Macaroni and Cheese (with a grown-up twist)
(This is an old recipe that has been removed from my site. Now I’d prefer something like Easy Cheesy Baked Keto Cauliflower, but I’m keeping the printer-friendly version of this recipe here in case it has some fans.)
1 box (13.25 oz. or about 3.5 cups) Macaroni or whole wheat Macaroni
4 cups grated cheese (I used a mixture of reduced-fat sharp cheddar and reduced-fat Pizza cheese blend, use any combination of cheeses that you like)
salt/pepper to taste
2 tsp. dry mustard mixed in 1 T hot water
1 1/2 cups buttermilk (or milk)
1/4 cup finely grated Parmesan cheese (optional)
Preheat oven to 375F/190/C.
Bring a large pot of salted water to a boil. When water boils, add the dry pasta, stir and bring back to a boil, then reduce heat and time for 9-10 minutes. (The pasta will cook more in the oven, so be sure to stop cooking when it’s still fairly al dente.)
Pour pasta into a colander placed in the sink to drain.
Mix together mustard and hot water in a glass measuring cup or bowl. Add salt, pepper, eggs, and buttermilk and whip together with a fork.
Put the drained pasta back into the pan you cooked it in, then pour the buttermilk mixture over pasta and mix. Add the cheese and stir to combine.
Spray a 9″ by 12″ glass or crockery casserole dish with nonstick spray or olive oil, then pour the macaroni mixture in and press down so it’s evenly distributed in the dish. Sprinkle Parmesan cheese on top if desired.
Bake uncovered for 30-35 minutes, or until all cheese is melted and cheese on top is starting to brown slightly.
Serve hot. This freezes well, and can be reheated in microwave.