Cornbread-Crusted Mac and Cheese

Ingredients

• 16 oz elbow macaroni
• 1 tbsp Dijon mustard
• 18 oz heavy cream
• mozzarella (Amount unspecified; described as “hella.”)
• cheddar (Amount unspecified; described as “hella.”)
• pepper jack cheese (Amount unspecified; described as “hella.”)
• 0.25 cup pasta water (Around 1/4 cup, reserved from cooking the macaroni; used to thin the sauce.)
• salt (To taste; source says “S&P.”)
• black pepper (To taste; source says “S&P.”)
• onion powder (Amount unspecified.)
• garlic powder (Amount unspecified.)
• paprika (Amount unspecified.)
• sage (A pinch.)
• Jiffy cornbread mix (Prepare following package directions; package quantity and any additional required ingredients are not specified in the source.)

Steps

1. 1

   Cook the elbow macaroni, reserving about 1/4 cup of its cooking water before draining. The source does not specify the water volume, salt, or cooking time; follow the pasta package directions.

2. 2

   Prepare the Jiffy cornbread according to the package directions. The source does not state how the cornbread is used to form the crust or give a baking temperature or time for the finished dish.

3. 3

   Combine the heavy cream and Dijon mustard. Add the mozzarella, cheddar, and pepper jack; the source does not give amounts for the cheeses.

4. 4

   Season with salt, black pepper, onion powder, garlic powder, paprika, and a pinch of sage.

5. 5

   Add the cooked macaroni and mix it with the cheese mixture. Add the reserved pasta water, around 1/4 cup, to thin it out.

Notes

The source does not specify cheese quantities, amounts for most seasonings, pasta cooking directions, or the exact method, temperature, and timing for applying the cornbread crust and baking the assembled dish. Use the Jiffy package directions for the cornbread itself.

Nutrition per serving

• dinner
• main
• pasta
• baked
• comfort food
• fall