Buttermilk mac 'n' cheese

This classic dish is delicious served with a leafy green salad.

  • 25 mins cooking
  • Serves 4
  • Print


Buttermilk mac 'n' cheese
  • 250 gram (8 ounces) macaroni
  • 300 gram (9½ ounces) sour cream
  • 1 1/2 cup (375ml) buttermilk
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cup (250g) pizza cheese
  • 1/2 cup (35g) panko (japanese) breadcrumbs
  • 1 tablespoon fresh thyme leaves


Buttermilk mac 'n' cheese
  • 1
    Cook macaroni in a large saucepan of boiling water until tender; drain.
  • 2
    Heat sour cream and buttermilk in a large saucepan over low heat; stir in nutmeg and about three-quarters of the cheese until smooth. Season to taste.
  • 3
    Preheat grill (broiler).
  • 4
    Meanwhile, combine breadcrumbs, thyme and remaining cheese in a small bowl.
  • 5
    Stir macaroni into hot cheese sauce; spoon into an oiled 2-litre (8-cup) ovenproof dish. Sprinkle with breadcrumb mixture. Place under hot grill for 2 minutes or until browned lightly.

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