Name: Tender Ranch Beef & Cheddar Macaroni Melt
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 lbs ground beef (80/20 or lean); 1 packet ranch seasoning mix; Salt and pepper to taste; 1 lb elbow macaroni; 4 tablespoons butter; 3 tablespoons all-purpose flour; 2 ½ cups whole milk; 1 cup heavy cream; 2 ½ cups sharp cheddar cheese, shredded; ½ cup mozzarella cheese, shredded (for extra melt); 1 teaspoon Dijon mustard (optional, but adds depth); Salt and black pepper to taste; 1 cup shredded cheddar; ½ cup breadcrumbs (optional for crunch); Fresh parsley for garnish (optional)

Ingredients

Scale

For the Ranch Beef:

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 lbs ground beef (80/20 or lean)
1 packet ranch seasoning mix
Salt and pepper to taste

For the Cheddar Macaroni:

1 lb elbow macaroni
4 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups whole milk
1 cup heavy cream
2 ½ cups sharp cheddar cheese, shredded
½ cup mozzarella cheese, shredded (for extra melt)
1 teaspoon Dijon mustard (optional, but adds depth)
Salt and black pepper to taste

For the Topping:

1 cup shredded cheddar
½ cup breadcrumbs (optional for crunch)
Fresh parsley for garnish (optional)

Instructions

Cook Pasta: Boil salted water and cook macaroni until al dente. Drain and set aside.
Brown the Beef: In a skillet, sauté onion and garlic in olive oil. Add ground beef and cook until browned. Stir in ranch seasoning, season with salt and pepper, then set aside.
Make Cheese Sauce: In a saucepan, melt butter, whisk in flour, then slowly add milk and cream. Stir until thickened. Mix in cheddar, mozzarella, and mustard. Season to taste.
Assemble: Preheat oven to 375°F. Combine cooked pasta, cheese sauce, and beef. Transfer to a greased baking dish and top with cheese (and breadcrumbs if using).

Bake: Bake uncovered for 15–20 minutes until bubbly and golden. Broil briefly for extra crispiness. Rest for 5 minutes before serving.