Cauliflower Chowder

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into strips
2 tablespoons butter, divided
½ yellow onion, diced
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon fresh sage, minced
2 teaspoons salt
1 teaspoon black pepper
3 cups chicken bone broth (or chicken stock), divided
1 cup heavy cream
½ cup white cheddar, shredded
2 green onions, sliced
Toasted baguette, for serving

Method
Heat a heavy saucepan over medium heat. Once hot, add bacon strips and cook until crisp, about 8–10 minutes. Remove bacon from pan and let drain on a paper-towel lined plate. Leave bacon drippings in the pan.

Add 1 tablespoon butter and diced onion. Saute until translucent, about 5–7 minutes. Add minced garlic and stir to combine. Add in remaining 1 tablespoon butter, cauliflower, sage, salt and pepper, and stir to combine. Saute 3–4 minutes or until cauliflower starts to brown slightly.

Pour in 2½ cups bone broth and bring to a boil. Cover and reduce heat to medium-low. Simmer until cauliflower is tender, about 10 minutes. Remove from heat and carefully ladle half of the cauliflower mixture into a blender. Top with remaining ½ cup bone broth. Cover the blender top with a clean kitchen towel and blend until smooth.

Pour mixture back into pot and return to heat. While stirring, slowly pour in heavy cream. Add white cheddar and mix until melted. Serve topped with bacon, green onions and a slice of toasted baguette.

Tater Tot Hotdish

Start to finish: 50 minutes
Impresses: 6

Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 tablespoon kosher salt, divided
3 garlic cloves, minced
2 pounds ground sirloin
1 teaspoon seasoned salt
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon Worcestershire sauce
1½ cups beef stock
1 cup half & half
1 pound frozen mixed vegetables
1 cup shredded sharp cheddar, divided
Frozen tater tots
Fresh chives, for serving

Method
Heat oven to 400 F. Set a baking sheet on a lower rack while oven preheats.

Place a large cast-iron skillet over medium heat. Add olive oil and heat until shimmering. Add onion and ½ teaspoon of the kosher salt, stirring to coat. Cook until onions begin to become translucent, about 3 minutes. Stir in garlic cloves and cook until fragrant, about 1 minute more.

Add ground sirloin, remaining kosher salt, seasoned salt and black pepper, to taste. Brown the meat thoroughly, stirring to ensure even cooking. Drain the fat and discard.

Sprinkle flour, cornstarch and Worcestershire sauce over the meat, stirring to coat. Add beef stock, followed by half & half. Bring mixture to a boil and simmer 10–15 minutes, or until sauce has reduced by half and thickened, stirring occasionally to prevent sticking.

Once sauce is thick, stir in the frozen vegetables. Taste filling and adjust seasoning, if necessary. Stir in ½ cup of shredded cheddar. Top with the remaining cheese and a single layer of frozen tater tots.

Bake in preheated oven for 15 minutes, or until tots are golden brown and filling is bubbling, making sure the skillet is set over the baking sheet to avoid any oven spills. Remove from oven, sprinkle with chives, if desired, and allow to rest for 5 minutes before serving. 

Smoked Cheesy Grits with Sausage and Peppers

Start to finish: 35 minutes
Impresses: 4

Ingredients
For the sausage and peppers:
2 bell peppers, any color
1 red onion
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1-pound fully cooked andouille sausage links

For the grits:
2 cups water
2 cups whole milk
1 teaspoon salt
1 cup instant grits
1 tablespoon salted butter
¼—½ cup heavy cream
¾ cup smoked cheddar, freshly shredded
¾ cup smoked Gouda freshly shredded

Method
For the sausage and peppers: 
Heat oven to 400 F and line a large baking sheet with parchment paper. Core and slice bell peppers into 1-inch-wide strips and place on prepared baking sheet. Peel onion and cut in half. Slice into strips and place on prepared baking sheet. Drizzle olive oil over vegetables and season with salt and pepper. Toss to combine. Slice sausage into discs and place in an even layer on same baking sheet. Bake undisturbed 25–30 minutes, or until peppers and onions start to brown. Serve atop smoked cheesy grits.

