Creamy Corn Macaroni n' Cheese

Sarah Paterson-Farrand Recipe

By Sarah Paterson-Farrand coverats

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!


Recipe Rating:
 1 Rating
Serves:
4 main dish servings
Prep Time:
Cook Time:

Ingredients

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
sriracha
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Directions Step-By-Step

1
Preheat oven to 350 degrees and move a rack to the top. Boil water for pasta.
2
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.
3
Combine corn mixture, pasta, cheddar cheese, egg, and half the mozzarella. Pour into 4 cup casserole dish. Top with remaining mozzarella.
4
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)

About this Recipe