If you like the classic comfort food, you’ll love this version. Buttermilk makes mac and cheese extra creamy and enhances the flavour of the cheese. Pick your choice of protein for a flavourful classic.
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1.Preheat oven to 220°C/425°F. Oil a 2.5-litre (10-cup) ovenproof dish.
2.Cook pasta in a large saucepan of boiling water until tender; drain.
3.Heat sour cream and buttermilk in a large saucepan over low heat until warmed and combined; do not allow to boil. Stir in your choice of protein, nutmeg, peas, lemon rind, spinach and about three-quarters of the cheese; stir until smooth. Season.
4.Combine remaining cheese, the breadcrumbs and thyme in a small bowl. If using broad beans, add packaged nut and seed mix to crumb mixture. Stir pasta into hot cheese sauce; spoon into dish. Scatter with breadcrumb mixture.
5.Bake for 20 minutes or until bubbling and browned lightly. Stand for 5 minutes; serve.