Ranch Mac & Cheese

Sorry for the silence! I've been beyond busy at work helping to launch our new food site! Check it out: Kitchendaily.com It's currently in beta and there's a lot more to come! I am literally submersed in food content alll day long and the last thing I want to do when I come home is get on my computer. But now it's the weekend and I have so much to update on my blog!

Valentine's Day is long gone, but I'll take you back there with this post :) We decided to make our own meal instead of going out to a restaurant. We love challenging ourselves, particularly when it comes to baking (stay tuned for that post!). The hardest part? Choosing our menu! Since we always eat healthy we decided to splurge and make some sinful deliciousness!

This recipe came from one of my favorite food blogs, The Noble Pig. It came out better than I could have ever imagined. I can't wait to make it for my favorite Ranch lover, Colleen. She puts Ranch on EVERYTHING! And she loves mac & cheese to boot!

Ranch Mac & Cheese
Adapted from Taste of Home

1 package (16 oz.) elbow macaroni
1 cup milk (I used whole)
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 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Colby cheese
1 cup (8 oz.) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Begin by shredding your Monterey Jack, Colby and Parmesan cheeses.

Cook macaroni according to package directions, however, do not use salt in the pasta water. 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.

Milk, butter and seasonings

That's me!

Cheesy nomness!

That's a lot of sour cream!

YUMMM!

Stir, Stir Stir

Are you drooling yet?

The final product, topped with crushed red pepper of course!

Wedding Food

Two of my college friends were married a couple weekends ago and I just had to share some of the nomlicous food they served at their reception. So yes, I was that piggy at the wedding taking pictures of food :)

The glorious menu

The appetizer table that greeted us with: Artisanal Cheeses, Grilled and Roasted Vegetables and a selection of local Charcuterie.

Salad: Finger Lakes Heirloom Tomatoes with Fresh Mozzarella, Micro Greens, a crispy Zucchini Blossom and Basil Balsamic Vinaigrette

I first hit up the meat station, but I forgot to take pics... so here is the sushi and salmon station shot I took. I actually barely ate any b/c I was so full.

Truffled Mac & Cheese that I ate way too much of and got a tummy ache :(

Well, I'm sure this Butternut Squash Ravioli with Heron Hill (the family's vineyard) Riesling, Brown Butter and Sage contributed.

Wedding Cake presented with Raspberry Sorbet in an Almond Sugar Tuile with Ingle Vineyard (oh yeah... the family's other vineyard) Riesling Apricot Sauce.

What Ben's plate looked like after... all three of them. Yes, he had 3 servings. :)

Okay, so these we picked up at Wegman's on the drive home, but NOM!