Tender Ranch Beef & Cheddar Macaroni Melt

Why You’ll Love This Recipe

I Love This Macaroni Melt Because It’s So Simple To Make, Yet Feels Like Something I’d Get At A Cozy Diner. The Ranch Mix Adds A Tangy, Herby Flavor That Gives The Dish A Unique Twist. It’s Ultra-Creamy, Cheesy, And Perfect For Busy Weeknights When I Want Something Warm, filling, And Satisfying Without Too Much Fuss. And If I Want To Get Fancy, I Throw It Under The Broiler For That Gooey, Golden Cheese Top—So Good.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 lb Ground Beef

• 1 Packet Ranch Seasoning Mix

• 2 Cups Cooked Elbow Macaroni

• 1 1/2 Cups Shredded Cheddar Cheese

• 1/2 Cup Cream Cheese Or Sour Cream

• 1 Cup Milk

• Salt & Pepper To Taste

Directions

1. In A Large Skillet Over Medium-High Heat, I Brown The Ground Beef With The Ranch Seasoning Mix Until Fully Cooked And Crumbled. I Set The Beef Aside Once It’s Done.

2. In The Same Pan (No Need To Clean It!), I Add The Cream Cheese Or Sour Cream With The Milk. I Stir Until It’s Melted And Smooth.

3. I Add The Cooked Macaroni And The Reserved Beef Back Into The Skillet, Then Stir In The Shredded Cheddar. I Let It Cook On Low Heat Until Everything Is Melted, Creamy, And Coated In That Ranchy, Cheesy Sauce.

4. For Extra Deliciousness, I Transfer Everything To A Baking Dish, Sprinkle More Cheese On Top, And Broil It For 3–4 Minutes Until Bubbling And Golden.

5. I Let It Cool Slightly Before Serving—It’s Creamy, Cheesy Comfort In Every Bite.

Servings And Timing

This Recipe Makes 4–6 Servings, Depending On How Hungry We Are.

• Prep Time: 10 Minutes

• Cook Time: 20 Minutes

• Total Time: 30 Minutes

Variations

• I Sometimes Add Cooked Broccoli Or Spinach To Sneak In Some Greens.

• For A Spicy Twist, I Mix In A Pinch Of Red Pepper Flakes Or A Dash Of Hot Sauce.

• If I’m Out Of Ranch Mix, I Use A Blend Of Garlic Powder, Onion Powder, Dried Dill, And Parsley.

• I’ve Also Swapped Ground Beef For Ground Turkey Or Chicken For A Lighter Option.

• When I Want A Crispy Topping, I Mix Breadcrumbs And Parmesan And Broil It Until Crunchy.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Fridge For Up To 3 Days.

To Reheat, I Microwave Individual Portions For 1–2 Minutes, Or Warm It In The Oven At 350°F For About 15 Minutes, Covered With Foil. If It’s A Bit Thick, I Stir In A Splash Of Milk To Loosen It Up.

FAQs

Can I Use Another Pasta Shape?

Absolutely. I’ve Made This With Rotini, Penne, And Shells—Anything That Holds Sauce Works Great.

Is This Freezer-Friendly?

Yes, I Let It Cool Completely And Freeze In A Sealed Container For Up To 2 Months. I Thaw It Overnight In The Fridge And Reheat In The Oven Or Microwave.

Can I Make This Ahead Of Time?

Definitely. I Prepare The Dish Up To The Broiling Step, Store It In The Fridge, And Just Broil Right Before Serving.

What’s The Best Cheese For This Recipe?

I Like Sharp Cheddar For Maximum Flavor, But I’ve Also Used Monterey Jack, Colby, Or A Blend With Great Results.

Do I Need To Broil It?

Not at all. I Often Serve It Straight From The Skillet When I Want To Keep Things Simple. The Broil Just Adds That Nice Cheesy Crust.

Conclusion

Tender Ranch Beef & Cheddar Macaroni Melt Is The Kind Of No-Fail Comfort Food I Always Keep In My Back Pocket. With Its Creamy Sauce, Tangy Ranch Flavor, And Melty Cheese, It’s A Guaranteed Crowd-Pleaser That Comes Together Fast. Whether I’m Cooking For My Family Or Just Craving Something Cozy, This Dish Always Hits The Spot.

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