1 package (16 ounces) elbow macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1/2 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed Ritz crackers
1/3 cup grated Parmesan cheese
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce with the crackers. Sprinkle with Parmesan cheese.
Recipe comes from Amanda's website