Oven-Baked 4-Ingredient Amish Ranch Macaroni Directions:
Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
Pour the uncooked elbow macaroni evenly into the prepared baking dish, spreading it into an even layer.
In a medium bowl or large measuring cup, whisk together the light ranch dressing and skim milk until smooth.
Pour the ranch mixture evenly over the dry macaroni, making sure all the pasta is moistened. Gently stir in the dish if needed, then spread the macaroni back into an even layer.
Sprinkle 1 1/2 cups of the reduced-fat cheddar cheese evenly over the sauced macaroni, reserving the remaining 1/2 cup for later.
Cover the baking dish tightly with foil, sealing the edges well so the steam stays inside and helps cook the pasta.
Bake covered for 35 to 40 minutes, until the macaroni is mostly tender and the sauce is bubbling around the edges.
Carefully remove the foil, sprinkle the remaining 1/2 cup reduced-fat cheddar cheese over the top, and return the dish to the oven uncovered.
Bake for another 10 to 15 minutes, until the cheese on top is melted, lightly golden in spots, and the macaroni is fully tender.
Let the macaroni rest for 5 to 10 minutes before serving so the sauce thickens slightly and each scoop holds together.
WW Points Calculation
Uncooked elbow macaroni, 2 cups dry: 24.00 points
Light ranch dressing, 16 ounces: 32.00 points
Skim milk, 2 cups: 6.00 points
Reduced-fat shredded cheddar cheese, 2 cups: 24.00 points
Points Information
Total Points: 86.00 points
Servings: 8 servings / about 1 cup
Points per serving: 10.75 points
Nutrition Information
Calories: 330
Protein: 16 g
Carbohydrates: 39 g
Fat: 13 g
Fiber: 2 g
Sugar: 6 g
Sodium: 760 mg
I'm waiting for your comments! Enjoy!
