Cafe style mac and cheese loaded with Cheddar, Monterey Jack, and Parmesan cheeses and a secret ingredient: ranch salad dressing mix!
8 ounces elbow macaroni
2 eggs
3/4 cup whole milk
1/2 cup half and half
1/2 cup heavy cream
1/2 teaspoon chopped fresh parsley, optional
1/4 teaspoon sugar
1 pinch cayenne pepper
3/4 teaspoon sea salt
1/2 tablespoon dry ranch salad dressing mix
10 ounces grated sharp Cheddar cheese
5 ounces grated Monterey jack cheese
5 ounces grated Parmesan cheese
Preheat the oven to 350 degrees F.
Cook the macaroni in boiling water as directed on the package. Drain well.
In a large bowl, whisk the eggs until uniform in color. Add the milk, half and half, cream, parsley, sugar, cayenne, salt, and dry ranch salad dressing mix. Mix well.
Stir the cooked macaroni, Cheddar, Monterey Jack, and Parmesan into the egg mixture. Mix well then transfer to a baking dish.
Cover the dish with heavy duty plastic wrap then cover with a layer of heavy duty aluminum foil.
Place the dish in the oven and bake at 350 degrees F for 30-35 minutes. Serve hot.
For best flavor and texture, use a combination of freshly grated cheeses rather than pre-shredded, as pre-shredded cheese often contains anti-caking agents that affect melting.
To add a crunchy topping, mix breadcrumbs with some melted butter and sprinkle on top before baking.
For a twist, add cooked bacon or pancetta for a smoky flavor.
Let the macaroni sit for a few minutes before serving to allow it to set, which will make serving easier.
Experiment with adding different herbs like thyme or chives.
Try adding a splash of Worcestershire sauce for an umami boost.
Elbow macaroni is traditional, but other shapes like shells or cavatappi can also work, giving a different texture and bite.
You can use low-fat milk, but the dish may be less creamy. For optimal creaminess, it's best to stick with whole milk or a combination of milks.
You can substitute other cheeses such as Gouda, Gruyere, or fontina for a unique flavor. Just make sure the cheeses melt well.
The ranch dressing mix adds a savory depth to the flavor, making the macaroni and cheese more interesting. It can be adjusted or omitted depending on personal taste.
You can prepare the dish a day ahead, cover it, and refrigerate until you're ready to bake it. Just add a few extra minutes to the baking time.
Yes, this macaroni and cheese can be frozen. Make sure it's cooled completely, then transfer it to an airtight container. It can be frozen for up to 3 months.
To reheat, place it in the oven at 350 degrees F for about 20-25 minutes covered with foil, or heat it in the microwave, stirring occasionally, until warmed through.
You can substitute heavy cream with more half and half or a mix of whole milk with some melted butter, though this may slightly alter the richness of the final dish.
You can stir in cooked vegetables such as broccoli, spinach, or peas before baking for added nutrition and flavor.
To add more spice, increase the amount of cayenne pepper, or include chopped jalapenos or other hot peppers to the mix.
Covering with both makes sure that steam stays trapped inside the dish, resulting in a creamier texture while protecting the top from over-browning. You must use heavy duty plastic and foil, however. If you do not have heavy duty plastic wrap then just use two layers of aluminum foil, greasing the layer facing the pasta.
You can make a stovetop version by cooking the macaroni, combining it with the cheese and egg mixture, and heating everything over low heat until the cheese melts.
Large Pot: For boiling the macaroni in water until it is cooked according to the package instructions.
Measuring Cups and Spoons: For measuring the ingredients such as milk, half-and-half, heavy cream, ranch salad dressing mix, and sea salt.
Large Mixing Bowl: To whisk the eggs and combine the remaining ingredients.
Whisk: For whisking the eggs until they are uniform in color, and for mixing the other wet ingredients together effectively.
Baking Dish: To hold the macaroni and cheese mixture while it bakes in the oven. A glass or ceramic dish is typically preferred for even baking.
Heavy Duty Plastic Wrap and Heavy Duty Aluminum Foil: These are used to cover the baking dish to retain moisture during the baking process. Heavy-duty versions are necessary for heat resistance.
Colander: For draining the cooked macaroni after boiling.
Spatula or Large Spoon: For stirring the cooked macaroni into the egg and cheese mixture to making sure that everything is evenly coated and combined.
Fried Chicken: Serve alongside the mac and cheese for a protein boost. The creamy texture of the mac will balance well with the juicy, savory notes of the crispy fried chicken.
Steamed Broccoli: A simple side that offers a fresh crunch. The slight bitterness of the broccoli can cut through the richness of the cheese.
Crispy Bacon: Crumble on top of the mac and cheese for added crunch and flavor. The salty, smoky taste enhances the overall savory profile.
Buffalo Sauce: Drizzle this zesty sauce over the mac and cheese for an unexpected kick. The heat from the sauce contrasts beautifully with the creamy cheese.
Sauteed Mushrooms: Their earthy taste adds depth to the dish. Saute with butter and garlic for a rich, umami addition that pairs nicely with the cheesy base.
Chili: This hearty and spicy 2 alarm chili can turn mac and cheese into a meal.
Herb Salad: A light, refreshing salad with herbs and a citrus vinaigrette cuts the richness of the dish. The acidity helps to brighten the palate.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
November 18, 2024
I have cooked this recipe for 10+ years now and it is always a hit. I do NOT deviate from the recipe. Preparing to cook it now for Thanksgiving Dinner 2025.
December 25, 2019
I have eaten it from the restaurant for years. This recipe turns out too runny. What am I doing wrong?
Try undercooking the pasta a little
? cover the baking dish with plastic and then foil. ::::??????????
This technique is used in some recipes. You need to use heavy duty plastic wrap and foil though. You can just use foil if you'd prefer.
December 21, 2014
This is the best southern, flavorful, not overly creamy baked mac and cheese I have ever made. Extremely easy!
July 7, 2013
Maybe I've just only had "meh" mac and cheese before because I never thought much about it. Made this recipe yesterday and was blown away. I liked the combination of cheeses and I think the ranch mix and sugar changed the flavor enough that it was really impressive. I'll be making this again very soon!
January 18, 2013
Like everyone, I've eaten hundreds of Mac 'n Cheeses, but I've never been to the OK Cafe. For this dish alone, though, I'd be a steady customer! It's delicious....and as a "copycat", it's easy, I had all the ingredients anyway, it's only about 45 minutes from scratch to done, and did I say it was delicious? I got a couple of bites, but husband and two kids ate it ALL and practically licked the dish! This one's a keeper, friends.