Mac and cheese is well known as a comfort food. My time in the south taught me that it is also a southern dish. I bet y’all didn’t know that mac and cheese is even served at most Thanksgiving dinners south of the Mason Dixon line. I have a new spin on mac and cheese that my family loves and because I use a crushed stuffing mix to make a crust on top of it, this Mac and Cheese could fit right in on any holiday menu.
I have started making this at least once every week or two because it is simple, delicious and the whole family loves it. We usually pair it with a nice salad and call it a meal. I let you decide if you want to have it as a side dish or let it have all the glory as a main dish.
Stuffing Crusted Mac and Cheese
10 oz. Elbow Macaroni
6 Tbsp. Butter, divided
2 Tbsp. Flour
1/2 tsp salt
2 1/2 cups whole milk*
8 oz of sharp cheese, grated
1 package stove top stuffing or stuffing of your choice
- Cook macaroni until tender, but still firm. It will finish cooking in the oven.
- Crush stuffing mixture into crumbs. I use my blender or food processor. You can also put it in a bag and use a rolling pin to crush the stuffing.
- In a saucepan, combine 3 tbsp butter and flour to make a rue. Gradually add milk and whisk until smooth. Add salt and grated cheese. Stir until cheese is melted.
- Add cooked macaroni to cheese mixture. Stir until combined. Pour into a lightly greased 9×9 baking dish.
- Using 2 cups of the stuffing crumbs, sprinkle crumbs evenly over the mac and cheese. (Keep leftover crumbs in a ziplock bag in your freezer and use in meatballs, meatloaf or any other recipe that calls for bread crumbs.)
- Melt remaining 3 tbsp of butter and drizzle it evenly over stuffing crumbs.
- Bake for 35 to 45 minutes in a 350° oven.
*I rarely keep whole milk stocked in my fridge, I substitute 1 cup cream and 1 1/2 cups skim milk or 1 can evaporated milk and 1 cup skim milk in place of 2 1/2 cups whole milk.