The long-awaited event is here - I am posting the recipe for Cornbread Apple Mac n' Cheese! I first trial-ran this dish at a barbecue this fall, and it went over as a big hit! Jim took the leftovers into church the next day and the dish went over just as well. In fact, I have yet to meet a person who had tried this dish and not loved it. Jim's mouth waters just thinking about it!
So here is the recipe... enjoy!
Cornbread Apple Mac n' Cheese
1/4 cup + 2 Tbsp butter
1 Tbsp oil
1 cup diced yellow onion
2 cups cornbread muffin crumbles
2 cups uncooked elbow macaroni
1/4 cup all-purpose flour
1 cup half and half
1 cup whole milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1 lb (16 oz) extra sharp cheddar
1 1/2 cup diced Granny Smith apples
-Melt 2 Tbsp butter and olive oil in skillet. Add onion and saute for 5 minutes. Add cornbread crumbles, remove from heat.
-Cook noodles according to package.
-In saucepan, melt 1/4 cup butter over medium heat. Add flour and cook until golden (about 2 minutes).
-Slowly whisk in half and half and milk, stir until thickened and slightly darkened (about 3 minutes). Season with salt, pepper and cinnamon.
-Slowly add cheddar cheese and stir until completely melted. Remove from heat.
-Mix in cooked noodles and apples, stir until combined.
-Pour into greased 2 1/2 qt casserole dish and top with cornbread mixture.
-Bake at 350 degrees for 30 - 35 minutes until bubbly and golden on top.
*Note: Jim can't eat onions, so I skip the whole first step and place the cornbread crumbles by themselves on top. I also have yet to have whole milk or half and half on hand when making this, so I substitute evaporated milk and water (according to the recommended amounts) instead.