Easy Buttermilk Deluxe Macaroni & Cheese |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I wanted to make a small amount mac & cheese but only had Light buttermilk, not regular milk. Then I figured it would work just as well and better yet wouldn't require butter. The buttermilk did work fabulously! This is a creamy, gooey kind of mac & cheese similar to Velveeta mac & cheese , not the baked crusty kind. Ingredients:
1 cup uncooked macaroni |
1 cup light buttermilk |
1 cup cheddar cheese, shredded |
2 tablespoons cornstarch |
1/2 teaspoon kosher salt |
1 teaspoon mustard powder |
1/2 teaspoon paprika |
1/4 teaspoon turmeric |
Directions:
1. Boil 2 cups of water and lightly salt it. Cook the macaroni for 8 minutes for an al dente texture then drain.
2. In the empty pot/another heavy-bottom saucepan, mix the buttermilk and cheddar cheese together, keeping the heat low for now.
3. Add the spices and cornstarch, then kick the heat up to medium and let simmer for about 5 minutes, stirring occasionally.
4. You'll know when the cheese has melted and the cornstarch did its work when the sauce is nice and thick.
5. Simply pour it on the mac and cheese, mix it up, and it's ready to eat! Awesome with broccoli and cauliflower too.
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