It’s no secret that sides make the meal at Thanksgiving, but we often prepare and serve them separately. So, Michelin Star chef Mark Garcia is changing things up this year by showcasing a recipe for cornbread mac and cheese. Combining both side dishes into a single dish allows you to get a taste of buttery and cheesy flavors in every bite. Once assembled, the dish bakes to golden perfection in 25 minutes and might change your mind about keeping these dishes separate. Read on to discover the recipe for this unique yet mouthwatering side dish!

Why cornbread mac and cheese is the perfect Thanksgiving side dish mashup

Although cornbread mac and cheese is somewhat unheard of, a recipe developed by the dishwashing company Finish earned Garcia’s stamp of approval. “Finish crafted the ultimate mash-up recipe by combining beloved holiday foods, including some of my personal favorites, into one delicious dish,” he says. The dish consists of mac and cheese that’s topped with crumbled cornbread and broiled until it’s golden brown and bubbling. While the center is gooey and cheesy, the top is crispy—which creates the perfect texture contrast. The sweet cornbread also complements the sharp mac and cheese for a flavorsome baked side.

The ultimate recipe for cornbread mac and cheese

Below, Garcia shares the cornbread mac and cheese recipe that will be an unforgettable part of your Thanksgiving meal. The recipe uses a homemade jalapeño cornbread for the topping, which can be made the day before. “The less you need to manage on the day-of, the better,” he says. “This allows you to greet your guests and enjoy the moment while the dishes warm up in the kitchen.” Serve up this bake and watch guests devour it without hesitation! (Bonus: For easy cleanup afterwards, use Finish Ultimate to get your baking pan clean and spot-free.)

Cornbread Mac and Cheese

Ingredients:

1 cornbread recipe (see below)
½ lb. elbow pasta
2 Tbs. butter, plus additional for greasing the pan
3 Tbs. flour
2 cups milk
2 tsp. Dijon mustard
12 oz. shredded cheese, such as cheddar, Mexican blend, gruyere, mozzarella, or a mixture
¼ tsp. salt, or to taste
Pepper, to taste

Directions:

Yield: 3 to 4 servings

Bring a large pot of water to a boil. Add the macaroni and cook according to package directions. Drain under cold water and set aside.
Preheat the oven to 350°F. Butter 9-by-9-inch square baking dish.
Melt 2 Tbs. butter in heavy saucepan. Add flour and whisk over low heat about 3 to 5 minutes, making sure not to brown mixture.
Whisk in milk and continue to cook over medium heat, whisking often until the mixture thickens, about 5 minutes.
Stir in mustard, cheese, salt and pepper, to taste. Add macaroni and stir until all noodles are coated with cheese mixture. Pour mixture into prepared pan. Use back of spoon or spatula to even out mixture in pan.
Bake in oven 25 minutes until mixture is bubbly.
Remove from the oven, turn oven on to broil, making sure the rack is on the second from the top. Break up about ⅓ to ½ of pan of cornbread into small pieces, you can snack on rest; place an even layer of broken-up cornbread over top of mac and cheese.
Put mac and cheese with cornbread under broiler, making sure to keep an eye on dish so it does not burn, until it is lightly browned. Serve immediately or make ahead and warm before serving.

Homemade Cornbread

Ingredients:

1 stick (½ cup) butter, melted + additional for greasing pan
1 cup medium grind cornmeal
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1 cup buttermilk
2 eggs, room temperature
1 cup corn, canned and drained, fresh or defrosted frozen
½ cup chopped jalapeño, about 2 large (If you like it spicy, keep some of the seeds.)

Directions:

Preheat oven to 400°F. Butter 8-by-8-inch baking pan.
Mix cornmeal, flour, baking powder, baking soda and salt in mixing bowl.
In another bowl, whisk the buttermilk, eggs, ½ cup melted butter, corn and jalapeño together.
Add half liquid ingredients to dry mixture, stirring just until blended. Add the rest of liquid and stir until just blended. Pour the batter into the prepared pan, place in oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean. Set aside to cool.

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