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)
Preparation
Step 1Preheat 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.Step 2To 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.Step 3In 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.
