Buttermilk Mac and Cheese

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Buttermilk Mac and Cheese is an absolute delight! Talk about comfort food, this is one of those dishes that is perfect any time or place. Growing up, we ate macaroni and cheese a lot, and I remember everyone did it just a bit different. I know many people prefer a more creamy stovetop style, but for me there’s nothing quite like the cheesy deliciousness with crunchy top that comes with baking it.

This recipe is a variation of my aunt’s that we’ve eaten probably hundreds of times! Using a combination of sharp cheddar and gouda cheese with buttermilk to create a creamy and flavorful base. We add some extra depth with a touch of garlic powder and finish in the oven for the perfect melty cheese crust.

The result is an incredibly creamy, cheesy and comforting dish that has become a staple at my family’s dinner table. I hope you enjoy!

What you Need to Make Buttermilk Mac and Cheese:

This is a really simple recipe, easy to substitute different cheese in and out. I love the combination of gouda and cheddar cheese with the buttermilk and touch of garlic. It’s such a comforting flavor. Feel free to use Colby Jack or Pepper Jack cheese to mix it up a bit.

Buttermilk Mac and Cheese Ingredients

  • Elbow macaroni pasta
  • Cheddar cheese
  • Gouda cheese
  • Butter
  • Garlic powder
  • Buttermilk
  • Egg
  • Salt

How to Make Buttermilk Mac and Cheese

  1. Cook the Pasta: Preheat oven to 350 degrees. Boil the macaroni pasta in salted water until al dente. Drain and return to the pot.
  2. Mix the Cheese: Add shredded cheese to the cooked noodles, along with butter and garlic powder. Stirring until combined.
  3. Make Buttermilk Mixture: In large mixing bowl, whisk together buttermilk, egg and salt. Pour this into the noodles, folding together.
  4. Bake in Oven: Add the macaroni mixture to a greased casserole dish. Cover with foil and bake at 350 for 20 minutes. Remove the foil, add remaining shredded cheese to the top and bake additional 10 minutes, or until perfect crust is formed.
  5. Serve and Enjoy: Serve the buttermilk mac and cheese in individual bowls or as a side dish for your favorite Southern meals. Garnish with chopped fresh herbs, breadcrumbs, or extra cheese, if desired.

Why You’ll Love Homemade Macaroni and Cheese

Homemade Macaroni and Cheese is a classic dish that’s really loved by all. I’ve served this as an indulgent side dish or as the star of the show, and either way, this mac and cheese is always a crowd-pleaser.

This Buttermilk Mac and Cheese recipe is both creamy and cheesy thanks to a mix of sharp cheddar and smoky gouda cheese, butter and buttermilk. I like to add a pinch of garlic powder too for extra flavor. The magic of this dish is the simplicity of it. Less really is more!

The result? A comforting, affordable, delicious macaroni and cheese that’s sure to make everyone happy! Plus, this recipe is easy enough for beginner cooks so there’s really no excuse not to give it a try. We sometimes have this as a main dish for those lazy evenings, especially in winter. Check out our recipe below.

buttermilk mac and cheese
5 from 3 votes

Buttermilk Mac and Cheese

This recipe was a slight variation of my Aunt's I prefer baked in the oven. You could absolutely do this as a purely stovetop version. We just love the crunchiness of the oven-baked mac and cheese! Hit it with 2 minutes on broil at the end for perfect crust.
Servings: 8
Course: Side Dish
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 16 oz elbow macaroni
  • 3 cups shredded cheddar cheese, combined
  • 1 cup shredded gouda cheese, combined
  • 1 tbsp butter
  • 1/2 tsp garlic powder
  • 2 cups buttermilk
  • 1 large egg
  • 1/2 tsp salt


  • Preheat oven to 350 degrees. Boil pasta in salted water until al dente. Strain and return to the pot.
    buttermilk mac and cheese 1
  • Add 3 cups of the mixed shredded cheese to the cooked noodles, as well as the butter and garlic powder, stirring well until combined.
  • In mixing bowl, beat the egg. Add buttermilk and salt to the beaten egg, mixing thoroughly. Add this to the macaroni, folding it together.
    buttermilk mac and cheese 3
  • Pour the macaroni mixture into a greased casserole dish. Cover with foil and bake at 350 degrees for 20 minutes.
  • Remove foil and sprinkle remaining shredded cheese blend over top. Bake for additional 10 minutes. Finish with a broil to achieve the perfect melt/crust if desired.
    buttermilk mac and cheese


You can substitute out the gouda for Monterey Jack or even just use all cheddar cheese. We prefer the gouda for the richer taste. But that’s the great thing about mac and cheese; you can easily change it up depending on how you feel or what you have on hand.


Serving: 1servingCalories: 547kcalCarbohydrates: 47gProtein: 27gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 107mgSodium: 750mgPotassium: 286mgFiber: 2gSugar: 5gVitamin A: 764IUVitamin C: 0.003mgCalcium: 591mgIron: 1mg
Recipe Keywords: mac and cheese, macaroni and cheese
Tried our recipe?We would love to know how it was!

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