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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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Taste of Home Magazine, Premiere Edition
Servings: 6 |
| 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 |
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Ingredients
1 cup milk
¼ cup butter or margarine
2 envelopes ranch salad dressing mix
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic pepper blend
1 teaspoon garlic salt
1 cup cubed Colby cheese
1 cup cubed Monterey Jack cheese
1 cup (8 ounces) sour cream
½ cup crushed saltines
1 pound elbow macaroni, cooked and drained
Grated Parmesan cheese |
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Cooking Method
In a Dutch oven...
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Combine the first eight
ingredients.
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Cook and stir over medium heat until cheese has melted and
mixture begins to thicken.
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Fold in the sour cream.
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Add crackers and
macaroni.
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Cook until heated through, stirring frequently.
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Spoon into a
serving dish; sprinkle with Parmesan cheese.
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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