Buttermilk Mac and Cheese – An Old Fashioned Macaroni and Cheese Recipe

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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 the 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.

Fluffy Mac and Cheese

This fluffy 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.

This version of mac and cheese soufflé has the addition of 6 beaten eggs which forms almost a light, custard texture and 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.

Recipe for Mac and Cheese Soufflé

What ingredients do I need for vintage mac and cheese?

Elbow Macaroni, cooked and drained

Eggs, beaten

Buttermilk

Cheddar Cheese, shredded

Salt

Butter, melted

How to Make Baked Macaroni and Cheese:

  1. Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with non-stick cooking spray.
  2. Cook and drain elbow macaroni.
  3. In a large bowl, whisk eggs; add shredded cheese, buttermilk and salt.
  4. Stir in melted butter and cooked macaroni.
  5. Pour into prepared dish and bake for 45 to 50 minutes or until bubbly and lightly browned.

For the full recipe steps and ingredient amounts for the best ever baked macaroni and cheese, scroll to the bottom of this post.

How to Make Mac and Cheese Golden Brown?

You have to choose the correct mac and cheese recipe if you want a golden brown crust on top.

I recommend making an old-fashioned baked mac and cheese that’s more like a soufflé. The ingredient list has more eggs and buttermilk than actual macaroni. The result is a fluffy mac and cheese with a beautiful golden brown crust.

Notes About Old Fashioned Buttermilk Macaroni and Cheese Recipe:

  • It seems crazy, but this mac and cheese soufflé has only 1 cup uncooked elbow macaroni. It’s not a typo!
  • 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

Mom’s Cheesy Ham and Potatoes

Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

Cheesy Potatoes with Bacon

Cheesy Potatoes with Bacon will be your new favorite side dish. It features an easy cheese sauce made with Velveeta, Miracle Whip, salt and black pepper and a bacon topping that sends the humble potato out of this world. 

Old-Fashioned Cheesy Cabbage Casserole

Old-Fashioned Cheesy Cabbage Casserole recipe features a list of common ingredients for easy prep.

4-Ingredient Slow Cooker Cheesy Potatoes

These 4 Ingredient Crock Pot Cheesy Potatoes are easy to throw together for a weekend dinner or your next family gathering.

Broccoli Cheese Soup

Broccoli Cheese Soup is the easy way to get kids to eat broccoli and carrots.  Full of cheese flavor, this soup will soon to become a staple on your family table.

Cheesy Broccoli and Rice Casserole

Cheesy Broccoli Rice Casserole is Mom's Broccoli Casserole with Cheese Whiz, instant rice, cream of mushroom soup and frozen broccoli.

Greek Noodles (Macaroni and Cheese Recipe)

Greek Noodles are a rich and decadent macaroni and cheese recipe that is sure to be at hit at your house.  With butter, milk, heavy whipping cream and half and half, there's no doubt that this Greek Noodles with Cheese recipe is divine.

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. 
Print Recipe
5 from 2 votes

Buttermilk Mac and Cheese - Vintage Mac and Cheese Recipe

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.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Casserole, Side Dish
Cuisine: American
Keyword: baked mac and cheese, buttermilk mac and cheese, buttermilk macaroni and cheese, mac and cheese, macaroni and cheese wih tuna, oven mac and cheese
Servings: 12
Calories: 283kcal

Ingredients

  • 6 eggs
  • 3 1/4 cups shredded cheddar cheese
  • 2 1/2 cups buttermilk
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1 cup elbow macaroni, cooked and drained (measure 1 cup uncooked macaroni)

Instructions

  • 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.
    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.
  • Add melted butter and cooked elbow macaroni and mix well.
    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.
  • Pour into prepared dish. Bake for 45 to 50 minutes or until bubbly and lightly browned.
    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.

Notes

  • It seems crazy, but this mac and cheese soufflé has only 1 cup uncooked elbow macaroni. It's not a typo!
  • 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.

Nutrition

Calories: 283kcal | Carbohydrates: 9g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 535mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 744IU | Calcium: 294mg | Iron: 1mg

 

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