For the grits:
In a large pot, bring water, milk and salt to a boil, keeping a close eye so it doesn’t boil over. Stir in grits and cook to package instructions. Once cooked, stir in butter, ¼ cup heavy cream, cheddar and Gouda. Stir to combine until cheese is fully melted. If too thick, stir in additional ¼ cup heavy cream. Serve immediately topped with roasted sausage and peppers.

Bacon Cheeseburger Twice-Baked Potatoes

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Start to finish: 1 hour 20 minutes
Makes: 4

Ingredients
4 large Idaho or russet potatoes, washed and dried
½ pound lean ground beef (85/15 or 90/10)
½ tablespoon steak seasoning or seasoning blend (salt, black pepper, garlic powder, onion powder)
4 large strips thick cut bacon
4 tablespoons salted butter
1 cup finely shredded sharp cheddar, plus extra for garnish
Salt and pepper, to taste
⅓ cup tomatoes, diced
5–6 scallions, sliced
Optional toppings: diced onions, barbecue sauce, extra cheese or extra bacon

Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.

While the potatoes are baking, prepare the filling by browning the ground beef in a large skillet over medium-high heat. Season with your favorite grilling blend, or use a combination of salt, black pepper, garlic powder and onion powder. Brown until no pink remains, and then drain in a fine mesh colander, if needed. Set aside.

Cook bacon in the same skillet until crispy. Remove from skillet and pat dry. Allow to cool slightly before roughly chopping.

Once potatoes are cool enough to handle, slice off the top and scoop out the middle into a mixing bowl. Add butter and cheddar, plus salt and pepper (to taste); and then, roughly mash to combine. Spoon the potato mixture back into the potato skins.

Top with additional cheddar, seasoned ground beef and chopped bacon. Bake for another 10 minutes at 350 F. Remove from oven and garnish with diced tomatoes and scallions. Serve immediately.

Notes: When scooping out the baked potatoes, leave a thin layer against the skin to provide structure. This will prevent your potatoes from collapsing or breaking apart when you stuff them again.

Cheeseburger Loaf and Dressed-Up Instant Potatoes

Start to finish: 30 minutes
Impresses: 2

Ingredients
For the cheeseburger loaf:
2 eggs
1 8-ounce can tomato sauce
1 small white onion, grated
½ green bell pepper, minced
¼ cup parsley, minced
2 teaspoons salt
1 tablespoon Worcestershire sauce
2 cups fresh breadcrumbs (soft, white bread works best)
2 pounds lean ground beef
2 cups sharp cheddar cheese, cubed 

For the mashed potatoes:
Instant potatoes, 8 servings prepared with butter and milk
1 8-ounce block cream cheese, softened
4 tablespoons salted butter, melted, divided
1 teaspoon garlic salt
½ teaspoon white pepper
¼ cup chives, minced

Method
For the cheeseburger loaf: 
Heat oven to 350 F and coat a loaf pan with nonstick spray. Set aside. In a large mixing bowl, lightly beat eggs. Add tomato sauce, onion, green bell pepper, parsley, salt, Worcestershire sauce, breadcrumbs and beef. Mix well until fully combined. Fold in cheese.

Pack into a loaf pan and use a small spatula to cover cubes of cheese at the top with the meat mixture. Bake 1 hour 15 minutes, or until the internal temperature reaches 160 F. Let rest for at least 10 minutes before slicing into 8 servings. 

For the mashed potatoes:
Prepare 8 servings of instant potatoes in a large bowl to package instructions using butter and milk. Using an electric mixer, beat in cream cheese, 2 tablespoons of the melted butter, garlic salt and white pepper until potatoes are fluffy. Drizzle with remaining melted butter. Top with chives and serve immediately.

