Hey guys! I made a mini “Thanksgiving” for just the hubs an I, this was one of the side dishes I served. I’ve made this macaroni and cheese a ton of times, but it was the first time with the cornbread crust addition. I will definitely be making this way from now on! It is sooo good, adds just a touch of sweet in the crispy crust, loves it! SO, here is my recipe for Baked Macaroni and Cheese with Cornbread Crust:
You will need: The recipe I base this from is Alton Brown’s Baked Macaroni and Cheese.
2 ea Cornbread muffins, like Jiffy brand already made
1/2 pound elbow macaroni
3 T butter
3 T flour
1 T powdered mustard
3 cups milk
1 ea bay leaf
1/2 t paprika
1/2 t garlic powder
1/2 t onion powder
1 ea egg
12 ounces cheese, shredded, I used cheddar/ Monterey jack mix
1 t kosher salt
Fresh black pepper
Preheat oven to 350. Boil pasta until al dente. I cook it one less minute than the box directions. While pasta is cooking assemble the sauce in a deep sauce pan. Add butter and let melt, add flour and mustard to pan and cook, whisking continuously for 5 minutes over medium low heat.
Add milk and dried spices. Bring to simmer and let cook for 10 minutes, stirring continuously. Temper in the egg.
Add 3/4 of the cheese and let melt.
Add pasta to pan and mix thoroughly. Place mixture into greased oven safe dish.
This is a good option to stop if you wish to cook this off at another time. Very easy to assemble ahead of time and pull out of fridge for the next day. But, if you wanna cook this bad boy right away, top with remaining cheese.
Crumble the cornbread into small pieces resembling bread crumbs, toss this with a couple tablespoons melted butter. Place this on top of cheese.
Bake this for 30 minutes uncovered or until bubbly. If you are making this after the casserole sat in the fridge it will need an additional 10 minutes.
Let this sit 5-10 minutes before serving. I also served turkey, collard greens and homemade pumpkin pie last night. YUMMY! I hope you try this recipe out, it’s a winner!