One-Pot Ranch Mac and Cheese
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 594, total fat 33 G., saturated fats 19 G., proteins 26 G., carbohydrates 49 G., fiber 2 G., cholesterol 95 mg, sodium 727 mg, sugar 11 G.
Calories 594, total fat 33 G., saturated fats 19 G., proteins 26 G., carbohydrates 49 G., fiber 2 G., cholesterol 95 mg, sodium 727 mg, sugar 11 G.
For this mac 'n' cheese recipe, you don't need to cook the pasta separately: it's cooked directly in milk, creating a thick, milky, starchy base for the sauce. Three types of cheese (mozzarella, Monterey Jack, and cream cheese), sour cream, fresh chives, and dill make the sauce smooth and creamy, adding a familiar, refreshing ranch flavor. Perfect for a quick and easy weeknight dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups whole milk
- 340 g of pasta (about 3 cups)
- 220 g Monterey Jack cheese, grated
- 85 g semi-skimmed mozzarella, grated
- 60 g cream cheese, cut into small pieces
- 3/4 cup sour cream
- 2 tablespoons unsalted butter, cut into small pieces
- A large pinch of cayenne pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
We recommend
Recipes with similar ingredients: pasta, milk, Monterey Jack cheese, mozzarella cheese, cream cheese, sour cream, dill, ranch sauce
Cooking the dish according to the recipe:
- Place the pasta in a large saucepan and pour in the milk. Bring the milk to a boil over medium heat, stirring frequently to prevent the pasta from sticking. Continue cooking, stirring frequently, until the pasta is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
- Remove the pan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne pepper, and 1.5 teaspoons of salt, and stir until smooth, thick, and creamy. Add the dill and chives.
- Serve the pasta hot. The mac and cheese will thicken as it cools; thin it with a little hot water, if desired.
Note
For a smoother, creamier cheese sauce, grate your own instead of buying pre-grated cheese. Packaged grated cheese often contains added cellulose, which can make the sauce lumpy.
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