This rich and savory Bacon Mac and Cheese Cornbread Casserole is perfect for game day, a holiday side dish, or busy weeknight meal.

This recipe, Bacon Mac and Cheese Cornbread Casserole, has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone.

If you’re looking for a savory,  hearty dish that’s sure to be a home run at the next game day gathering, a hit side dish on the holiday dinner menu, or a kid-friendly favorite for a weekday meal—this Bacon Mac and Cheese cornbread casserole is for you!

This recipe comes together with ingredients you might already have on hand: I got the pasta, milk, cheese, cornbread mix, sour cream, bacon, and green onions during my latest grocery run to Walmart.

It starts with the most delicious mac n’ cheese recipe. Add sharp cheddar (reserving 1/2 C. for later), pepperjack, and cream cheese to cooked elbow macaroni.

Add some milk or heavy cream to make it even creamier (reserving 1/2 C. for later). Then, mix in cayenne, salt, and pepper to taste.

You’ll end up with a gooey, cheesy mixture like this. Now, toss in 2/3 of your bacon pieces and green onions for the most amazing macaroni and cheese of your life.

This is delicious enough that we could just stop here and serve this creamy macaroni and cheese with a kick…but we’re not quitters!

Pour the mac n’ cheese mixture into a greased 9×13″ pan and set aside.

Next, mix together cornbread mix, sour cream eggs, 1/2 C. of the cheddar, and milk into a medium bowl until just combined.

Pour into the 9×13″ pan, spreading a thin layer evenly over the macaroni and cheese mixture. Next, pour 2-3 Tbsp. of melted butter over the top. This will keep your cornbread topping flavorful and moist!

Bake at 350° for 35-40 minutes, or until a toothpick inserted just into the top cornbread mixture comes out clean.

While still warm, top with the remaining bacon and green onion. 

The result is this savory, cheesy, bacon goodness that is sure to be on repeat.

This dish is loaded with dairy including cow’s milk, which is an easy way to add nutrition to family meals. Real dairy is a source of nutrients important to a healthy immune system like vitamin A, vitamin D, and protein. 

It’s also made with care for the planet, because U.S. dairy is taking steps to reduce food waste and greenhouse gas emissions.

Plus, it just tastes good! This recipe is so versatile, I know you’ll find yourself making it over and over again.

TIP

If you want to turn this side dish into a main dish, stir shredded rotisserie chicken or leftover Thanksgiving turkey into the macaroni and cheese mixture. SO good!

What is your go-to side dish for the holidays or tailgating? Please tell me in the comments below!

You can find the full recipe for this Bacon Mac and Cheese Cornbread Casserole here:

Bacon Mac and Cheese Cornbread Casserole

Yield: 16

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This rich Bacon Mac and Cheese Cornbread Casserole is perfect for game day, a holiday side dish, or busy weeknight meal.

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Ingredients

• 6 pieces thick cut bacon
• 2 C. Elbow noodles, uncooked
• 1 1/2 C. Sharp cheddar cheese, shredded (1/2 C. reserved)
• 1 C. Pepper jack cheese, shredded
• 4 oz. Cream cheese
• 1 1/2 C. Whole milk or heavy cream (1/2 C. reserved)
• 3 Green onions, thinly sliced including greens
• 1/8-1/4 tsp. Cayenne
• Salt and pepper, to taste
• 1 8.5 oz. Box cornbread mix
• 2 Eggs, whisked
• 4 oz Sour Cream
• 2-4 Tbsp. Butter

Instructions

1. In a medium skillet, fry bacon slices until cooked through. Remove and blot excess grease with a paper towel before chopping into small pieces.
2. In a medium saucepan, cook elbow noodles until cooked al dente. Strain and place noodles back in the pan.
3. Add pepperjack, cream cheese, 1 C. of the cheddar and 1 C. of milk to the noodles. Stir until the mixture is just melted and well combined.
4. Mix in 2/3 of bacon pieces and add 2 of the sliced green onions.
5. Spray a 9x13" pan with oil before adding the noodle mixture. Set aside
6. In a medium bowl, combine cornbread mix, eggs, sour cream, and milk. Stir until just combined.
7. Pour cornbread mixture in the baking dish and gently spread it evenly over the macaroni mixture.
8. Bake at 350° 35-40 minutes, or until a toothpick inserted just into the cornbread topping comes out clean.
9. Garnish with remaining bacon pieces and onion greens before serving.