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
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Boil pasta in salted water until al dente. Strain and return to the pot.
- 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.
- 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.
Notes
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.
Nutrition
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
Tried our recipe?We would love to know how it was!
