Ranch and Pimento Mac & Cheese

You know how I keep that iPhone list of recipes I want to create? Well, “Ranch Mac & Cheese” has been on there for a looooong time (having already conquered taco mac and cheese). Yes, creamy macaroni and cheese combined with the craveable flavor of ranch dressing. It’s happening. Today.

You see, ever since I started using packets of Hidden Valley ranch mix to jazz up Veggie Pizza Wonton Cups, I’ve been hooked on the flavor. I pretty much want to sprinkle it in everything (which my husband, the ranch fanatic, has no problem with).

I love it because it adds a ton of tangy ranch goodness without adding lots of fat and calories. You know, if you were making a healthy dish.

Maybe when you’re already making macaroni and cheese, you forget about the fat and calorie bit, and just focus on flavor. Let’s do that. Everything in moderation, folks. I started with my go-to mac and cheese recipe.

It’s creamy and decadent, with a rich béchamel sauce, extra sharp Cheddar and Monterey Jack cheeses, and a pinch of cayenne for spice. I had a long-neglected jar of pimentos in my fridge, so those went in, too.

And, for yet another layer of flavor, a packet of Hidden Valley Original Ranch Salad Dressing & Seasoning Mix. I topped it with some crunchy panko breadcrumbs, baked it until it was bubbly, and then sprinkled on some sliced green onions for a little extra flavor.

In terms of iPhone recipe ideas-transformed-to-real life dishes, this is right up there on my list of favorites. It’s everything I love about my trusty macaroni and cheese recipe, made even more amazing by Hidden Valley.

As soon as I finished eating it, I already started jotting down iPhone notes of ways to re-invent it yet again. 1.) Bacon. Because Bacon Ranch Mac & Cheese sounds too good to be true, right? 2.) Roasted Veggies.

Because ranch mac & cheese is the definition of a crowd/kid pleaser, so why not sneak in some vegetables? Whatever version you decide to go with, please enjoy!

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Pimento Mac & Cheese

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 32 minutes

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Ingredients

• 12 ounces medium shell pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1-1/2 cups heavy whipping cream
• 3/4 cup whole milk
• 1 teaspoon kosher salt
• 3/4 teaspoon ground mustard
• 1/2 teaspoon black pepper
• 3 ounces Monterey Jack cheese, shredded
• 3 ounces Mozzarella cheese, shredded
• 1/2 cup pimientos, drained
• 1/4 teaspoon dried dill
• 2 tablespoon chopped fresh chives, plus additional for garnish

Instructions

1. Bring large pot of salted water to boil and cook pasta according to package instructions for al dente. Drain well.
2. Meanwhile, melt butter in large pot over medium heat. Add flour and cook 1 minute, whisking constantly. While whisking, add cream and then milk in steady stream. Add salt, ground mustard and black pepper and cook 2 to 3 minutes or until thickened, whisking constantly.  
3. Reduce heat to low and add Monterey Jack, mozzarella, pimientos and dill. Cook 1 to 2 minutes or until cheese is melted, stirring constantly. 
4. Add chvies and cooked pasta and stir until well combined. Remove from heat and let stand 3 minutes to allow sauce to thicken before serving.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 715Total Fat: 55gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 164mgSodium: 625mgCarbohydrates: 38gFiber: 2gSugar: 6gProtein: 20g

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.