Cornbread Topped Apple Macaroni & Cheese     0 thumbs up

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 noodles

1/4 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 lb. (16 oz) brick - Tillamook® Special Reserve Extra Sharp Cheddar cheese, grated

1 1/2 cups - diced Granny Smith apples (or other tart apples)

Instructions

Preheat oven to 350 degrees F. 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.

To prepare the 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. Drain well and set aside.

In a medium saucepan, melt remaining 1/4 cup butter over medium heat. Add flour and cook about two minutes or until roué is golden. Slowly whisk in half and half and milk; stir until the mixture has thickened and slightly darkened, about three minutes. Season the sauce with the salt, pepper and cinnamon.

Slowly add the grated Sharp Cheddar cheese, a little at a time; and stir until completely melted. Remove pan from heat. Mix in the reserved noodles and apples. Stir until well combined. Pour the pasta mixture into a greased 2 1/2 qt. 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.