Buttermilk Macaroni and Cheese
Creamy, tangy, and irresistibly cheesy, this Buttermilk Macaroni and Cheese recipe takes comfort food to the next level. Featuring a luscious three-cheese blend of sharp cheddar, Monterey Jack, and Parmesan, this dish is enriched with the subtle tang of buttermilk for a uniquely bold flavor. A velvety homemade cheese sauce coats perfectly cooked elbow macaroni, while a crunchy panko breadcrumb topping adds the ultimate golden, crispy finish. Ready in under an hour, this baked macaroni and cheese is the perfect balance of creamy and crisp, making it an ideal choice for weeknight dinners, holiday sides, or indulgent gatherings. Whip up this crowd-pleasing classic and enjoy cozy bites packed with rich, savory goodness.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 1 cup Whole milk
- 1.5 cups Buttermilk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 tsp Paprika
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes.
Gradually add the milk and buttermilk to the roux, whisking constantly to prevent lumps. Continue stirring until the mixture thickens, about 5 minutes.
Lower the heat and gradually stir in the shredded cheddar, Monterey Jack, and Parmesan cheeses. Stir until fully melted and smooth.
Season the cheese sauce with paprika, garlic powder, salt, and black pepper. Mix well to combine.
Add the cooked macaroni to the cheese sauce and stir to coat evenly.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil, stirring until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the macaroni and cheese in an even layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove the dish from the oven and let it cool for about 5 minutes before serving.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 698 mg | 54% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 293 mg | 6% | |
*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.
