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- 1 pkg. (16oz) elbow macaroni
- 1 cup 2% milk
- ¼ cup butter, cubed
- 1 envelope ranch salad dressing mix
- 1 tsp. garlic salt
- 1 tsp. garlic pepper blend
- 1 tsp. lemon pepper seasoning
- 1 cup (4 oz.) shredded Monterrey Jack cheese
- 1 cup (4 oz.) shredded Colby cheese
- 1 cup (8 oz.) sour cream
- ½ cup crushed saltines
- ⅓ cup grated Parmesan Cheese
- Cook Macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through.
- Stir in Monterrey Jack and Colby cheeses until melted. Stir in sour cream.
- Drain Macaroni; stir into cheese sauce with the saltines.
- Sprinkle with Parmesan cheese.
Recipe was passed onto my from my wonderful Mother-in-Law, Brenda Hice.