Stuffing Mac and 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 and Cheese is a steaming-hot serenade sure to get you salivating. You'll always find room for more of it!
IngredientsFor the stuffing: • 8 ounces cornbread, 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 and 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 • 16 ounces cheddar cheese, shredded, divided into a 10-ounce pile and a 6-ounce pile • 16 ounces macaroni noodles, prepared according to package directions to just shy of al dente
Preheat the oven to 350 degrees F.
In a large bowl, add the cornbread, sage, rosemary, thyme, celery, and 1/4 cup melted butter and mix thoroughly. Season with salt and pepper.
Lay the cornbread mixture out on a baking sheet.
Bake the cornbread mixture until lightly toasted, about 15-20 minutes. Remove it from the oven and set it aside, leaving the oven on.
Grease a 9x13-inch baking dish. Set aside.
In a large pot on the stovetop over medium heat, melt the remaining 1/2 cup butter.
Once the butter is melted, add in the shallots and garlic and cook until fragrant, about 1-2 minutes.
Pour in the flour and whisk together until the raw flour smell dissipates and it forms a paste, about 2 minutes. Season the paste with salt and pepper.
Slowly pour in the milk, whisking constantly. Only add in a few splashes at a time to ensure the flour mixes in properly.
Slowly pour in the chicken stock, whisking constantly, until it is fully incorporated into the mixture.
Stir in 10 ounces of the cheese, mixing until it is nearly melted.
Add in the prepared noodles, stirring to fully incorporate.
Pour the mac and cheese into the prepared baking dish.
Season with salt and pepper and top with the remaining cheese and the stuffing topping.
Cover the baking dish with tin foil and bake for 10 minutes.
Remove the tinfoil and continue baking until golden brown and bubbling at the edges, about 15 minutes.
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