Buttermilk Mac N Cheese Recipes

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BUTTERMILK MAC AND CHEESE - VINTAGE MAC AND CHEESE RECIPE



Buttermilk Mac and Cheese - Vintage Mac and Cheese Recipe image

Buttermilk Mac and Cheese is the best ever, oven-baked macaroni and cheese. The addition of eggs to this old-fashioned macaroni and cheese lends to a fluffy version that will have your family and friends asking for more. Be prepared to be asked to make this for all future holiday, pitch-ins and gatherings.

Provided by Barbara

Categories     Casserole     Side Dish

Time 1h5m

Number Of Ingredients 6

6 eggs
3 1/4 cups shredded cheddar cheese
2 1/2 cups buttermilk
1/2 cup butter, melted
1 teaspoon salt
1 cup elbow macaroni, cooked and drained (measure 1 cup uncooked macaroni)

Steps:

  • Preheat oven to 350 degrees F. Spray an 13 x 9 inch baking dish with nonstick cooking spray.
  • In a large bowl, beat eggs; stir in shredded cheese, buttermilk and salt.
  • Add melted butter and cooked elbow macaroni and mix well.
  • Pour into prepared dish. Bake for 45 to 50 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 283 kcal, Carbohydrate 9 g, Protein 13 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 140 mg, Sodium 535 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BUTTERMILK MAC 'N' CHEESE



Buttermilk Mac 'n' Cheese image

Once you taste this version of an all-time favorite comfort food, you may never make the regular kind again. It's my most-requested recipe. -Donna Fancher, Lawrence, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 6

6 large eggs
3-1/4 cups shredded cheddar cheese
2-1/2 cups buttermilk
1/2 cup butter, melted
1 teaspoon salt
1 package (7 ounces) elbow macaroni, cooked and drained

Steps:

  • In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; toss to coat., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or or until a thermometer reads 160°.

Nutrition Facts : Calories 307 calories, Fat 23g fat (15g saturated fat), Cholesterol 193mg cholesterol, Sodium 652mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

BUTTERMILK MAC' N' CHEESE



Buttermilk Mac' N' Cheese image

Make and share this Buttermilk Mac' N' Cheese recipe from Food.com.

Provided by taillightsinsightbb

Categories     Cheese

Time 1h

Yield 1 dish, 8-10 serving(s)

Number Of Ingredients 6

6 eggs
3 1/4 cups shredded cheddar cheese
2 1/2 cups buttermilk
1/2 cup butter, melted
1 teaspoon salt
1 (7 ounce) package elbow macaroni, cooked and drained

Steps:

  • in a large bowl, beat the eggs.
  • stir in the cheese, buttermilk, butter and salt.
  • add the cooked macaroni and mix well.
  • pour into a greased 13 inches x 9 inch x 2 inch baking dish.
  • bake uncovered, at 350 degrees, for 45-50 minutes or until a thermoneter reads 160 degrees.

Nutrition Facts : Calories 469.1, Fat 31.4, SaturatedFat 18.6, Cholesterol 221.3, Sodium 812.3, Carbohydrate 24.3, Fiber 0.8, Sugar 4.8, Protein 22.2

BUTTERMILK MACARONI AND CHEESE



Buttermilk Macaroni and Cheese image

This creamy baked macaroni and cheese makes the perfect side dish.

Provided by The Southern Lady Cooks

Categories     Side Dish

Time 40m

Number Of Ingredients 8

16 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
2 cups shredded gouda cheese
3 teaspoons of butter
2 cups of buttermilk
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 black pepper

Steps:

  • Preheat oven to 350. Cook pasta according to directions on the package and drain. Spray a 2 quart baking dish with cooking spray. Mix macaroni noodles, 1 cup of sharp cheddar cheese, 1 cup of gouda cheese, butter and seasonings together in a bowl.
  • Pour into baking dish. Pour buttermilk over top of macaroni and stir. Top with remaining cheese. Cover and bake for 20 minutes. Then uncover and bake another 10 minutes.

MEATY MAC 'N' CHEESE



Meaty Mac 'n' Cheese image

My husband is disabled and requires constant care. This doesn't leave me a lot of time to cook, so I came up with this tasty way to beef up a box of macaroni and cheese. The hearty mixture gets extra flavor from corn, ripe olives and zippy salsa. -Charlotte Kremer, Pahrump, Nevada

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 9

1 package (7-1/4 ounces) macaroni and cheese
1 pound ground beef
1/4 cup chopped onion
1-1/2 cups salsa
1/2 cup fresh or frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons diced pimientos
Shredded cheddar cheese
Chopped tomato

Steps:

  • Set aside cheese sauce mix from macaroni and cheese; cook macaroni according to package directions. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, corn, olives and pimientos; cook until heated through. , Drain macaroni; add to beef mixture with contents of cheese sauce mix. Cook and stir until blended and heated through. Sprinkle with cheese and tomato.

