Creamy Corn Macaroni n' Cheese
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|2||8 oz cans of creamed corn|
|1 c||milk (whole if possible)|
|1/4 tsp||onion powder|
|salt and pepper to taste|
|1 heaping Tbsp||cornstarch|
|2 c||elbow macaroni, uncooked|
|4 oz||mild cheddar, freshly shredded|
|4 oz||sharp cheddar, freshly shredded|
|12 oz||mozzarella cheese, freshly shredded|
|1||egg, lightly beaten|
|1 1/2 c||croutons (garlic butter work well), roughly crushed|
|1 Tbsp||olive oil|
Saginaw, MI (pop. 51,508)
Member Since Jun 2012
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!
Preheat oven to 350 degrees and move a rack to the top. Boil water for pasta.
Simmer 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.
Combine corn mixture, pasta, cheddar cheese, egg, and half the mozzarella. Pour into 4 cup casserole dish. Top with remaining mozzarella.
Toss croutons with olive oil and spread on the casserole. Cook on the top rack until golden and bubbly, 15-20 minutes. Drizzle with Sriracha or hot sauce to serve (or serve on the side)