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Stuffing Mac & Cheese

ChickenSidesOven

Time: 50 minutes

Yield: 8 servings

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About

Stuffing Mac & Cheese takes full advantage of limited table space during Thanksgiving by combining two beloved sides into one super-dish—a dish that features the best strengths of both! The holiday seasonings of the stuffing pair beautifully with the creamy, savory, sharp cheddar flavor of the mac and cheese. Rich and loaded with chicken flavors, Stuffing Mac & Cheese is a steaming-hot serenade sure to get you salivating. You'll always find room for more of it!

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Ingredients

  • For the stuffing:
  • 8 ounces cornbread, store-bought or homemade, cubed
  • 1 tablespoon sage, chopped
  • 1 tablespoon rosemary, chopped
  • 1/2 tablespoon thyme leaves
  • 1/2 cup celery, chopped
  • 1/4 cup butter, melted
  • salt, to taste
  • pepper, to taste
  • For the mac & cheese:
  • 1/2 cup butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • salt, to taste
  • pepper, to taste
  • 1 cup milk
  • 2 cups chicken stock
  • 2 (8-ounce) packages cheddar cheese, shredded, divided into a 10-ounce pile and a 6-ounce pile
  • 1 (16-ounce) box macaroni noodles, cooked

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large bowl, add the cornbread, the sage, the rosemary, the thyme, the celery, 1/4 cup of the melted butter, the salt, and the pepper and mix thoroughly

Step 3 -Spread the cornbread mixture out on a baking sheet.

Step 4 -Bake the cornbread mixture until lightly toasted, about 15-20 minutes. Remove it from the oven and set it aside, leaving the oven on.

Step 5 -Grease a 9x13-inch baking dish.

Step 6 -In a large pot over medium heat, melt the remaining butter.

Step 7 -Once the butter is melted, add the shallots and the garlic and cook until fragrant, about 1-2 minutes.

Step 8 -Add the flour and whisk until the raw flour smell dissipates and it forms a paste, about 2 minutes. Season the flour mixture with the salt and the pepper.

Step 9 -Slowly pour in the milk, whisking constantly. Only add in a few splashes at a time to ensure the flour mixes in properly.

Step 10 -Slowly pour in the chicken stock, whisking constantly, until it is fully incorporated into the milk mixture.

Step 11 -Stir in 10 ounces of the cheese, mixing until it is nearly melted.

Step 12 -Add the prepared noodles, stirring to fully incorporate.

Step 13 -Pour the mac & cheese into the prepared baking dish.

Step 14 -Season with the salt and the pepper and top with the remaining cheese, then the stuffing topping.

Step 15 -Cover the baking dish with foil and bake for 10 minutes.

Step 16 -Remove the foil and continue baking until golden-brown and bubbling at the edges, about 15 minutes.

Step 17 -Serve warm!

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