Yankee Doodle's Macaroni-Corn Bread Pudding

Preheat oven to 400 degrees F.

In a large saucepan, cook macaroni according to package directions. Rinse with cold water to stop cooking process. Drain and set aside.

Meanwhile, in a medium nonstick skillet, melt 2 tablespoons butter over high heat. Add onion, celery and bell pepper. Cook until vegetables are soft and transparent. Remove from heat and set aside.

In a large mixing bowl, stir together corn bread mix, 1/2 cup milk, 2 tablespoons melted butter and eggs until combined. Stir in 1 cup of shredded cheese and the vegetable mixture.

Spray a 9- x 13-inch glass baking dish with nonstick cooking spray. Pour corn bread mixture into casserole dish. Set aside.

In a large, heavy saucepan, melt 1/4 cup butter over medium to high heat. Add flour and whisk for 1 minute.

Gradually whisk in 2 cups milk and continue to cook over medium to high heat, stirring constantly until thickened and bubbly. Stir in salt, pepper, and 3 cups of shredded cheese. Continue to stir until melted. Stir in macaroni.

Carefully spoon macaroni mixture over corn bread, gently pressing macaroni into corn bread batter with back of a large spoon. Sprinkle with remaining 1 cup shredded cheddar cheese. Stir together crushed pretzels and 1/4 cup melted butter. Sprinkle on top of cheese.

Bake for 30 minutes or until golden brown on top and bubbly around edges.