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Buttermilk Macaroni and Cheese

Source of Recipe

"The Southern Sympathy Cookbook" by Perre Coleman Magness


Recipe Introduction

"There are nine million ways to make macaroni and cheese, but this one will stand out because of the creamy tanginess provided by the buttermilk. It is also easy to make because you don't have to cook a sauce first."

List of Ingredients

â—¦ 16 ounces elbow macaroni
â—¦ 3 eggs
â—¦ 2 cups whole buttermilk
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 ½ teaspoons salt
â—¦ 1 teaspoon ground black pepper
â—¦ 1 teaspoon onion powder
â—¦ 1 teaspoon garlic powder
â—¦ 1 teaspoon sweet paprika
â—¦ 1 pound sharp Cheddar, grated


Recipe

Bring a Dutch oven full of well-salted water to a rolling boil and add the macaroni. Give it a good stir, then cook 1 minute less than the package instructions, about 10 minutes. Drain and rinse with cold water.

While the noodles are cooking, whisk the eggs in a large bowl that will hold the pasta and the cheese, then whisk in the buttermilk, mustard, salt, pepper, and spices and whisk until smooth and thick.

Reserve 1 cup of the grated cheese for the top of the dish, then stir the remaining cheese into the buttermilk mixture. Stir in the noodles until well coated with sauce.

Grease a 13-by-9-inch baking dish with baking spray, and spread the macaroni and cheese in the prepared dish. Sprinkle the reserved cheese over the top. The mac and cheese can be prepared to this point up to a day ahead, cooled, covered, and refrigerated.

When ready to bake, preheat the oven to 350° F. Take the dish from the fridge and let it come close to room temperature. Bake until heated through and bubbly, about 30 minutes.

Serves 6 to 8