Baked Mac & Cheese with Cornbread Crust

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  • Average
  • Average budget

Ingredients

  • 2 cornbread muffins, like Jiffy brand already made
  • 1/2 pound elbow macaroni
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 Tbsp. powdered mustard
  • 3 cups milk
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg
  • 12 ounces shredded cheese
  • 1 teaspoon kosher salt

Preparation

Step 1

Preheat oven to 350 degrees F.

Step 2

Boil pasta until al dente. While pasta is cooking, assemble the sauce in a deep sauce pan.

Step 3

Add butter and let melt, add flour and mustard to pan and cook, whisking continuously for 5 minutes over medium low heat.

Step 4

Add milk and dried spices. Bring to simmer and let cook for 10 minutes, stirring continuously. Add 3/4 of the cheese and let melt.

Step 5

Add pasta to pan and mix thoroughly. Place mixture into greased oven safe dish.

Step 6

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.

Step 7

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.

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