Ingredients
¼cupbutter
2tbspbutter
1tbspolive oil
1cupyellow onion,diced
2cupscornbread muffin crumbles,store bought
2cupselbow noodles,uncooked
¼cupall purpose flour
1cuphalf and half
1cupwhole milk
½tspsalt
½tspblack pepper
½tspground cinnamon
1lbcheddar cheese
1½cupsgranny smith apples,or other tart apples, diced
Preparation
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. Add cornbread crumbles, stir to combine, and remove from heat. Set aside.
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.
In a medium saucepan, melt remaining ¼ 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.
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 2½ 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.
