Buttermilk Mac ‘n’ Cheese
Total TimePrep: 15 min. Bake: 45 min.
- 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
- 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 Facts3/4 cup: 307 calories, 23g fat (15g saturated fat), 193mg cholesterol, 652mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 15g protein.
Jul 29, 2018
Total waste of time. This is utterly disgusting. Waste of ingredients. There are way too much eggs in this recipe. This turns out to be some sort of tasteless pasta omelette. Ruined my evening. The best way to go is to make the cheese cream separately (with no eggs) and just bake a few minutes.
Apr 3, 2018
This was the worst mac and cheese I have ever seen or tasted. It looked more like scrambled eggs with a few macaroni pieces. Told all my guests not to eat it and when it came time to throw it out, we all had to look the other way because it was so disgusting!! You should really call this cheesy scrambled egg recipe:(
Feb 22, 2018
Wanted to use leftover buttermilk. This recipe has too many eggs (unless you are making an egg casserole). I used 2 eggs and 1 lb of macaroni noodles (16 oz in lb). 7oz is half a box and not enough for the amount of wet ingredients. I felt it would be too much sauce. I don’t like to change ingredients in a recipe because that is why you use a recipe. But I felt these changes improved the dish. Flavor is good however.
Feb 10, 2017
This recipe was absolute rubbish. The final result looked like macaroni with cheesy scrambled eggs. I was so disappointed. I wanted to dump it all in the garbage. The strangest thing was that it actually had great flavor, so I'll give it that. Despite that, I will not be making this strange concoction ever again.
Aug 4, 2016
While melting the butter I added 1/2 onion diced and 4 oz. chopped green chilies. Everyone loved this recipe.
Jun 6, 2014
I gave this recipe 2 stars only because it had decent flavor. Other than that I would say this is definitely more of egg dish than anything. It was not creamy and when I took it out of the oven and stirred it I immediately was disappointed and started to look for a last minute ditch to make for my family. I will not be making this egg and noodle cheese dish again.
May 9, 2014
This tasted pretty good, but both my husband and myself were violently ill after eating it. I don't know if it was bad eggs, cheese, milk, or the combination of ingredients that didn't agree with us. I don't intend to find out by making it again...lol
May 2, 2013
I will try this again; however, because I added some flour as was suggested by a reviewer, it was very dense - not creamy at all. Next time I will not use flour, and possibly will use fewer eggs as another suggested? I love buttermilk, so I want this to be my go-to recipe for mac 'n cheese!
Aug 22, 2012
I love this recipe, but I made some major modifications to it. I'd never used more than 1 egg in any mac and cheese recipe before and the macaroni/egg ratio seemed low so I doubled the macaroni. Also, I love caramelized onions in mac and cheese along with panko bread crumbs so I added both. I also cut out a quarter the amount of butter and voila! Best ever!
Dec 10, 2011
I agree that this is a custard-like recipe. However, it has great flavor if you use a nice sharp cheddar cheese.
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