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Cornbread Topped Apple Macaroni And Cheese
This Cornbread Topped Apple Macaroni & Cheese is sure to become a comfort food favorite.

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March 2009

Product Reviews / Main Nibbles / Pasta

Gourmet Macaroni And Cheese Recipes

Recipe 2: Cornbread Topped Apple Macaroni & Cheese Recipe

 

This is Page 2 of a four-page article. Click the black links below to view the other pages.

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Cornbread Topped Apple Macaroni & Cheese

This recipe was developed by Melissa LaCaille from Kirkland, Washington, who took home $2,500 cash and a year supply of Tillamook cheese for the first ever People’s Choice Award.

Yields 8 servings.

Ingredients

  • 1/4 cup and 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 2 cups cornbread muffin crumbles (store bought), about 2 large
  • 2 cups uncooked elbow macaroni
  • ¼ cup all-purpose flour
  • 1 cup half and half
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 pound (16 ounces) brick extra sharp Cheddar cheese, grated
  • 1-1/2 cups diced Granny Smith apples (or other tart apples)

Preparation

  1. Preheat oven to 350°F.
  2. Melt 2 tablespoons butter and heat olive oil in a medium skillet over medium high heat. Add onion and sauté until tender, about 5 minutes. Add cornbread crumbles, stir to combine, and remove from heat. Set aside.
  3. To prepare the macaroni and cheese, begin by bringing a large pot of salted water to a boil. Add macaroni and cook according to package directions for al dente. Drain well and set aside.
  4. In a medium saucepan, melt remaining 1/4 cup butter over medium heat. Add flour and cook about two minutes or until roux is golden. Slowly whisk in half and half and milk; stir until the mixture has thickened and slightly darkened, about three minutes. Season with the salt, pepper and cinnamon. Slowly add the grated Cheddar, a little at a time; and stir until completely melted.
  5. Remove pan from heat. Mix in the reserved macaroni and apples. Stir until well combined. Pour the pasta mixture into a greased 2-1/2 quart casserole dish and top with reserved cornbread mixture. Bake for 30-35 minutes or until bubbly, golden on top. Remove from oven and allow to cool for 10 minutes. Serve warm.

Continue To Page 3: Mac & Cheese Chile Relleno Pie

Go To Recipe Index Above

WHEN YOU THINK “MAC & CHEESE,” THINK BEYOND ELBOW MACARONI.
In fact, most award-winning recipes use other shapes.
See the different pasta shapes in our
PASTA GLOSSARY.

 

 

Recipe copyright Tillamook. Other material © copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



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