Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Cornbread-Topped Mac and Cheese
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- Level: Easy
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 799
- Total Fat
- 41 g
- Saturated Fat
- 24 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 30 g
- Cholesterol
- 135 mg
- Sodium
- 772 mg
Two comfort food favorites in one cozy, crowd-pleasing casserole. Creamy, cheesy macaroni comes together with a touch of cayenne and Dijon for kick and a little sour cream for tang. Then it's topped with a layer of golden cornbread batter that bakes up fluffy on the inside with crisp, buttery edges. Sprinkle with fresh chives for the ultimate Thanksgiving side dish.
- Level: Easy
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 799
- Total Fat
- 41 g
- Saturated Fat
- 24 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 30 g
- Cholesterol
- 135 mg
- Sodium
- 772 mg
Ingredients
Mac and Cheese:
Cornbread Topping:
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Directions
- For the mac and cheese: Preheat the oven to 450 degrees F. Grease the bottom and sides of a 3-quart baking dish with butter.
- Bring a large pot of salted water to a boil over medium-high heat. Add the elbow macaroni and cook until al dente, about 6 minutes. Drain well and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk; cook, whisking occasionally, until the sauce begins to boil and thicken, 7 to 9 minutes, then remove from the heat. Stir in the Monterey Jack and Cheddar until fully melted. Stir in the sour cream, Dijon, 2 1/2 teaspoons salt and several grinds of black pepper until smooth and combined. Fold in the macaroni until evenly combined (it should be very saucy), then transfer to the prepared baking dish.
- For the cornbread topping: Whisk the cornmeal, flour, sugar, baking powder, salt and cayenne in a large bowl until combined. Whisk the milk, melted butter and egg in a large liquid measuring cup until combined, then add to the cornmeal mixture. Whisk until just incorporated. Fold in 1/2 cup of the Monterey Jack cheese with a rubber spatula until evenly incorporated.
- Drop spoonfuls of the batter on top of the mac and cheese, leaving space in between. The batter will not completely cover the mac and cheese. Sprinkle with the remaining 1/2 cup cheese.
- Bake, rotating halfway through, until the cornbread topping is just cooked through and golden brown in spots, 15 to 18 minutes. Let cool for 5 minutes, then sprinkle with chopped chives.
