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1 pound gemelli pasta or your favorite pasta
2 tablespoons butter
3 tablespoons flour
1 1-ounce pouch dry ranch dressing and seasoning mix
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard powder
1/2 teaspoon white pepper
1/2 cup mayonnaise
1/2 teaspoon Worcestershire sauce
Few squirts hot sauce, we use Cholula (optional)
3 cups whole milk
8 ounces sharp cheddar cheese, shredded
8 ounces Fontina cheese, shredded
Chopped fresh parsley, for garnish (optional)
Place a pot of water on to boil and once boiling, salt the water and cook the gemelli to just under done, still a bit chewy. Drain and set aside.
While water comes to a boil, melt butter in a small sauce pan over medium low and once melted, add flour and cook for 3-4 minutes until the raw flour smell is gone and it starts to smell a bit nutty. Remove from heat and set aside.
While the pasta is cooking, in a medium bowl, place ranch seasoning mix, nutmeg, mustard, pepper, mayonnaise, Worcestershire sauce and hot sauce and whisk to combine.
Let sit five minutes then whisk in the milk and set aside.
After the pasta is cooked and the pot emptied, add milk mixture to the pot and over medium heat, cook the milk mixture until it just starts to steam and bubble then whisk in the butter/flour mixture.
Pour in the pasta and both types of shredded cheese, remove from heat and toss to combine.
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Find it online: https://www.afamilyfeast.com/ranch-macaroni-and-cheese/