Buttermilk Mac and Cheese

Omg, omg, omg, this is legit the best Mac and Cheese I’ve ever made. Its creamy and gooey, and just everything you want in a Mac and Cheese. I only ended up making this because I had extra Buttermilk laying around after making my Bang Bang Shrimp and I looked up recipes for Buttermilk. I modified it a bit from the original recipe cause that’s what heroes do (or chefs). So here is my version of Buttermilk Mac and Cheese!

Make sure to check out the video of me making this on my Twitch stream!

Buttermilk Mac and Cheese

16 oz Pasta (I used shells)
3 Tbsp Butter
5 Tbsp Flour
2 c Buttermilk
1 c Milk (I used Oat Milk)
2-3 c Cheddar Cheese, shredded
1 tsp Salt
1/4 tsp Ground Black Pepper

Cook your pasta according to the package instructions. My shells took about 10 minutes to cook and that’s about how long it took me to make the actual sauce as well.

Melt the butter in a large saucepan or medium sized pot. Once it starts to simmer and bubble up add the flour one Tablespoon at a time making sure to whisk it in evenly before adding the next Tablespoon. Do this until you’ve added all the flour. Let the roux cook a couple minutes, then slowly drizzle your buttermilk in about a half cup at a time. This should thicken immediately and keep whisking to keep it from clumping. Repeat with the milk, you may have to add more milk depending on how thick it is but it should easily coat the back of a spoon once the liquids are added.

Next add the cheese a half cup at a time whisking it in until melted. Once added it should be ooey and gooey cheese sauce. Season with salt and pepper and adjust seasonings as needed to your taste.

Drain your pasta and put back in the pot you boiled it in. Pour the cheese sauce over the top and stir it in evenly. Serve immediately.