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.)

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)

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. Haven't found Dreamfield's in my area, but I'll keep looking. I love pasta, and I am a diabetic and need to watch my carbs.

  2. Okay, I will admit that I hadn't heard of Dreamfield pasta, but will now keep my eyes open for it. My family enjoys mac & cheese and I'm sure they would enjoy your version. I promise I won't "wimp out" on the buttermilk.

  3. Thanks for the recipe. This is a wonderful macaroni and cheese that everyone would love in the family. They're always a comfort food.

  4. Christine, I'm noticing that my stores here don't carry the whole line, but I seem to be able to find all the varieties by shopping at several stores. I agree, stock up when you see it. You can buy Dreamfield's Pasta from Amazon.com. It's not that much more expensive, but of course yu have to pay for shipping.

    Katrina, I love this pasta, bet you will like it!

    Joanne, if I had some Gruyere cheese, I definitely would add some to this!

  5. I made mac and cheese with a kind-of "gourmet" twist this week (gruyere and mushrooms) but I love your use of buttermilk. There is never too much mac n cheese in my life so I see myself making this in the near future. Delicious!

  6. Thanks for a wonderful recipe AND letting me know about Dreamfield's pasta! I vaguely remember seeing it, but now I HAVE to try it. All the whole wheat products out there don't agree with me, so this is a definite alternative. Your recipe looks delicious!

  7. Kalyn,
    I have been using Dreamfields for several years myself. I snap it up when I see it on sale. I have only seen lasagna noodles once and since then they are not to be found in my area. I just wish they had more varieties of pasta.
    I am glad to see the breakdown you did on the carbs, etc. That was very reassuring to me.
    I know of some people (very few) that do seem to react to Dreamfields with increased blood sugars, but I guess this isn't the general rule.
    Your recipe is very close to one I use that I got from John Thorne's books. He uses evaporated milk in his and I have substituted fat free evaporated milk for it with no loss of quality. I will have to try the buttermilk the next time I make it.
    I want to say I love your blog and come to it often for ideas.


  8. Rhonda, so glad you liked it. (I've had this recipe on my list for a new photo for ages! Need to make it again.)

    Like your additions too!

  9. Kalyn, I made this tonight for dinner, I added broccoli and chunks of ham to make it a complete meal. And it was devine, the whole family loved it. They don't know the difference between dreamfields and regular pasta. As a recent convert from Atkins to South Beach, I just wanted to say thank you for all of your hard work. You are a savior to us newbies limping along.

  10. Shirley, you are welcome to post the recipe if you provide a link back to this page. However I don’t count carbs, so you’ll have to make it and calculate the carbs yourself if you want that information.

  11. I was looking for a good southern mac & cheese recipe when I found your blog. I do wish I could get the carb count of this recipe.
    I too have a blog with recipes for diabetics. Would like to put this one on it too if it’s OK with you.

    Shirley from Recipes for Diabetics (or just to lose weight)”

  12. Paula, thanks for the feedback. I’m glad you like the recipe. (Sigh, I wish Utah had Trader Joe’s!)

  13. This is a great low carb mac n cheese recipe. I replace the Dreamfields pasta for Trader Joe’s Whole Wheat pasta with flax seed, and it gets great reviews.

  14. LisaSD – Believe it or not,I really do like buttermilk, but regular milk I can take it or leave it. Go figure. I can buy the Dreamfields at Smiths (Kroger) here in Utah and also at Wild Oats. I think it’s available in lots of places.

  15. Buttermilk??!!! You’re not a closet southerner, are you?

    Is the Dreamfield’s just available at regular supermarkets?

    I just got some powdered buttermilk at Whole Foods yesterday. It seems that whenever I buy buttermilk for a recipe, half of it goes unused…so I thought maybe if I just make it as I need it, it’d be a better use of my money? We’ll see.

  16. I’ll vouch for Dreamfields which Kalyn introduced to me a few weeks ago. There’s NO TELLING THE DIFFERENCE. Maybe especially when doused in all that, er, low carb, CHEESE. (Yes I’m drooling …)

  17. Wow, this sunds really good! Thanks for stopping by my blog – your’s is great!

  18. Wow, that looks good. I’ve been meaning to pick up a box. Here’s the reason to do it!

  19. I haven’t had Mac’n’Cheese in YEARS! I’m going to go and make this for my very next meal! Yum!

    Thanks for the meme explination. I still don’t get it.

  20. THANKS for this recipe, Kalyn! I promised the girls at my work that I would make them some low-carb macaroni & cheese for our Christmas party on Thursday. THIS RECIPE IS PERFECT! See ya!

    Jimmy Moore, author of “Livin’ La Vida Low-Carb”