Buttermilk Mac 'n' Cheese Recipe
"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
- 1. In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; toss to coat.
- 2. 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.
1 serving (3/4 cup) equals 307 calories, 23 g fat (15 g saturated fat), 193 mg cholesterol, 652 mg sodium, 10 g carbohydrate, trace fiber, 15 g protein.
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