Nutrition Facts : Calories 291 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 716mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

EASY BUTTERMILK DELUXE MACARONI & CHEESE



Easy Buttermilk Deluxe Macaroni & Cheese image

I wanted to make a small amount mac & cheese but only had Light buttermilk, not regular milk. Then I figured it would work just as well and better yet wouldn't require butter. The buttermilk did work fabulously! This is a creamy, gooey kind of mac & cheese similar to Velveeta mac & cheese , not the baked crusty kind.

Provided by the80srule

Categories     Kid Friendly

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 cup uncooked macaroni
1 cup light buttermilk
1 cup cheddar cheese, shredded
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon turmeric

Steps:

  • Boil 2 cups of water and lightly salt it. Cook the macaroni for 8 minutes for an al dente texture then drain.
  • In the empty pot/another heavy-bottom saucepan, mix the buttermilk and cheddar cheese together, keeping the heat low for now.
  • Add the spices and cornstarch, then kick the heat up to medium and let simmer for about 5 minutes, stirring occasionally.
  • You'll know when the cheese has melted and the cornstarch did its work when the sauce is nice and thick.
  • Simply pour it on the mac and cheese, mix it up, and it's ready to eat! Awesome with broccoli and cauliflower too.

Nutrition Facts : Calories 254.8, Fat 10.5, SaturatedFat 6.4, Cholesterol 32.1, Sodium 460, Carbohydrate 26.9, Fiber 1.1, Sugar 3.9, Protein 12.7

BUTTERMILK FRESH CHEESE



Buttermilk Fresh Cheese image

Liven up your next party with this distinctive cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try:-Black Pepper Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Lemon Zest Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 6-ounce round

Number Of Ingredients 3

1 quart whole milk
1 1/2 cups whole or low-fat buttermilk
2 teaspoons coarse salt

Steps:

  • Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
  • Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
  • Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
  • Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

BUTTER CHICKEN MAC 'N' CHEESE RECIPE BY TASTY



Butter Chicken Mac 'n' Cheese Recipe by Tasty image

Here's what you need: butter, chicken, salt, pepper, onion, plain flour, milk, butter chicken sauce, mozzarella cheese, cheddar cheese, elbow pasta, mozzarella cheese, fresh coriander

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon butter
2 ¼ cups chicken, chopped
salt, to taste
pepper, to taste
1 onion, chopped
1 tablespoon plain flour
1 ¼ cups milk
¼ cup butter chicken sauce
2 ¼ cups mozzarella cheese
2 ½ cups cheddar cheese
1 cup elbow pasta, cooked
1 cup mozzarella cheese, grafted
fresh coriander, to garnish

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter in a large skillet over medium high heat until melted.
  • Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
  • Add the onion and fry for 2 minutes.
  • Stir in the flour.
  • Gradually whisk in the milk.
  • Whisk in the butter chicken sauce.
  • Whisk in the mozzarella and cheddar cheese.
  • Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
  • Sprinkle on some more cheese on top.
  • Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
  • Garnish with coriander.
  • Enjoy!

Nutrition Facts : Calories 1054 calories, Carbohydrate 51 grams, Fat 57 grams, Fiber 2 grams, Protein 82 grams, Sugar 9 grams

HOMEMADE MAC AND CHEESE



Homemade Mac and Cheese image

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

Provided by Judy

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 4

Number Of Ingredients 9

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup bread crumbs
1 pinch paprika

Steps:

  • Cook macaroni according to the package directions. Drain.
  • In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  • Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 66.7 g, Cholesterol 141.6 mg, Fat 48.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 29.9 g, Sodium 879.3 mg, Sugar 10.7 g

MAC AND CHEESE I



Mac and Cheese I image

My family loves Macaroni and Cheese! But being so high in fat, I felt I needed to come up with something a little less "fatty" and good tasting too. I also use cooked spaghetti squash in place of the pasta sometimes.

Provided by Amy Brolsma

Categories     Baked Macaroni and Cheese

Time 43m

Yield 4

Number Of Ingredients 8

2 cups macaroni
½ cup nonfat cottage cheese
1 egg white
½ packet artificial sweetener
¼ cup reduced fat processed cheese food, cubed
¼ cup lowfat buttermilk
¼ teaspoon liquid smoke flavoring
½ cup crushed saltine crackers

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Grease a 2 quart casserole dish.
  • In a food processor, blend cottage cheese until smooth.
  • In large bowl, combine cottage cheese, egg white, sweetener, cheese food, buttermilk and liquid smoke until well mixed. Stir in pasta. Pour into prepared dish. Top with crushed crackers.
  • Bake at 400 degrees F (205 degrees C) for 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 48.9 g, Cholesterol 6.4 mg, Fat 3.4 g, Fiber 1.9 g, Protein 14.9 g, SaturatedFat 1.2 g, Sodium 412 mg, Sugar 4.4 g

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