Name: Cornbread-Topped Apple Macaroni and Cheese
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1/4 c. butter -; 2 tbsp. butter -; 1 tbsp. olive oil -; 1 c. diced yellow onion -; 2 c. cornbread muffin crumbles (store-bought) -; 2 c. uncooked elbow noodles -; 1/4 c. all-purpose flour -; 1 c. half-and-half -; 1 c. whole milk -; 1/2 tsp. salt -; 1/2 tsp. Black pepper -; 1/2 tsp. ground cinnamon -; 1 lb. brick Tillamook Special Reserve Extra Sharp Cheddar cheese -; 1 1/2 c. diced Granny Smith apples (or other tart apples) -

Ingredients for - Cornbread-Topped Apple Macaroni and Cheese

1. 1/4 c. butter

2. 2 tbsp. butter

3. 1 tbsp. olive oil

4. 1 c. diced yellow onion

5. 2 c. cornbread muffin crumbles (store-bought)

6. 2 c. uncooked elbow noodles

7. 1/4 c. all-purpose flour

8. 1 c. half-and-half

9. 1 c. whole milk

10. 1/2 tsp. salt

11. 1/2 tsp. Black pepper

12. 1/2 tsp. ground cinnamon

13. 1 lb. brick Tillamook Special Reserve Extra Sharp Cheddar cheese

14. 1 1/2 c. diced Granny Smith apples (or other tart apples)

How to cook deliciously - Cornbread-Topped Apple Macaroni and Cheese

1 . Stage

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.

2 . Stage

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. Drain well and set aside.

3 . Stage

In a medium saucepan, melt remaining 1/4 cup butter over medium heat. Add flour and cook about 2 minutes or until rue is golden. Slowly whisk in half-and-half and milk; stir until mixture has thickened and slightly darkened, about 3 minutes. Season with the salt, pepper, and cinnamon. Slowly add grated sharp Cheddar cheese, a little at a time, and stir until completely melted. Remove pan from heat. Mix in reserved noodles and apples. Stir until well combined. Pour pasta mixture into a greased 2 1/2 quart casserole dish and top with reserved cornbread mixture. Bake 30 to 35 minutes or until bubbly, and golden on top. Remove from oven and allow to cool 10 minutes. Serve warm.