Description
This creamy and comforting Buttermilk Mac & Cheese combines the tangy richness of buttermilk with sharp cheddar cheese and tender elbow macaroni, baked to golden perfection. Perfect as a family dinner or a hearty side dish, it offers a delightful twist on the classic mac and cheese with a smooth, custardy texture and a crispy top.
Ingredients
Scale
Main 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 the oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking. Set the pan aside once prepared.
- Mix wet ingredients and cheese: In a large bowl, whisk together the eggs and buttermilk until fully combined. Then stir in the melted butter, shredded cheddar cheese, and a pinch of salt to season the mixture evenly.
- Add the pasta: Add the cooked and drained elbow macaroni to the wet mixture, stirring gently until all the pasta is well coated with the creamy cheese sauce.
- Transfer to pan: Pour the combined mac and cheese mixture into the prepared baking pan, spreading it out evenly to ensure uniform baking.
- Bake until golden: Bake the mac and cheese uncovered in the preheated oven for 45 to 50 minutes or until the top is golden brown and the mixture is set. Remove from oven and let it rest for a few minutes before serving to allow it to firm up slightly.
Notes
- You can use sharp or extra sharp cheddar for a bolder flavor.
- Let the dish rest for about 5 minutes after baking for easier serving.
- For added crunch, sprinkle breadcrumbs on top before baking.
- Ensure pasta is well drained to avoid sogginess.
- This dish can be reheated in the oven or microwave for leftovers.
