Ingredients
Scale
- 1 lb elbow macaroni
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- 1 cup cooked bacon (crumbled)
- 1/2 cup green onions (chopped)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a big mixing bowl, combine the softened cream cheese, sour cream, ranch dressing, garlic powder, black pepper, and salt. Mix until smooth and creamy.
- Add the cooked pasta to the cream cheese mixture. Toss to coat the pasta evenly.
- Stir in the cheddar cheese, crumbled bacon, and green onions until well combined.
- Transfer the pasta mixture into a greased 9×13 inch baking dish. If you’re using breadcrumbs, sprinkle them on top for added crunch.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30