I’m a HUGE fan of baked, custard-style macaroni cheese. Like, MEGA huge fan.
One of the most popular recipes on this blog is my copycat version of Piccadilly’s macaroni and cheese. It’s the most homey, comforting bowl of macaroni and cheese you can eat. It’s got this thick, delicious cheese sauce and is baked to perfection.
Sometimes you don’t have enough time to bake a big batch of mac and cheese. Sometimes a stovetop version will work best.
This is that stovetop version.
It’s endlessly creamy and seasoned to perfection. It’s got a bite, a tasty Ranch flavor ribboned throughout the mixture. It’s glorious homemade macaroni and cheese that’s just as simple as the boxed version…but better.
I’ve had this recipe in my collection for years and always eyeballed it but never made it. Now, I’m wondering why. It’s so good it should be a sin.
Stovetop Ranch Macaroni and Cheese
A creamy, ranch-flavored macaroni and cheese recipe that is easy to make and requires no baking.
- 16 oz. elbow macaroni
- 1 cup milk
- 2 TBS. butter
- 1 package (1 oz) dry ranch dressing mix
- 1 tsp. lemon-pepper seasoning
- 1 tsp. garlic powder
- 2 cups Colby-Monterey Jack shredded cheese
- 1 cup sour cream
- Cook macaroni according to package instructions. Drain.
- In a large skillet/saucepan, melt butter over medium high heat. Stir in milk, dressing mix, lemon-pepper, and garlic powder and heat through. Stir in cheese and stir until melted. Add sour cream and stir.
- Stir in cooked macaroni to cheese mixture. Serve.