Do you think I can make this substitution (milk, cooking)

[Deleted]

Buttermilk will actually work well due to the thickness/richness. You'll get a good sauce.

However, I wouldn't go more than half/half on it. It'll get too rich and the taste will get obvious.

If you do a 1/4 buttermilk and 3/4s regular milk you'll have no worries for sure.

[auntie]

Or you could do a more intense mac'n'cheese that doesn't require so much milk. I d a standard white sauce based version when I cook for my scouts, but if it's DH ans myslef I use this recipe-

www.nytimes.com/2006/01/04/dining/042wrex.html

3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Yield: 8 to 12 servings.

It is amazing stuff. Last time I made it I added a little dry mustard, Worcestershire sauce, a shot of Tabasco sauce and some diced jalapenos.

[mala]

^what they said^