Recipe

Buttermilk mac 'n' cheese

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

  • 40 mins cooking
  • Serves 6
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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.
Looking for more mac and cheese recipes?

Ingredients

Buttermilk mac 'n' cheese
  • 250 grams macaroni pasta
  • 1¼ cups (300g) sour cream
  • 1½ cups (375ml) buttermilk
  • ½ teaspoon ground nutmeg
  • 1 cup (120g) frozen peas
  • 1 teaspoon finely grated lemon rind
  • 60 grams baby spinach leaves
  • 2½ cups (250g) pizza cheese
  • ½ cup (35g) panko (japanese) breadcrumbs
  • 1 tablespoon fresh thyme leaves
Pick-your-protein
  • 2 cups (320g) shredded cooked chicken OR
  • 425 can tuna in oil, drained, flaked OR
  • 2 cups (300g) frozen broad (fava) beans, thawed, peeled +
  • 2 tablespoons packaged nut and seed mix (see tip)

Method

Buttermilk mac 'n' cheese
  • 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.

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