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This macaroni and cheese took a trip to the south. (Photo: Katie Chudy.)

We’re knee-deep in Macaroni and Cheese Week, our recipe developers’ favorite week of the year. Boston chef Richard Chudy sent over this inspired recipe, teeming with our favorite Southern accents and, of course, tons of cheese. If you’ve ever wondered what to do with cornbread (besides slather it with butter), you’re going to like this crispy, creamy, smoky dish. You might want to fry a batch of chicken before your hands start shaking from excitement.   

For a spin on the venerable macaroni and cheese, we hitch a ride down South and accent our pasta with slow-cooked collard greens, spicy andouille sausage and the holy trinity of onion, celery and green bell pepper. Oh, and a sprinkling of crumbled cornbread really puts this one over the top. We think you’ll love it too.