Modified from Taste of Home
1 package (16 ounces) pasta (they say elbow mac, I actually used rotini)
1 cup milk
2 tbsp butter, cubed
1 envelope ranch salad dressing mix (okay, so the website says a package....the recipe book I bought a the grocery store says 4 1/2 tsp....I would suppose this a package as I used about half, measuring, as I did a half recipe)
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1/2 tsp garlic powder (the website said 1 tsp garlic salt...I used this and I didn't feel it was under salted)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese (okay, I bought a bag of pre-shredded Colby Jack...so already mixed of these two and just used 2 cups)
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large pan, 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 saltines. Sprinkle with Parmesan cheese.
Serves 8.