Classic Southern mac and cheese baked under a layer of spicy crumbled cornbread.
Hands-free mode with voice commands & timers
No ratings yet
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Boil the macaroni in salted water for 2 minutes less than the package directions for al dente, then drain.
In a large saucepan, melt 1/2 cup butter over medium heat, whisk in the flour, and cook for 1 minute to create a roux.
Gradually whisk in the milk, garlic powder, paprika, salt, and pepper, simmering until the sauce thickens slightly.
Remove from heat and stir in 3 cups of the cheddar cheese until smooth, then fold in the cooked macaroni.
Pour the mac and cheese into the prepared baking dish and top with the remaining 1 cup of cheese.
In a small bowl, toss the crumbled cornbread with the diced jalapenos and 2 tablespoons of melted butter.
Spread the cornbread mixture evenly over the pasta and bake for 25-30 minutes until the topping is golden brown and the cheese is bubbly.
