Name: Creamy Baked Buckwheat Casserole with Cheese
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 people
Ingredients: 200 g buckwheat ((1.18 cups)); 360 ml semi-skimmed milk; 2 tbsp butter; 1 tbsp flour; 1.5 tbsp cream cheese (either full-fat or low-fat); 1 tsp Dijon mustard; 120 g mature Cheddar cheese (coarsely grated); 1/3 tsp onion granules; Sea salt and pepper to taste

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This creamy and easy to make baked buckwheat casserole is a delicious, healthier alternative to the classic macaroni cheese.

This creamy baked buckwheat casserole is a delicious dish, perfect on its own or served alongside vegetable or meat dishes. Buckwheat has a distinctive, strong flavour which works really well with the creamy, mild cheese sauce.

The sauce contains quite a moderate amount of cheese – just enough to make it delicious but not too calorific.

I have adapted my basic white sauce recipe for this baked buckwheat dish by adding mustard and cream cheese into the sauce.

This recipe does not take long to prepare (approximately the same amount of time that is needed to make the classic macaroni cheese).

Equipment you’ll need

Kitchen scale/measuring cup and spoon
2 saucepans for cooking the groats and sauce
Grater and large spoon
Medium size casserole dish

How to make creamy baked buckwheat: step-by-step

1.Boil the buckwheat in salted water according to packet instructions. Place the groats in a medium size casserole dish. Set aside. Preheat the oven to 450 F/ 230 C/ gas mark 8.

Cooked buckwheat groats in pot with spoon.

2. In a saucepan gently melt the butter, add the flour and whisk until smooth. Add half of the milk, increase the heat and cook until the sauce thickens whisking all the time. Pour in the rest of the milk and cook until the sauce starts to bubble. Remove from the heat, add the mustard, cream cheese, onion granules and 2/3 of the grated cheese. Stir thoroughly and adjust seasoning as necessary.

White sauce and grated cheese in pot with spoon.

3. Pour the sauce over the buckwheat and give a good stir.

Buckwheat groats in white sauce in oval white dish with spoon.

4. Scatter the remaining cheese over the top and bake in the centre of the oven for 12-15 minutes (until the cheese becomes golden brown).

Buckwheat in white sauce with grated cheese on top in white oval dish.

5. Remove from the oven and serve immediately.

Baked buckwheat in creamy cheese sauce in white oval dish with spoon and green cloth to the right.

Top tips for making creamy baked buckwheat

Buckwheat: Boil the buckwheat in salted water according to packet instructions and either make the recipe or cool and then refrigerate the groats to use later. When you are ready to make the recipe just rinse the cooked buckwheat with a bit of hot water (in a strainer) and give it a good stir.
Best served immediately. The dish won’t be as creamy after 30 minutes.
Not suitable for freezing.

Serving suggestions

You can serve this baked buckwheat casserole as a main dish with salad or steamed vegetables. It also makes a great side dish perfect with chicken, pork or turkey recipes. Try it with my easy chicken and mushroom casserole or stuffed chicken breast with mushrooms.

Check out also this collection of over 12 healthy vegetarian pasta meals.

Keep in touch

If you make this buckwheat mac n cheese I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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