How To Make Cornbread-Topped Apple Macaroni and Cheese
This unique recipe for macaroni and cheese comes with some tart apples. The creamy dish is topped with crisp cornbread mixture.
Serves:
Ingredients
- ¼cupbutter
- 2tbspbutter
- 1tbspolive oil
- 1cupyellow onion,diced
- 2cupscornbread muffin crumbles,store bought
- 2cupselbow noodles,uncooked
- ¼cupall purpose flour
- 1cuphalf and half
- 1cupwhole milk
- ½tspsalt
- ½tspblack pepper
- ½tspground cinnamon
- 1lbcheddar cheese
- 1½cupsgranny smith apples,or other tart apples, diced
Instructions
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Preheat oven to 350 degrees F. Melt 2 tablespoons butter and heat olive oil in a medium skillet over medium high heat.
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Add onion and sauté until tender. Add cornbread crumbles, stir to combine, and remove from heat. Set aside.
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To prepare macaroni and cheese, begin by bringing a large pot of salted water to a boil. Add noodles and cook according to package directions for al dente.
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Drain well and set aside.
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In a medium saucepan, melt remaining ¼ cup butter over medium heat.
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Add flour and cook about 2 minutes or until rue is golden.
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Slowly whisk in half-and-half and milk; stir until mixture has thickened and slightly darkened.
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Season with the salt, pepper, and cinnamon.
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Slowly add grated sharp Cheddar cheese, a little at a time, and stir until completely melted.
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Remove pan from heat.
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Mix in reserved noodles and apples.
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Stir until well combined.
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Pour pasta mixture into a greased 2½ quart casserole dish and top with reserved cornbread mixture.
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Bake 30 to 35 minutes or until bubbly, and golden on top.
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Remove from oven and allow to cool 10 minutes. Serve warm.
Nutrition
- Calories: 570.47kcal
- Fat: 37.69g
- Saturated Fat: 20.25g
- Trans Fat: 1.02g
- Monounsaturated Fat: 10.45g
- Polyunsaturated Fat: 3.09g
- Carbohydrates: 37.75g
- Fiber: 1.46g
- Sugar: 6.01g
- Protein: 20.68g
- Cholesterol: 120.94mg
- Sodium: 691.09mg
- Calcium: 575.53mg
- Potassium: 275.59mg
- Iron: 1.92mg
- Vitamin A: 268.00µg
- Vitamin C: 1.89mg
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