- 2 cups (16 oz mason jar) fresh, raw buttermilk. (Can sub cream or milk)
- 1/2 finely diced onion
- garlic powder, dried basil, salt and pepper
- polish melty cheese (can use any nice melty cheese) shredded, about 2 cups or so
- 1 egg
- dollop butter
- dollop flour
- macaroni - i used shells
- Tempering is a fancy word for 'get the egg used to this hot temperature.' If you don't, you'll get scrambled egg floating about in your sauce. You don't want that. Scramble your egg and slowly add spoonfulls of the hot sauce into the egg. Once it's no longer eggy and is mixed in add it to your sauce and keep mixing to integrate it.
Bake 30 minutes and let set out a few minutes before serving. This was the perfect amount of time to steam some fresh broccoli to serve on the side.
It takes longer to bake mac and cheese than just cook it on the stovetop, but there's nothing much more wholesome and homey tasting than baked macaroni and cheese. I love the crispy edges.
Is there a dish that reminds you of home and childhood?