Buttermilk Macaroni and Cheese With Cheddar Biscuits |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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! 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 |
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 1/2 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.
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