• Buttermilk mac & cheese

    From sides and light meals to pure comfort dinners Mac & cheese is always a winner for dinner ! We’ve added a twist to ours by using buttermilk and sour cream. Try our Buttermilk mac & cheese.

    TOTAL TIME 40 min + standing |SERVES 6 

    INGREDIENTS

    • 250 g Macaroni
    • 1 ¼ cups Sour cream
    • 1 ½ cups Buttermilk
    • 300 g Frozen broad beans, thawed, peeled
    • ½ tsp Ground nutmeg
    • 1 cup Frozen peas
    • 1 tsp Finely grated lemon zest
    • 60 g Baby spinach leaves
    • 2 ½ cups White cheddar
    • ½ cup Panko breadcrumbs
    • 1 tbsp Thyme leaves

     

    METHOD

    PREHEAT the oven to 220°C. Oil a 2.5-litre ovenproof dish. 

    COOK pasta in a large pot of boiling water according to package directions; drain.

    HEAT sour cream and buttermilk in a large pot over low heat until warmed and combined; do not allow it to boil. Add in broad beans, nutmeg, peas, zest, spinach leaves  and about three-quarters of the cheese; stir until smooth. Season, then mix in the pasta. Spoon into the prepared dish.

    COMBINE remaining cheese with breadcrumbs and thyme in a bowl; sprinkle over pasta.

    BAKE mac & cheese for 25 minutes or until bubbling and browned lightly. Stand for 5 minutes before serving.

    TIP: Prep ahead: The uncooked mac and cheese can be stored covered in the fridge for 2 days. Store breadcrumb mixture separately in an airtight container. When ready to eat, sprinkle to breadcrumb mixture over the mac & cheese and bake according to the recipe.

     

    Buttermilk mac & cheese

    Serves: 4
    Total Time: 40 min + standing

    Ingredients

    • 250 g Macaroni 
    • 1 ¼ cups Sour cream 
    • 1 ½ cups Buttermilk 
    • 300 g Frozen broad beans, thawed, peeled 
    • ½ tsp Ground nutmeg 
    • 1 cup Frozen peas 
    • 1 tsp Finely grated lemon zest 
    • 60 g Baby spinach leaves 
    • 2 ½ cups White cheddar
    • ½ cup Panko breadcrumbs
    • 1 tbsp Thyme leaves 

    Instructions

    1

    Preheat the oven to 220°C. Oil a 2.5-litre ovenproof dish. 

    2

    Cook pasta in a large pot of boiling water according to package directions; drain.

    3

    Heat sour cream and buttermilk in a large pot over low heat until warmed and combined; do not allow it to boil. Add in broad beans, nutmeg, peas, zest, spinach leaves and about three-quarters of the cheese; stir until smooth. Season, then mix in the pasta. Spoon into the prepared dish.

    4

    Combine remaining cheese with breadcrumbs and thyme in a bowl; sprinkle over pasta.

    5

    Bake mac & cheese for 25 minutes or until bubbling and browned lightly. Stand for 5 minutes before serving.

     

    Made this Buttermilk mac & cheese recipe ? Tag us on Instagram @foodandhomesa

    ALSO SEE: Chili con carne with avocado salad

    Chili con carne with avocado salad

    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.

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