This recipe simplifies the classic mac and cheese by skipping the roux, instead melting a blend of cheeses, evaporated milk, and seasonings in a Dutch oven for a creamy sauce.
Fill a Dutch oven with salted butter, cubed Colby Jack, cubed Monterey jack, cream cheese, evaporated milk, hot sauce, and ranch seasoning. Melt it by baking at 375°F for 30 minutes. Use a hand blender to blend it all evenly. Pour over boiled noodles, stir it up, add in more shredded cheese, and bake for around 25 more minutes.