Creamy Jalapeño Popper Baked Potatoes

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Start to finish: 1 hour 20 minutes
Impresses: 4

Ingredients
4 large Idaho or russet potatoes, washed and dried
4 ounces cream cheese
6 large strips thick cut bacon
2–3 jalapeño peppers, deseeded and finely chopped
2 garlic cloves, minced
Salt and pepper, to taste
½ cup white cheddar, shredded, plus extra for garnish

Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.

While potatoes are baking, set the cream cheese out to soften. Cook bacon to a crispy texture in a large skillet, and then allow to cool. Reserve 4 slices of cooked bacon for garnish. Finely chop the remaining 2 slices.

As the potatoes cool, add softened cream cheese, chopped bacon, chopped jalapeños, minced garlic, salt and pepper to a mixing bowl. Fold together until well combined.

Once potatoes are cool enough to handle, slice off the top and scoop out the middle into the same mixing bowl. Add shredded white cheddar, and then fold together until well-combined. Spoon the potato mixture back into the potato skins.

Top with remaining bacon and additional chopped jalapeños, if desired. Bake for another 10 minutes at 350 F. Remove from oven and serve with any additional toppings or garnishes.

Notes: Avoid stinging eyes, nose and skin by handling the fresh jalapeños with disposable gloves. Or, use a plastic produce bag over your hand to provide a barrier.

Grilled Beer Cheese Dip

Start to finish: 20 minutes
Impresses: A crowd

Ingredients
8 ounces sharp cheddar cheese, shredded
6 ounces fontina cheese, shredded
4 ounces Gruyere, shredded
1½ teaspoons cornstarch
4 tablespoons salted butter
½ white onion, diced
3 garlic cloves, minced
1 tablespoon all-purpose flour
4 ounces cream cheese, softened
12 ounces beer, a lager preferred, such as an Oktoberfest or Pilsner
¾ cup heavy cream
Kosher salt, to taste
Paprika, for serving
Green onions, sliced, for serving
Soft pretzels, for serving

Method
Place a 12-inch cast-iron skillet over medium-high heat on the grill. Allow the pan to heat 5–7 minutes. While the pan heats, toss the cheddar, fontina and Gruyere with the cornstarch and set aside.

When the pan is hot, add the butter and onion. Stir to coat, cooking the onions for 3 minutes, or until softened. Stir in the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine, cooking for another minute.

Add the cream cheese and stir vigorously until melted and smooth; mixture will be thick. Whisk in the beer until smooth and well-combined. Add the cheeses and heavy cream. Move pan to indirect heat, and stir until dip is smooth. Taste and add kosher salt as needed.

Remove pan from heat and sprinkle with paprika and sliced green onions to serve.

Notes: Heat the pre-made soft pretzels on the grill. Brush the pretzels with melted butter, sprinkle with salt and place over direct high heat for 2–3 minutes, or until warmed through.

Grilled Mac and Cheese

Start to finish: Active: 30 minutes
Impresses: 8 as a side, 4 as an entree

Ingredients
16 ounces dry pasta, such as elbow or cavatappi
1 cup heavy cream
2 cups half & half, divided
1 cup water
4 tablespoons salted butter, cut into cubes
4 ounces medium cheddar cheese, cut into cubes
4 ounces Monterey Jack cheese, cut into cubes
1 teaspoon kosher salt, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground mustard
3 ounces Gruyere, shredded
Freshly ground black pepper, for serving 

Method
Spray a large, shallow Dutch oven with baking spray. Pour the pasta into the pot along with the heavy cream, 1 cup of the half & half and water. Scatter butter, cheddar and Monterey Jack cheese over the pasta. Sprinkle with kosher salt, garlic powder, onion powder and ground mustard.

Cover and place the pot over low direct heat and high indirect heat (if your grill has a thermometer, it should be measuring around 500 F) and close the lid of the grill. Cook the pasta for 20 minutes before removing the lid and stirring to combine. At this point, the noodles should be fully cooked and the sauce should be creamy.

Remove pot from heat, and add the remaining half & half and Gruyere. Mix until smooth, and serve immediately with a generous sprinkle of coarse black pepper. 

