Take macaroni and cheese to a new level with a few simple substitutions in a classic recipe.
Dijon Herb Cheesy Pasta
8 oz. uncooked farfalle (bow ties) or conchiglie (shell) pasta
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 packet Dijon Ranch Dip and Dressing Mix, unprepared
2 cups (8 oz.) shredded Vermont white cheddar cheese
Cook pasta per directions on package to al dente. Drain but don't rinse.
In a 2-quart saucepan over medium heat, melt butter. Stir in flower and cook, stirring often, for 2 minutes.
Slowly whisk in milk, and then Dip Mix. Cook, stirring often, until slightly thickened, about 5 minutes.
Reduce heat to low and slowly whisk in cheese until fully incorporated and melted.
Turn off heat and stir in cooked pasta. Stir to coat.