let’s make something Naughty
Baked Cornbread Mac n’ Cheese
make me
Ingredients
Serving Size: 10-12
For the mac and cheese
1 lb elbow macaroni
4 tbsp unsalted butter
¼ cup all-purpose flour
1 can evaporated milk
2 cups heavy cream
16oz sharp cheddar cheese, freshly shredded
8oz mozzarella cheese, freshly shredded
8oz cups Gruyère cheese, freshly shredded
8oz fontina cheese, freshly shredded
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp mustard powder
½ tsp smoked paprika
1 tsp Salt, plus more to taste
1/2 tsp freshly cracked black pepper, to taste
For the cheddar cornbread crust
2 box (8.5 oz) Jiffy Corn Muffin Mix
2 egg
1 cup sharp cheddar cheese, freshly shredded (optional)
4 tbsp honey
1/2 tsp smoked paprika
2/3 cup whole milk
4 tbsp melted butter, for finishing (or drizzle of honey)
Instructions
1. Cook the pasta
Preheat your oven to 375°F. Bring a large pot of generously salted water to a boil. Cook the pasta about 2 minutes shy of al dente, since it will continue cooking in the oven. Drain and set aside.
2. Make the cheese sauce
*add all of your cheeses to a bowl and mix them all together. You will add most of the cheese, but reserve a few handfuls for the in-between layers when you bake*
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden.
Slowly whisk in the evaporated milk and then the heavy cream until smooth. Cook for 4–5 minutes, stirring frequently, until slightly thickened.
Reduce heat to low and stir in the Dijon mustard, garlic powder, smoked paprika, mustard powder, salt, and black pepper.
Gradually add the cheddar, Gruyère, mozzarella, and fontina stirring until completely melted and smooth. Do not let the sauce boil.
3. Combine the mac and cheese
Add the cooked pasta to the cheese sauce and stir until every piece is coated.
Transfer half to a buttered 9×13-inch baking dish, spreading evenly. Add a sprinkle of cheese to the top. Then add the other half. Pat down to make it smooth.
4. Make the cheddar cornbread crust
In a medium bowl, combine the dry Jiffy mix, shredded cheddar, honey, and smoked paprika.
Add milk and mix to get a thick but spreadable batter.
Add the cornbread mixture evenly over the mac and cheese evenly.
5. Bake
Bake uncovered for 20–25 minutes, until the mac and cheese is bubbling around the edges and the cornbread topping is golden brown and cooked through.
If needed, broil for 1–2 minutes to get the top extra golden and crispy.
6. Finish
Brush the cornbread topping with the remaining melted butter (or drizzle of honey) as soon as it comes out of the oven.
Let rest for 5–10 minutes before serving.
If you thought mac and cheese couldn't get any better, try topping it with cornbread. This baked mac and cheese is loaded with cheddar, mozzarella, Fontina, and Gruyère for the ultimate creamy, cheesy bite, then finished with a golden cheddar cornbread crust. It's basically two of the best comfort foods baked into one dish, and it might just steal the show at Thanksgiving.
thanskgiving, macncheese, dinner, fall, mains
