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
4 main dish servings
Prep Time:
Cook Time:


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
2 c
elbow macaroni, uncooked
4 oz
mild cheddar, freshly shredded
4 oz
sharp cheddar, freshly shredded
12 oz
mozzarella cheese, freshly shredded
egg, lightly beaten
1 1/2 c
croutons (garlic butter work well), roughly crushed
1 Tbsp
olive oil
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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)

About this Recipe