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First make the cornbread: Preheat the oven to 375 degrees. Line a muffin tin with liners or grease an 8x8 baking dish. In a mixing bowl add the milk and lemon juice or vinegar, let sit a few minutes to curdle. Next whisk in the egg. Add your dry ingredients and mix until combined. Fold in the cheese and jalapeños. Scoop evenly into the muffin tin, or spread in your pan and bake for 15-20 minutes until a toothpick inserted comes out clean. Allow to cool slightly before removing from pan.
Crumble Topping: Once cool enough to touch, crumble the cornbread to desired coarseness and spread on a baking sheet. Bake for 10 minutes until dry and slightly crisp.
Mac & cheese: Preheat the oven to 375 degrees and grease an 8x8 baking dish. Cook your macaroni to package directions. Combine 1 cup of the cheese, dry ingredients and salt/pepper in a heat proof bowl. Add the drained hot noodles to the cheese mixture and stir to combine. Pour into your baking dish. Drizzle over the milk. Top with the butter, the remaining cheese, and then your cornbread topping. Bake covered with foil for 25 minutes, then uncover and bake until the milk is absorbed and the topping is browned. Let sit for about 10 minutes before serving.