1 pkg (16oz) elbow macaroni
1 cup milk
1/4 cup butter
2 envelopes ranch salad dressing mix
1 tsp lemon-pepper seasoning
1 tsp garlic herb seasoning
1 tsp garlic salt
1 cup cubed colby cheese
1 cup cubed montery jack cheese
1 cup (8oz) sour cream
1/2 cup crushed saltines (abt 15)
grated parmesan cheese
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the next eight ingredients. Cook and stir over med heat until cheese is melted and mixture begins to thicken.
Reduce heat; stir in the sour cream. Drain macaroni; add the macaroni and cracker crumbs to cheese sauce. Cook until heated through, stirring frequently. Sprinkle with parmesan cheese.
Yield: 6-8 servings
