Buttermilk mac 'n' cheese

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

  • 40 mins cooking
  • Serves 6
  • Print
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?


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
  • 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)


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.

More From Women's Weekly Food