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cornbread crusted macaroni and cheese

(1 rating)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created a new macaroni and cheese recipe in a nod to cornbread stuffing. It has cornbread pieces on the top and bottom.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For cornbread crusted macaroni and cheese

  • 4 c
    baked cornbread pieces, divided
  • 7 oz
    dry elbow macaroni
  • 1/4 c
    margarine
  • 3 Tbsp
    all purpose flour
  • 2 c
    heavy cream
  • 1 c
    milk
  • 8 oz
    cream cheese, softened
  • 2
    banana peppers, chopped
  • 2 tsp
    honey mustard
  • 2 tsp
    onion powder
  • 1 Tbsp
    sea salt mixed with black pepper
  • 1 c
    shredded sharp cheddar cheese
  • 1 c
    shredded colby jack cheese
  • 1 c
    shredded Monterey jack cheese
  • 1 c
    grated Parmesan cheese

How To Make cornbread crusted macaroni and cheese

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Coat the bottom and sides of a 2 quart casserole dish with cooking spray. Add 2 cups cornbread pieces evenly and press down with a wooden spoon.
  • 3
    Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water and stir occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
  • 4
    Melt the margarine in a 3-quart saucepan over medium heat. Stir the flour into melted the margarine and cook until smooth and bubbling, about 1 minute.
  • 5
    Mix the heavy cream, milk, cream cheese, chopped banana peppers, honey mustard, onion powder and sea salt/black pepper into the flour-margarine mixture; cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Stir in the cheeses.
  • 6
    Add the cooked macaroni into the sauce; mix well. Pour into a prepared baking dish.
  • 7
    Top with the remaining cornbread pieces over the macaroni and cheese.
  • 8
    Bake until golden brown for 20 minutes.
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