"Once you tast this version of an all-time favorite comfort food, you may never make the regular kind again," notes Donna Fancher from Lawrence, Indiana. "It's my most-requested recipe."
- 6 eggs
- 3-1/4 cups (13 ounces) 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
- In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; toss to coat.
- Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or or until a thermometer reads 160°. Yield: 8-10 servings.
Originally published as Buttermilk Mac N Cheese in Country Woman May/June 2004, p40
Reviews for Buttermilk Mac 'n' Cheese
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review