Yankee Doodle's Macaroni-Corn Bread Pudding
Serves 10
Published in: Dallas Morning News
1 (8-ounce) package dried elbow macaroni noodles
3/4 cup salted butter (divided use)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 (7-ounce) package corn bread mix
2 1/2 cup milk (divided use)
4 eggs
5 cup shredded Tillamook Special Reserve Extra Sharp Cheddar Cheese
(divided use)
1/4 cup all-purpose flour
1 teaspoons salt
1 teaspoons black pepper
1 cup finely crushed pretzels
Preheat oven to 400 F. In large saucepan, cook macaroni according to
package directions. Rinse with cold water to stop cooking process. Drain
and set aside. Meanwhile, in medium nonstick skillet, melt 2 tablespoons
butter over high heat. Add onion, celery and bell pepper, and cook until
vegetables are soft and transparent. Remove from heat and set aside. In
large mixing bowl, stir together corn bread mix, 1/2 cup milk, 2
tablespoons melted butter and eggs until combined. Stir in 1 cup of
shredded cheese and the vegetable mixture. Spray 9x13-inch glass baking
dish with nonstick cooking spray. Pour corn bread mixture into casserole
dish. Set aside. In large, heavy saucepan, melt 1/4 cup butter over
medium to high heat; add flour and whisk for 1 minute. Gradually whisk in
2 cups milk; continue to cook over medium to high heat, stirring
constantly, until thickened and bubbly. Stir in salt, pepper, and 3 cups
of shredded cheese, until melted. Stir in macaroni. Carefully spoon
macaroni mixture over corn bread, gently pressing macaroni into corn
bread batter with back of large spoon. Sprinkle with remaining 1 cup
shredded cheddar cheese. Stir together crushed pretzels and 1/4 cup
melted butter. Sprinkle on top of cheese. Bake for 30 minutes or until
golden brown on top and bubbly around edges. Makes 10 to 12 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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