1 pkg. (16 oz.) elbow macaroni
1 C milk
1/4 butter or margarine, cubed
1 envelope ranch dressing mix
1 tsp garlic salt
1 tsp lemon-pepper seasoning
1 C shredded Monterey Jack cheese
1 C shredded Colby cheese
1 C sour cream
1/2 C crushed saltine crackers
1/3 C 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
From Taste of Home February and March 2010 edition
I served this with a salad tossed with Morning Star farms Chik'n Strips and the kids went crazy. I cut fat any way I could by using fat free sour cream, low sodium/fat saltines, soy cheeses, skim milk, wheat macaroni, margarine and a tad bit of tofu (don't tell the husband, though he never noticed).
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