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
This classic dish is delicious served with a leafy green salad.
- 40 mins cooking
- Serves 6
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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
- 1Preheat oven to 220°C/425°F. Oil a 2.5-litre (10-cup) ovenproof dish.
- 2Cook pasta in a large saucepan of boiling water until tender; drain.
- 3Heat 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.
- 4Combine 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. - 5Bake for 20 minutes or until bubbling and browned lightly. Stand for 5 minutes; serve.
