Creamy Corn Macaroni n' Cheese

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Serves: 4 main dish servings
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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

The Cook

Sarah Paterson-Farrand Recipe
Full Flavored
Saginaw, MI (pop. 51,508)
Member Since Jun 2012
Sarah's notes for this recipe:
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!
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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)

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user Bennie Shaw mamabennie - Jul 20, 2012
This sounds just like the dish Yvan Lemoine made for Next Food Network Star. I printed his off and plan to try it soon. Sounds really good.
user Sarah Paterson-Farrand coverats - Jul 20, 2012
That was the inspiration. We made some tweaks of our own, and it was fantastic!!
user Diane Whitbeck IRPELLC - Jul 20, 2012
Hi Sarah! Is it 2 cans of creamed corn (8 oz each)? Thanks!
user Sarah Paterson-Farrand coverats - Jul 20, 2012
Diane, it is 2 of the 8 oz cans of creamed corn.
user Cassie Ford redzingirl - Aug 28, 2012
FYI, I didn't see the amount of cornstarch to use listed anywhere above. But I found Yvan's recipe on Food Network and it called for 1 heaping tablespoon. Made this over the weekend and it was delicious.

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