This is such a simple idea, but is personally one of the best macaroni and cheese dishes I've had, even without a roux! Even if you aren't a fan of corn, you'll love this dish!
8 oz cans of creamed corn
milk (whole if possible)
salt and pepper to taste
1 heaping Tbsp
elbow macaroni, uncooked
mild cheddar, freshly shredded
sharp cheddar, freshly shredded
mozzarella cheese, freshly shredded
egg, lightly beaten
1 1/2 c
croutons (garlic butter work well), roughly crushed
2Simmer corn, milk, and onion powder. In small bowl, add cornstarch to 2 Tbsp water to dissolve. Add cornstarch mixture to corn and whisk over medium heat to thicken, around 3-5 minutes. Season with salt and pepper. Meanwhile, cook pasta and drain thoroughly.
3Combine corn mixture, pasta, cheddar cheese, egg, and half the mozzarella. Pour into 4 cup casserole dish. Top with remaining mozzarella.