Ingredients
2 cornbread muffins, like Jiffy brand
already made
1/2 pound elbow macaroni
3 Tbsp. butter
3 Tbsp. flour
1 Tbsp. powdered mustard
3 cups milk
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg
12 ounces shredded cheese
1 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F.
- Boil pasta until al dente. While pasta is cooking, assemble the sauce in a deep sauce pan.
- Add butter and let melt, add flour and mustard to pan and cook, whisking continuously for 5 minutes over medium low heat.
- Add milk and dried spices. Bring to simmer and let cook for 10 minutes, stirring continuously. Add 3/4 of the cheese and let melt.
- Add pasta to pan and mix thoroughly. Place mixture into greased oven safe dish.
- Top with remaining cheese. Crumble the cornbread into small pieces resembling bread crumbs, toss this with a couple tablespoons melted butter. Place this on top of cheese.
- Bake this for 30 minutes uncovered or until bubbly. If you are making this after the casserole sat in the fridge it will need an additional 10 minutes.
