Buttermilk Mac and Cheese
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.
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