Buttermilk Mac and Cheese – CRAZY good!!! Only 5 ingredients! I wasn’t sure how I would like the buttermilk, but it was SO good! Eggs, cheddar cheese, buttermilk, butter, macaroni. Can make ahead and freezer for later. Everyone RAVES about this yummy side dish recipe!
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Pin This RecipeBaked Macaroni and Cheese Recipe
I came across this recipe for Buttermilk Macaroni & Cheese in one of my old cookbooks. I had some buttermilk in the refrigerator and decided to give it a try. OMG! Y’all. This was SO good. I wasn’t sure how I would like the buttermilk flavor, but it was amazing. I could not stop eating it! This creamy mac and cheese has quickly become a family favorite. It is super simple to make and there is no roux required. Cook the pasta, whisk together the cheese sauce ingredients and bake. Easy Peasy! Add this to your menu ASAP!
How to Make Buttermilk Mac & Cheese
To make the macaroni and cheese, bring a pot of water to a boil over medium-high heat. Cook the pasta in a large pot of salted water according to the package directions for al dente texture. Drain the and set aside.
In a large bowl, whisk together large eggs and buttermilk. Stir in melted unsalted butter, shredded sharp cheddar cheese, kosher salt, and black pepper. Add the cooked pasta to the bowl and toss to coat. Pour the pasta mixture into a large baking dish sprayed with non-stick cooking spray. Bake uncovered until bubbly. If desired, broil 1 to 2 minutes to brown the top.
Helpful Tips & Frequently Asked Questions
- I use sharp cheddar cheese. You can use any type of cheeses that you enjoy. Fontina, gruyere, sharp white cheddar cheese, smoked gouda – anything goes.
- Feel free to add some cooked bacon, chopped broccoli florets or baby kale to the pasta mixture.
- You can use any shape of pasta that you prefer. Elbow macaroni, cavatappi pasta, rigatoni, penne, bowtie pasta – anything goes!
- Can add other spices to the pasta mixture. Dry mustard or a pinch of nutmeg are good.
- To make homemade buttermilk, combine 1 cup of whole milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
- Feel free to top the casserole with some breadcrumbs before baking.
- Garnish the baked pasta with some parsley or smoked paprika.
- Can Buttermilk Mac & Cheese be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. You will need to add 5 or 10 minutes to the cooking time.
- Can Mac & Cheese be frozen? Yes! Assemble the casserole and cool completely on a rack. Cover the baking dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and cook as directed.
- Store leftovers in an airtight container in the refrigerator.
What to serve with Old Fashioned Mac & Cheese
This macaroni and cheese dish makes a lot of pasta. It would be great for a summer cookout, potluck, and the holidays. This is our favorite comfort food. We are making it again this weekend with some grilled chicken. I can not wait!
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Buttermilk Mac & Cheese
Ingredients:
- 6 eggs
- 2-1/2 cups buttermilk
- 3-1/2 cups shredded cheddar cheese
- 1/2 cup butter melted
- 8- oz elbow macaroni cooked and drained
- salt and pepper to taste
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
- Whisk together eggs and buttermilk. Stir in melted butter, cheese and salt.
- Add cooked pasta and stir to coat.
- Pour into prepared pan.
- Bake, uncovered, for 45 to 50 minutes.
Steph
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I’m making this for the second time as a request by my mom for Easter dinner. It’s so delicious, and so easy!! I usually grate my own cheese , but I bought pre shredded cheese for this. Love it! It’s absolutely delicious!!!Thanks for the recipe!! Oh … I was 1/2 cup short of buttermilk so I’m using whole milk for the half . So good!
how many can be served with this recipe looking for about 50 serves at a church kitchen
All serving sizes are listed under the recipe title.
I've been doing something similar for years. 16oz box mac noodles cooked/drained, 16oz Velveeta, 8oz shredded sharp cheddar cheese, 1 stick of REAL butter. All this melted/mixed and stuffed into a 9×13 glass baking dish. Add buttermilk, making sure it works it way to the bottom and barely but completely cover. Top with a generous sprinkling of paprika. (Don't forget to salt the noodles when boiling them or you'll have to add twice as much on the plate.) There's nothing healthy about this dish, but OMG it's so good! 🙂
What size pan? Did you spray it first? Thanks!
Ha ha! Just saw my answer. 🙂
Sounds delicious, Stephanie!
I would put breadcrumbs on top 🙂
sounds great!
The 8oz of macaroni,is that the measurement before or after it's cooked?
Before it is cooked – use half of the 16oz box.
When do you add the macaroni?
Step number 3 above