Southwest Cornbread Topped Macaroni & Cheese

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Southwest Cornbread Topped Macaroni & Cheese

Ultimate comfort food! This amazing side dish received an honorable mention in the 2013 July 4th Recipe Contest.  Recipe and photo courtesy of Emily Hobbs.  Click Here to see all of the July 4th Recipe Contest winners.

Serves: 6

Southwest Cornbread Topped Macaroni & Cheese


6 tablespoons unsalted butter
1/2 lb. elbow macaroni, uncooked
2 1/2 cups whole milk, divided
1 package Concord Foods Salsa Seasoning Mix
3 cups shredded pepper jack cheese
2 cups shredded sharp cheddar cheese, divided
1/2 cup chopped cooked bacon
1 large egg
1 package yellow cornbread mix
1/2 cup corn
1 tablespoon finely chopped pickled jalapeno peppers


  1. Heat oven to 400 degrees F. Butter the inside of a 10 or 12-inch cast iron skillet with a 1/2 tablespoon of butter.
  2. Cook macaroni according to package instructions, and drain.
  3. Melt remaining 5 1/2 tablespoons of butter in a medium saucepan over medium heat; whisk in 2 cups milk, and bring to a simmer. Whisk in seasoning mix, pepper jack cheese and 1 cup cheddar cheese until melted and smooth – about 2 minutes.
  4. In a large mixing bowl, stir together macaroni, bacon and cheese sauce until combined. Pour macaroni mixture into prepared skillet.
  5. In a medium bowl, whisk together additional 1/2 cup milk, 1 cup cheddar, egg, cornbread mix, corn and jalapeno until well combined. Spread cornbread batter evenly on top of macaroni. Bake 25-30 minutes, or until golden brown and bubbly.

Category: Side Dishes