For the mac & cheese base:
1 lb elbow macaroni (or cavatappi)
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk (warm)
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or Fontina cheese
½ cup grated Parmesan
1 tsp Dijon mustard
½ tsp smoked paprika
Salt and pepper to taste

For the herbed cornbread stuffing topping:
2 cups crumbled cornbread or corn muffins
4 tbsp unsalted butter, divided
1 cup onion, roughly chopped
½ cup celery, roughly chopped
½ cup carrot, roughly chopped
2 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
½ tsp fresh sage, finely chopped (or ¼ tsp dried)
Salt and pepper to taste

For the cornbread topping, pulse the onion, celery, and carrot in a food processor until finely chopped (but not pureed).

In a skillet, melt 2 tbsp butter over medium heat. Add the vegetables, season with salt and pepper, and cook for 8–10 minutes, stirring frequently, until they are softened and lightly golden.

In a large bowl, combine the crumbled cornbread, sautéed vegetables, remaining 2 tbsp melted butter, parsley, thyme, and sage. Toss gently until the mixture is moistened and clumpy. Set aside.

Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and set aside.

In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.

Gradually whisk in the warm milk until smooth and thickened, about 5 minutes.
Remove from heat and stir in the cheddar, Gruyère, Parmesan, mustard, paprika, salt, and pepper until melted and smooth.

Stir the cooked pasta into the cheese sauce until evenly coated.

Pour the mac and cheese into your greased large SeasonSeal Casserole dish.

Spread the cornbread stuffing mixture evenly over the top, about ½ inch thick.

Bake at 400°F (200°C) for 20–25 minutes, or until the topping is golden and crisp and the cheese sauce bubbles around the edges.