Jalapeño Cornbread-Crusted Mac and Cheese by Platesbykody

Ingredients

• 450g (16 oz) elbow pasta
• 250g (8 oz) mozzarella cheese, shredded
• 250g (8 oz) cheddar cheese, shredded
• 250g (8 oz) pepper jack cheese, shredded
• 530ml (18 oz) heavy cream
• 1 tbsp dijon mustard
• 60ml (1/4 cup) reserved pasta water
• 1 box (8.5 oz) jiffy cornbread mix (plus required ingredients: 1 egg, 1/3 cup milk)
• 1 fresh jalapeño, seeded and diced (for cornbread)

Instructions

1. Preheat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
2. Boil pasta in salted water until al dente, about 8-9 minutes; reserve 1/4 cup of pasta water before draining.
3. Prepare the cornbread batter according to the box instructions, folding in the diced jalapeño.
4. In a large pot, bring heavy cream to a gentle simmer over medium heat, then whisk in the Dijon mustard.
5. Add the shredded cheeses to the cream in batches, stirring until completely melted and smooth.
6. Toss the cooked pasta into the cheese sauce, adding the reserved pasta water if needed to reach a creamy consistency.
7. Transfer the mac and cheese into the prepared baking dish and spread evenly.
8. Pour the prepared cornbread batter over the top of the mac and cheese, spreading to the edges.
9. Bake for 20-25 minutes, or until the cornbread crust is golden brown and cooked through.