Cheddar Ranch Mac (Print-Friendly Version)
# What You'll Need:
→ Pasta and Liquids
01 -
12 oz rotini pasta
02 -
2 cups milk
03 -
2 cups chicken broth
→ Protein and Cheese
04 -
14 oz smoked sausage, thinly sliced
05 -
1 1/2 cups shredded white cheddar
→ Seasoning and Veggies
06 -
1 packet ranch seasoning mix
07 -
3 garlic cloves, minced
08 -
2 cups baby spinach
09 -
1/2 cup roasted red peppers, chopped
10 -
Salt and pepper to taste
→ Fats
11 -
2 tablespoons butter
12 -
1 tablespoon olive oil
# Step-by-Step Directions:
01 -
Put the sausage back in the pan. Give everything a good stir. Add salt and pepper to suit your taste and dig in right away.
02 -
Gently fold in the spinach and red peppers. Let the spinach wilt just a little.
03 -
Turn the heat down to low. Gradually stir in the shredded cheddar so the sauce turns creamy and smooth.
04 -
Drop the rotini into the liquids, making sure it's mostly covered. Cover the pot and cook over medium heat, stirring now and then. It should take about 12 to 15 minutes until tender.
05 -
Pour in chicken broth and milk. Scrape up any browned bits on the bottom. Stir in the ranch seasoning and let it cook gently.
06 -
In the same pan, melt the butter. Add minced garlic and cook just until it smells great, about 30 seconds.
07 -
Heat olive oil over medium-high. Fry sausage slices until golden and crisp on both sides. Remove and set aside.
# Helpful Notes:
01 -
Grate your cheese fresh for the best creamy melt.