Broccoli Cheddar Crockpot Mac 'n Cheese

Start to finish: 45 minutes
Impresses: 4

Ingredients

1-pound box elbow macaroni
1 head broccoli, cut into florets
4 cups cheddar cheese, shredded
2 cups colby jack cheese, shredded
4 ounces cream cheese
5 cups whole milk
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
Chopped parsley, for topping (optional)

Method
Stir together all ingredients, except parsley, in a slow cooker to combine. Cook on high heat for 2 hours before stirring every 15 minutes until noodles are tender. Top with parsley and serve. 

Denver-Style Baked Frittata

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Ingredients
1 tablespoon cooking oil
⅔ cup green bell pepper, diced (about 1 medium pepper)
⅔ cup yellow onion, diced
⅔ cup asparagus, cut into 1-inch spears
1 cup cooked ham, cut into ½-inch cubes
9 large eggs
⅓ cup whole milk
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅔ cup + ⅓ cup extra sharp cheddar cheese, shredded

Method
Heat oven to 425 F. Heat the cooking oil in a well-seasoned cast-iron or oven-safe nonstick skillet over high heat. Once heated, add the bell peppers, onion, asparagus and ham. Cook on high heat, stirring occasionally for 4–5 minutes, or until the onions become fragrant.

Meanwhile, crack the eggs into a mixing bowl. Add the milk, salt and pepper, and whisk together until combined. Fold in ⅔ cup of the shredded cheese.

Pour the egg mixture into the skillet, distributing evenly over the vegetables and ham. Do not stir.

Cook until the edges begin to set and pull away from the sides of the skillet. Top with the remaining ⅓ cup shredded cheese; then, transfer the skillet to the preheated oven.

Cook for 10–12 minutes until the center is set. Remove from oven and allow the frittata to cool for 5–10 minutes. Slice and serve immediately, garnishing with fresh herbs, if desired.

Notes: Don’t be alarmed if your frittata puffs or expands while baking and then collapses as it cools. Trapped steam makes it rise during cooking, but the vegetables (plus milk and cheese) will give your frittata a smooth, dense texture without becoming rubbery.

Cornbread, 3 ways

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Four Cheese
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup each of shredded mozzarella, Monterey Jack, cheddar and Parmesan cheeses. Pour into prepared skillet and bake to package instructions.

Green Chili
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add a 4-ounce can drained green chilies. Pour into prepared skillet and bake to package instructions.

Maple Bacon
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup real maple syrup and 6 slices crisp bacon, chopped. Pour into prepared skillet and bake to package instructions.

Cauliflower Mac n’ Cheese

Start to finish: 10 minutes
Impresses: 6

Ingredients

1 pound cauliflower florets
1 tablespoon olive oil
1 teaspoon garlic salt
3 tablespoons butter, plus more for greasing pan
2 tablespoons flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella
½ cup Italian-style panko breadcrumbs
¼ cup grated Parmesan cheese

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add cauliflower, olive oil and garlic salt to baking sheet and toss to combine. 

Roast for 30 minutes or until cauliflower starts to become golden. Set aside and keep oven at 400 F. Butter a 9-by-13-inch baking dish and set aside.

Melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for 1 minute.

Slowly pour in milk, whisking constantly to avoid any lumps. Reduce heat to medium-low and let thicken for 2–3 minutes. Remove from heat and whisk in cheddar and mozzarella cheese until melted and a thick sauce has formed. 

Add cauliflower and mix to coat. Pour into prepared baking dish.

In a small bowl, melt remaining 2 tablespoons of butter. 

Add in panko and Parmesan and stir to combine. 

Sprinkle breadcrumb mixture over the cauliflower.

Bake until the top starts to brown, about 15–18 minutes.

Let cool 5 minutes before serving.

Rosemary & White Cheddar Crackers

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Start to finish: 1 hour 45 minutes
Makes: 6 cups

Ingredients

1¼ cups flour
½ teaspoon salt
1 tablespoon fresh
rosemary, minced
1½ cups sharp white cheddar
cheese, shredded
½ cup (1 stick) butter,
chilled and diced
¼ cup ice water 

Method

In the bowl of a food processor, blitz together flour, salt, rosemary and white cheddar until combined. 

