buttermilk macaroni and cheese recipe

Written BySheba G Updated On
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The Best buttermilk macaroni and cheese recipe

I’ve always been a fan of macaroni and cheese, and when I discovered this buttermilk version, I knew it was going to be a game-changer. This recipe is a classic comfort food dish that never fails to hit the spot. It’s creamy, cheesy, and utterly delicious.

I love how the tangy buttermilk adds a unique twist to the traditional macaroni and cheese. My family loves it just as much as I do, and it’s become a staple in our household. We make it for special occasions like holidays and birthdays, but also for everyday meals because it’s just that good.

The best part is that it’s relatively healthy compared to other comfort foods, thanks to the use of buttermilk instead of heavy cream or butter. My kids adore helping me in the kitchen, measuring out the pasta and sprinkling on the cheese. It’s a fun activity we can all enjoy together.

One thing I appreciate about this recipe is how easy it is to customize with different types of pasta or add-ins like ham or veggies. The possibilities are endless! Another plus is that it reheats beautifully for leftovers, making it perfect for meal prep or packing lunches for school.

Overall, this buttermilk macaroni and cheese recipe has become a trusted favorite in our home.

Buttermilk Macaroni and Cheese

4.8 from 1522 votes

This creamy macaroni and cheese uses tangy buttermilk for a rich and flavorful sauce. The sharp cheddar and smooth texture make it a comforting side dish or a satisfying main course.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt for pasta water

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups sharp cheddar cheese, shredded
1 cup Gruyere cheese, shredded

For the Topping

1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon of salt.
3Add the elbow macaroni to the boiling water and cook until al dente, about 8 minutes.
4Drain the pasta in a colander and set it aside.
5In a medium saucepan over medium heat, melt 4 tablespoons of butter.
6Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is golden and bubbly.
7Gradually whisk in the whole milk and buttermilk, stirring continuously to prevent lumps.
8Cook over medium heat for 5 minutes, until the sauce thickens and coats the back of a spoon.
9Remove the saucepan from the heat and stir in the salt, black pepper, cayenne pepper, shredded cheddar, and shredded Gruyere.
10Stir until the cheese is completely melted and the sauce is smooth.
11Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
12Pour the mixture into a greased 9×13 inch baking dish and spread it into an even layer.
13In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter.
14Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
15Bake for 20 minutes, until the sauce is bubbly and the topping is golden brown.
16Let the dish cool for 5 minutes before serving.

🔧Equipment

Large pot
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 80mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a spicier kick, add an extra pinch of cayenne pepper. You can substitute the Gruyere with more sharp cheddar if desired.

Watch Video Of How Buttermilk Macaroni and Cheese Works

This buttermilk macaroni and cheese recipe has become an essential part of our family gatherings and everyday meals. Its ease of preparation and adaptability make it perfect for any occasion or even meal prep.

I love serving it at potlucks or family dinners because everyone always raves about its creamy goodness. When reheating leftovers, simply pop them in the oven at 350°F (180°C) until warmed through – no fuss required!

If you’re looking for an easy yet impressive side dish that’s sure to please both kids and adults alike, give this recipe a try.

❓ Frequently Asked Questions About Buttermilk Macaroni and Cheese

Q: What is buttermilk?

Buttermilk is a type of cultured dairy product that’s high in protein and low in fat. It’s made by adding bacterial culture to milk, which causes it to thicken and develop a tangy flavor.

Q: Can I substitute regular milk for buttermilk?

While you can use regular milk as a substitute in a pinch, keep in mind that the flavor will be slightly different and the texture might not be as creamy.

Q: How do I ensure my macaroni and cheese doesn’t become too dry?

To avoid dryness, make sure to use enough buttermilk to cover your pasta, and don’t overcook the noodles – al dente is key!

Q: Can I make this recipe ahead of time?

Yes, you can prepare the macaroni mixture up to 24 hours in advance, then refrigerate until ready to bake.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly; however, if you’re using a different type of pasta or adding ingredients like ham or bacon bits, be sure to check with your guests about any dietary restrictions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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