Kalyn's Kitchen

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.)

Ingredients:
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)
2 eggs
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)

Instructions:
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.

 

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    51 Comments on “Macaroni and Cheese (with a grown-up twist)”

  1. Pingback: Luxury mac 'n' cheese pots - Cooksister | Food, Travel, Photography

  2. Awesome recipe.  The easiest mac & cheese with the most flavor I have ever made.  Everyone enjoyed.  No more big mess – cleanup is a breeze.
    Thank you!

  3. Truthfully I am not sure how close the flavor of mustard seeds are to dried mustard, but I think it might be good.

  4. would it work to grind some purple mustard seeds in a coffee grinder and use that in this recipe?

  5. Hi! I've really enjoyed reading your recipes! I've even blogged about a few on my blog, journytoskinny.blogspot.com. I love macaroni and cheese and I found a version that is Phase 2 friendly via Pinterest. The recipe comes from the blog whiteonricecouple.com. Here's the link, http://whiteonricecouple.com/recipes/stove-top-one-pot-macaroni-cheese-recipe/

    You use 2 cups of milk to boil 2 cups of macaroni (Whole Wheat to make it SB friendly) then you add one cup of cheese. It is so easy and yummy!

    • I'm glad you're enjoying the recipes. I actually know Todd and Diane. You would need to omit the butter and use low fat cheese in addition to whole wheat macaroni to make their recipe SBD friendly.

  6. Anonymous, when I started to edit I realized I did have that warning in 2 places in the recipe, but obviously you missed it, so I'm making it more clear and also removing "low carb" from the recipe title so there is no confusion.

  7. Anonymous, I just found out about this in June and wrote this post about Dreamfield's pasta including that caution. I then edited my recipes to include that warning, but obviously I missed this one. I will edit it right now, and thanks so much for catching it.

  8. I thought if you heat the pasta past 10 minutes you run the risk of the protective carbs breaking down and adding to the total carb count. It either says it on the dreamfields box or on their website.

  9. People who think Dreamfields is not a low carb pasta should definitely not use it, but I'm not going to publish links to sites making those kinds of claims, since I've used the pasta for years and had good results with it.