Add in butter and pulse until a fine meal forms.

While continuing to pulse, drizzle in water 1 tablespoon at a time until dough starts to stick together but isn’t overly wet.

Form dough into a disc and wrap in plastic wrap. Chill for 1 hour. 

Heat oven to 400 F and line a large baking sheet with parchment paper.

Flour a clean surface and split dough into two pieces.

Roll into a thin rectangle, about ¼-inch thick. Cut into 1½-inch squares. Repeat with other piece of dough.

Place squares onto prepared baking sheet.

Bake 15–18 minutes or until tops start to brown. 

Let cool completely on baking sheet before storing in a breathable container at room temperature for two days.

Cheddar-Thyme Biscuits

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Start to finish: 30 minutes
Makes: 12 biscuits

Ingredients
2½ cups flour, plus extra for kneading
½ cup nonfat dry milk
2 tablespoons baking powder
1 teaspoon salt
½ cup (1 stick) butter, diced and cold, plus more for brushing
1 cup cold water
4 ounces sharp cheddar, freshly grated
1 tablespoon fresh thyme leaves

Method
Pulse together flour, nonfat dry milk, baking powder and salt in a food processor to combine.

Add in butter and pulse until a fine meal forms. Continue pulsing and drizzle in cold water until the dough starts to come together.

Sprinkle flour on a piece of parchment paper and turn dough onto floured surface. Add cheddar and thyme and knead into dough.

Form into a disc and wrap in plastic wrap. Chill for 30 minutes in
the refrigerator. 

Heat oven to 425 F and line two baking sheets with parchment paper.

Remove dough from refrigerator, unwrap and place on floured surface. Dust with a little extra flour and slightly flatten with the palm of your hand. Using a rolling pin, roll until dough is ½-inch thick.

Using a cup or biscuit cutter, cut out rounds out of dough and place 2-inches apart on prepared baking sheets.

Bake 11–13 minutes, or until browned on top.

Serve warm.

Cheddar-Stuffed Sliders

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Start to finish: 30 minutes
Impresses: 4

Ingredients
2 tablespoons butter
1 tablespoon olive oil
3 yellow onions, thinly sliced
1 tablespoon sugar
1 pound 85/15 ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper
4 ounces sharp cheddar, cut into 8 cubes
¼ cup brown mustard
¼ cup mayonnaise
8 mini pretzel buns
8 red lettuce leaves
Sliced pickles

Method
Melt butter and olive oil together over medium-low heat in a large skillet. Add in onions and toss to coat. Sauté, stirring frequently until translucent. Reduce heat to low, stir in sugar and continue to cook until completely caramelized, a deep golden color, about 15 minutes. 

While onions cook, preheat grill to medium-high heat.

In a large bowl, combine beef, Worcestershire, garlic salt and pepper. Form mixture into 8 small patties by flattening into a disc, adding a cube of cheddar to the middle, folding the edges into the middle and flattening again into a patty that’s equal in thickness on the edges and in the middle.

Grill 4–5 minutes before flipping and grilling an additional 3–4 minutes, until juices run clear and cheddar starts to melt out of the patty.

In a small bowl, mix together mustard and mayo.

In final minutes of grilling, add buns, cut-side down, to the grill to warm.

Remove patties and buns from the grill.

To assemble: Add one tablespoon of the mustard-mayo sauce to the bottom bun, top with lettuce, patty, caramelized onions, pickles and top bun.

Serve immediately.

Fried Cheddar Cheese Curds

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Start to finish: 8 hours, 25 minutes, Active: 25 minutes, Inactive: 8 hours
Impresses: 4

Ingredients
½ cup flour
4 eggs, lightly beaten
4 cups panko bread crumbs
1 pound The Creamery Cheddar Cheese Curds
2 quarts vegetable oil
Honey mustard, for dipping

Method
Line a cookie sheet with parchment paper. Set aside.

