Buttermilk Macaroni and Cheese

Print This Recipe Print This Recipe Buttermilk Macaroni and Cheese

buttermilk-macaroni-and-cheese1lb Box of Macaroni (elbows or shells)
1 whole Vidalia onion
1 Tablespoon Olive Oil
1/2 stick butter
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 to 4 Tablespoons plain flour
1/2 cup grated Parmesan Cheese (the good stuff, not the stuff in the green can)
1 cup milk
1 1/2 cups Buttermilk
3 cups sharp cheddar cheese
1/8 teaspoon Nutmeg


Cook Macaroni until almost done.  Drain Noodles.  Leave macaroni slightly Al Dente since it will be cooked further in the oven.  In a dutch oven or oven safe dish saute chopped onion over medium heat in 1 Tablespoon olive oil until translucent. (about 10 minutes)  In the same  pan with the onions,  melt 1/2 stick of butter.  Add 4 Tablespoons flour, salt and pepper.  Cook until flour is slightly browned.  Pour in milk, and whisk until smooth.  (If mixture is too thick, just add extra milk) Turn heat down to low and add buttermilk and cheese.  Pour in noodles and stir to combine.  Bake in oven

In a large oven safe dish mix all ingredients and bake at 350 degrees F for 25-30 minutes.

~Marsha Bradford


  1. What is the quantity of macaroni for this recipe?

  2. How much macaroni for this recipe?

  3. Sorry for leaving out the quantity! It’s 1 pound, your choice of noodle variety. I’ve updated the recipe.

  4. Sorry, I meant to say elbows or shells. Other varieties would change the recipe.

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