8 ServingsPrep/Total Time: 30 min.
1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic-pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 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 Monterey Jack and Colby cheeses until melted.
Stir in sour cream.
Drain macaroni; stir into cheese sauce with the saltines.
Sprinkle with Parmesan cheese.
Yield: 8 servings.