Add flour, eggs and half of panko breading to 3 separate shallow dishes. 

Add half the curds to the flour and toss to coat. Transfer to the egg mixture and toss to coat. Remove the curd in small batches to fully drain the excess egg. Add to the panko and toss to fully coat — gently pressing on curds so the panko adheres. Place in a single layer onto prepared cookie sheet.

Discard the panko and replenish with the remaining bread crumbs. Repeat with other half of curds.

Place pan in freezer and freeze at least 8 hours before frying.

When ready to fry, heat at least 2 quarts of vegetable oil to 350 F. Fry curds in small batches for roughly 1 minute 10 seconds, until browned, and drain on a plate lined with paper towels. 

Serve immediately with honey mustard or another condiment for dipping.

Thanksgiving Mac

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Start to finish: 1 hour
Impresses: 6

Ingredients
16-ounce box spiral pasta noodles
1 pound smoked cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
½ cup milk
6 tablespoons butter, plus more for dish
1 box cornbread stuffing mix

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Method
Heat oven to 375 F.

Cook pasta to just one minute shy of box instructions so the noodle still has a slight bite to it.

Drain pasta, pour back into pot and return it to the stove over medium-low heat. Add in shredded cheeses, milk and 2 tablespoons butter. Stir until fully combined and cheese is melted. Remove from heat.

Liberally butter a casserole dish. Pour noodles and cheese into the dish and set aside.

In a medium-sized, microwave-safe bowl, melt remaining 4 tablespoons of butter, about 30 seconds. Stir in cornbread stuffing mix and toss to coat.

Sprinkle mixture atop noodles and cheese, then bake for 30 minutes or until golden brown. Serve immediately.

House Dip

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Start to finish: 35 minutes
Makes: 3 cups

Ingredients
10 ounces chopped, frozen spinach
1 pound white cheddar cheese, cubed
8-ounce block cream cheese
½ cup sour cream
15-ounce can chopped tomatoes, drained

Method
Thaw spinach to package instructions in a colander lined with a thin towel. Once thawed, use towel to squeeze moisture out of spinach. Set aside.

In a heavy-bottomed pot over medium-low heat, combine all ingredients. Stir every few minutes until smooth and fully melted, about 25 minutes.

Slow cooker: Follow instructions as listed above, except using a slow cooker on the high setting. Stir every 20 minutes until smooth and fully melted, about 1.5 hours. Serve on warm setting.

Keto Taco Shells

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Start to finish: 25 minutes
Makes: 6 shells

Ingredients
8 ounces sharp cheddar cheese, shredded

Special tools
2 empty paper towel rolls

Method
Heat oven to 400 F.

Line a baking sheet with parchment paper. Place ¼ cup of cheddar onto the baking sheet in circular mounds. (The cheese melts together and spreads out to form the shell.) Repeat with remaining cheese, placing mounds 2 inches apart.

Bake for 12–15 minutes or until shells start to brown.

While the shells bake, wrap each paper towel roll in aluminum foil. Set aside.

Remove shells from the oven and carefully, using a flat spatula, remove shell from the baking sheet and lay it over the paper towel roll. Using your fingers or tongs, lightly wrap the shell around the roll to form the shape of a crunchy taco shell.

Let cool 5 minutes before filling with your favorite meat and toppings.

Ranch Pasta Salad

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Start to finish: 40 minutes
Impresses: 8

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Ingredients
1    package ranch seasoning
1    cup buttermilk
1    cup mayonnaise
1    cup pasta shells (We use the noodles from a box of macaroni and cheese.)
8    ounces sharp cheddar cheese, cut into small cubes
1    cup frozen peas, thawed
4    slices bacon, cooked and chopped
    salt and pepper

Method
Whisk together the ranch seasoning, buttermilk and mayonnaise. Refrigerate at least 30 minutes.

Cook pasta to box instructions. Drain and cool. 

Add cooked pasta, cheddar, peas and bacon to a large serving bowl. Toss together with ranch dressing, beginning with ½ cup, adding more if desired.

Season with salt and pepper.