Buttermilk Mac N Cheese
Indulge in the creamy, tangy twist of Buttermilk Mac N Cheese—a comfort food classic elevated with a rich, flavorful cheese sauce and a crispy breadcrumb topping. This baked macaroni and cheese recipe combines a trio of cheeses—Cheddar, Monterey Jack, and Parmesan—melted into a velvety roux made with buttermilk for added depth and a subtle tang. Seasoned with garlic powder and black pepper, and finished with golden, buttery panko breadcrumbs, every bite is bursting with flavor and texture. Perfect for cozy family dinners or potluck gatherings, this dish is easy to prepare and bakes to bubbly perfection in just 30 minutes. Garnished with fresh parsley for a pop of color, this Buttermilk Mac N Cheese will quickly become your go-to recipe for creamy, baked pasta bliss.
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Recipe Information
Ingredients
- 1 pound Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Buttermilk
- 2 cups Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs (panko recommended)
- 2 tablespoons Olive oil
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or cooking spray and set it aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 8-10 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking for 1-2 minutes until the mixture bubbles and forms a smooth paste (a roux).
Gradually whisk in the whole milk and buttermilk, allowing the mixture to thicken as you stir constantly. This should take about 3-5 minutes.
Reduce the heat to low and stir in the Cheddar cheese, Monterey Jack cheese, and Parmesan cheese until fully melted and smooth.
Season the cheese sauce with garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce, stirring to coat all the pasta evenly. Transfer the mixture to the prepared baking dish.
In a small bowl, combine the breadcrumbs with olive oil. Sprinkle this mixture evenly over the macaroni.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Remove the dish from the oven and let it cool for 5 minutes before garnishing with chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 806 mg | 62% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
