Buttermilk Mac and Cheese is the best ever, oven-baked macaroni and cheese. The addition of eggs to this old-fashioned macaroni and cheese lends to a fluffy version that your family and friends will beg you to make over and over again. Be prepared to make this for all future holiday pitch-ins and gatherings.
Buttermilk Mac and Cheese Recipe:
During this national social distancing project, I’ve been doing what many of you are probably doing – cleaning. Closets, shelves, drawer, underneath furniture. You name it, I’ve probably cleaned it. While organizing a closet, I found several notebooks that belonged to my Granny.
Now Granny was way before her time. While she didn’t have a computer, iPad, smart phone or a Pinterest account, she did read newspapers and magazines. When she found a recipe that peaked her interest, she cut it out and glued it into a notebook. It was her version of Pinterest or a smartphone recipe app.
I’ve really enjoyed flipping through these notebooks to see what recipes she was attracted to. I found this amazing baked macaroni and cheese recipe in one of her notebooks and it was torn from a magazine right beside Country Fried Steak, another treasure.
This creamy mac and cheesy makes a huge pan, making it great to share. It’s already going on the menu for the next holiday, and I know it’s going to be requested over and over and over. I shared some with my parents, and my mom was in awe about how fluffy this version is. To quote her “winner winner, chicken dinner.”
I love my Mom’s mac and cheese; hers is also a baked recipe but it has a thicker, denser texture. The addition of 6 beaten eggs forms almost a light, custard texture that makes this version hard to resist. If you aren’t feeding a crowd or want a quick stove top mac and cheese dish, try our Skillet Macaroni and Cheese.
How to Make Baked Macaroni and Cheese:
Instructions:
- Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
- Cook and drain elbow macaroni.
- In a large bowl, whisk eggs; add shredded cheese, buttermilk and salt.
- Stir in melted butter and cooked macaroni.
- Pour into prepared dish and bake for 45 to 50 minutes or until bubbly and lightly browned.
For the full recipe for the best ever baked macaroni and cheese, scroll to the bottom of this post.
Notes About Buttermilk Mac and Cheese:
- Cook and drain elbow macaroni before adding to this mac and cheese casserole. I typically cook it to a little less than al dente since it can finish cooking in the oven.
- Buttermilk might be an ingredient you don’t always keep on hand, so feel free to make your own. I do this all the time. Fill up your measuring cup with regular milk just below the 2 1/2 cup mark; add lemon juice or vinegar (approximately 1 tablespoon). Let sit for around 5 minutes to thicken.
- If you are concerned about your baked macaroni and cheese getting cooked through with all those eggs, use a digital thermometer to check the temperature. The internal temperature should at least be 160 degrees F.
- Check out our Amazon storefront to see our favorite kitchen gadgets (digital thermometer) and kitchen essentials (glass baking dish)!
- This baked macaroni and cheese has something for all tastes, including a crispy outside for folks who like corner pieces and a creamy inside for those who don’t!
- I can totally appreciate a skillet mac and cheese too. If that’s your cup of tea, check out this version.
Serve this along side our 3 Ingredient Crock Pot Ham, Crunchy Pea Salad, Slow Cooker Calico Beans and Grandma’s Fanciful Fudge Cake for the perfect family dinner.
Our Favorite Cheesy Recipes
Old-Fashioned Cheesy Cabbage Casserole
4-Ingredient Slow Cooker Cheesy Potatoes
Cheesy Broccoli and Rice Casserole
Buttermilk Mac and Cheese is the best ever, oven-baked macaroni and cheese. The addition of eggs to this old-fashioned macaroni and cheese lends to a fluffy version that will have your family and friends asking for more. Be prepared to be asked to make this for all future holiday, pitch-ins and gatherings.
- 6 eggs
- 3 1/4 cups shredded cheddar cheese
- 2 1/2 cups buttermilk
- 1/2 cup butter, melted
- 1 teaspoon salt
- 8 ounces elbow macaroni, cooked and drained
-
Preheat oven to 350 degrees F. Spray an 13 x 9 inch baking dish with nonstick cooking spray.
-
In a large bowl, beat eggs; stir in shredded cheese, buttermilk and salt.
-
Add melted butter and cooked elbow macaroni and mix well.
-
Pour into prepared dish. Bake for 45 to 50 minutes or until bubbly and lightly browned.
- Cook and drain elbow macaroni before adding to this mac and cheese casserole. I typically cook it to a little less than al dente since it can finish cooking in the oven.
- Buttermilk might be an ingredient you keep on hand, so feel free to make your own. I do this all the time. Fill up your measuring cup with regular milk just below the 2 1/2 cup mark; add lemon juice or vinegar (approximately 1 tablespoon). Let sit for around 5 minutes to thicken.
- If you are concerned about your baked macaroni and cheese getting cooked through with all those eggs, use a digital thermometer to check the temperature. The internal temperature should at least be 160 degrees F.
- I can totally appreciate a skillet mac and cheese too. If that's your cup of tea, check out this version.
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