Start to finish: 1 hour
16-ounce box spiral pasta noodles
1 pound smoked cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
½ cup milk
6 tablespoons butter, plus more for dish
1 box cornbread stuffing mix
Heat oven to 375 F.
Cook pasta to just one minute shy of box instructions so the noodle still has a slight bite to it.
Drain pasta, pour back into pot and return it to the stove over medium-low heat. Add in shredded cheeses, milk and 2 tablespoons butter. Stir until fully combined and cheese is melted. Remove from heat.
Liberally butter a casserole dish. Pour noodles and cheese into the dish and set aside.
In a medium-sized, microwave-safe bowl, melt remaining 4 tablespoons of butter, about 30 seconds. Stir in cornbread stuffing mix and toss to coat.
Sprinkle mixture atop noodles and cheese, then bake for 30 minutes or until golden brown. Serve immediately.