One night while we were eating dinner, my son asked if he could put ranch dressing on his macaroni and cheese. It was probably the only thing left that he hadn’t tried dipping in ranch. So, after a good laugh and a lengthy conversation about why that wouldn’t be a very good idea, he finally relented. Not wanting to give up completely he went on to ask if next time I made macaroni and cheese I could figure out a way to include ranch dressing in his. Honestly, the thought had never crossed my mind but, after some thought I came up with this dish. He gave it two thumbs and a heads up! So, here you go….
I use Fresh Gourmet french fried onions in my recipes. In my grocery store, they are usually located in the Produce department.
- 8 oz uncooked elbow macaroni
- 1 can [10¾ oz] cream of onion soup
- ½ cup melted butter or light butter
- 1 [8 oz] sour cream
- ½ cup mayonnaise
- ¾ cup milk
- 1 [0.4 oz] packet buttermilk ranch dressing mix
- black pepper to taste
- 3 cups chopped roasted chicken
- ⅔ cup frozen petite peas
- 3 green onions, chopped
- ½ lb bacon, cooked & crumbled
- 1 8 oz sharp white cheddar cheese, shredded
- 1 cup garlic-pepper french fried onions [I used Fresh Gourmet]
- Preheat the oven to 350°F and spray an 8 x 12 inch dish with cooking spray. Set aside.
- Cook the elbow macaroni in salted water per the instructions on the package, until al dente. While the macaroni is cooking, in a large mixing bowl, whisk together the soup, melted margarine, sour cream, mayonnaise, milk and dressing mix. Season to taste with black pepper.
- Add the chopped chicken to the mixing bowl, along with the frozen peas, green onions and crumbled bacon.
- Drain the pasta well then add to the mixing bowl. Stir until evenly coated.
- Add the shredded cheese reserving one cup to sprinkle on top.
- Pour into the baking dish, then sprinkle with the reserved shredded cheese and garlic-pepper french fried onions.
- Bake for 35-40 minutes until bubbly and golden.