• 
• You’ll need:
• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 Tbsp. sugar
• 2 tsp. baking powder
• 1 tsp. coarse salt
• 1⅓ cup buttermilk (*Note: the original recipe calls for 2⅓ cups buttermilk, which I felt was a little heavy. Here, I’m cutting it down with whole milk for a milder taste. But feel free to use all buttermilk and no whole milk!)
• 1 cup whole milk
• 2 eggs
• 2 Tbsp. butter, melted
• 2½ cups cooked macaroni, preferably elbows or small shells, drained and cooled
• 1½ cups grated cheddar
• Maple syrup and hot sauce for serving

Click HERE for the instructions

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