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