated.

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Stir in remaining ingredients.

Steps:

• Cook the macaroni and set aside.
• In a pot, melt the butter and mix in salt and pepper.
• Slowly add in the flour, stirring continuously.
• Gradually add the milk and stir the mixture until smooth.
• Add the cheese on a low heat and melt into the mixture.
• Once the mixture is at your desired consistency, mix in the drained macaroni.

Steps:

• Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the corn and soup. Set aside 1/2 cup cheese for topping; stir remaining cheese into meat mixture until melted. Gently stir in macaroni until coated. , Transfer to a greased 8-in. square baking dish. Top with reserved cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Brown meat in large skillet; drain.
• Add water, milk and ketchup; mix well. Bring to boil. Stir in Shell Macaroni; return to boil. Cover; simmer on medium-low heat 10 min. or until macaroni is tender.
• Stir in Cheese Sauce, tomatoes and onions; cook until heated through, stirring occasionally.

Steps:

• Cook macaroni 10 minutes in boiling salted water.
• Coat microwave safe casserole dish with melted butter.
• Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
• Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
• Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
• Bake at 350 degrees for 35 minutes or until browned.

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.

Steps:

• Cook macaroni until al dente. Drain and set aside.
• Melt butter in large saucepan. When melted, whisk in the flour until incorporated and cook for 30 seconds or so until thickened.
• Slowly pour in cream and milk while whisking. Cook until thickened on low heat, whisking frequently. Usually 3-4 minutes.
• Remove pot from heat and stir in the cheddar cheese, hot sauce, and salt and pepper to taste. Once all the cheese has melted, add macaroni and stir well. Adjust salt and pepper per taste.
• Enjoy!