Prep 5 mins
Cook 15 mins
I wanted to make a small amount mac & cheese but only had Light buttermilk, not regular milk. Then I figured it would work just as well and better yet wouldn't require butter. The buttermilk did work fabulously! This is a creamy, gooey kind of mac & cheese similar to Velveeta mac & cheese , not the baked crusty kind.
- 1 cup uncooked macaroni
- 1 cup light buttermilk
- 1 cup cheddar cheese, shredded
- 2 tablespoons cornstarch
- 1⁄2 teaspoon kosher salt
- 1 teaspoon mustard powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon turmeric
- Boil 2 cups of water and lightly salt it. Cook the macaroni for 8 minutes for an al dente texture then drain.
- In the empty pot/another heavy-bottom saucepan, mix the buttermilk and cheddar cheese together, keeping the heat low for now.
- Add the spices and cornstarch, then kick the heat up to medium and let simmer for about 5 minutes, stirring occasionally.
- You'll know when the cheese has melted and the cornstarch did its work when the sauce is nice and thick.
- Simply pour it on the mac and cheese, mix it up, and it's ready to eat! Awesome with broccoli and cauliflower too.