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. I honestly don't know how it would turn out in a crockpot but I'm guessing it wouldn't be bad, just not as crispy on top.

  2. Can you please tell me if I will get the same results in a crock pot?

  3. Glad you liked it!

  4. Had this last night super yummy!

  5. I'm excited to give this a try. I have to admit, it's hard to low carb and continue for extended periods of time due to lack of variety and missing fun foods… Thanks so much for the reciepe, I'm trying it tonight.

  6. Amy, that's funny (but true I bet!) This is different than the "creamy" versions of Mac-n-cheese, but still very good!

    Alfinky, congratulations on the 17 pounds, and I'm so glad you liked it.

    Roberta, all I can is Wow! I'm intrigued by the idea of adding a little blue cheese. I can see how it would just make all the other cheese taste a bit better, great idea!

  7. I love Dreamfields, and I love mac-n-cheese, so this recipe piqued my interest right away. And the buttermilk is the next ingredient to lift mac-n-cheese out of the ordinary!

    My always-a-perker-upper ingredient for mac-n-cheese is about an ounce or two of blue cheese, crumbled in with the rest of the cheeses. It doesn't add a blue cheese taste, it just intensifies the cheesiness of the sauce, for some reason. If you have family members who don't like blue cheese, don't tell them you put it in there, as they'll never know. They'll just know there's a real cheesiness!

    So, buttermilk and blue cheese with Dreamfields: how could it get any better?

  8. I made this last night. It came out great. I have never tasted Buttermilk straight before. Lil too sour for me. But great in recipes.
    This was great! I froze 1/2.
    Low Carb or not, This has to be a once in while thing. I lost 17lbs this month, so had a treat. Very good, Kalyn.

  9. I recently made some mac & cheese but I used gruyere, sharp cheddar, and yes, lots of butter – not really my thing but I have a husband that loves to eat that kind of food. Once in a while I indulge him.

    I would much prefer to sit down at your table and eat your mac and cheese. I think I might try your version (with gluten-free pasta) and see if I can trick him. It works more often than he knows.

  10. Cindyay, thank you! I'm learning, but most of the time I still feel like I have a lot to learn. I did just get a new camera (Canon 40D) that I'm really happy with.

  11. Just wanted to say I think you take some professional looking pictures! They look real good and I LOVE browsing through and making your recipes!

  12. Dine in Diva, it does, doesn't it? People never believe me when I tell them, but you can't tell any difference when you taste it.

  13. Eating some leftovers from the batch I made Sunday. Tasty and satisfying. The Dreamfields tastes just like regular pasta.

  14. Great recipe. I always like mac and cheese. I usually don't bake and I'll have to try it.

  15. I first learned about Dreamfields pasta on Kalyn's Kitchen, and it's been a life saver (well, a menu saver!). Before Dreamfields, I'd given up eating pasta because the "low carb" pastas on the market tasted awful and had no texture. Dreamfields has the same texture and virtually the same taste as other pastas, and it's now the only pasta we use at home.

  16. I was skeptical of this pasta when it first came out, and some of my co-workers are still skeptical today. I did not realize it had earned the Good Housekeeping Seal of Approval. I'll have to share that with the skeptics!

    This pasta is really good, and you cannot tell the difference from other dry pastas. I would use it anywhere you would use regular pasta, but the next time I use it will be with this recipe. Sounds great, Kayln!

  17. This looks delicious. I love it that you used buttermilk.

  18. thanks for the reply!

    i read online that buttermilk can be substituted with soy milk – you just have to add one tablespoon white vinegar or lemon juice to one cup buttermilk.

    i'm making this tonight, so we'll find out if the soy milk works or not! 🙂

  19. Davina, thanks. It's one of my favorite comfort foods.

    Dara, I really like the Dreamfields. I find it at Smiths Marketplace by my house.

    Dibear, sounds like this would be perfect for you.

    Michelle, I haven't ever cooked with soy milk, so I'm not really sure how it would work? If it can usually be substituted for regular milk, it would probably work for this, but I can't say for sure.

  20. this looks delicious, and is going into my grocery list for the week. one question – do you think light soy milk would work in place of buttermilk/milk? would it be the same amount?