Pot roast mac and cheese cornbread combines the flavors of hearty pot roast, creamy mac and cheese, and savory cornbread into one delicious dish. Here’s a recipe to make it:
Ingredients:
For the Pot Roast:
- 2 pounds chuck roast, trimmed of excess fat
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
For the Mac and Cheese:
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 egg
Instructions: