Buttermilk Macaroni and Cheese With Cheddar Biscuits

This recipe won a macaroni and cheese recipe contest sponsored by Tillamook cheese. There's a bit of work involved, but it sure sounds like it'd be worth it!

• Ready In: 40 mins
• Serves: 12

Ingredients

• 8  ounces macaroni
• 2  tablespoons unsalted butter (for coating macaroni)
• 2  cups buttermilk
• 6  tablespoons unsalted butter
• 1⁄2 cup  whole milk
• 1⁄4 cup all-purpose flour
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground cayenne pepper
• 3  cups medium cheddar, shredded
• 1  cup  white medium cheddar, shredded

• Cheddar Biscuit Topping

• 1  cup  dry biscuit mix
• 1⁄2 cup buttermilk
• 1⁄2 cup medium cheddar, shredded
• 1⁄2 teaspoon garlic powder

Directions

1. Preheat oven to 350°.
2. Set buttermilk out at room temperature.
3. Prepare pasta according to package directions, but cook for 2 minutes less than manufacturer's directions suggest. Drain pasta. Mix in 2 tablespoons butter with pasta and set aside.
4. Place remaining 6 tablespoons butter, 2 cups of buttermilk, and ½ cup milk in saucepan and heat gently until butter is just melted. Using a wire whisk, mix in flour, salt, and pepper while stirring. Adjust to medium heat and seasonings. Continue heating and stirring until mixture thickens (about 5 minutes). Remove from heat and add 3 cups medium cheddar cheese and 1 cup white medium cheddar Cheese. Mix until cheese melts slightly. Add pasta. Pour into greased 9”x13" baking pan.
5. In small bowl mix biscuit mix, 1/2 cup buttermilk, and 1/2 cup medium cheddar cheese. Drop biscuit mix by small teaspoons on top of macaroni. Bake until golden brown on top - 15-20 minutes.