Creamy Corn Macaroni n' Cheese

3
Sarah Farrand

By
@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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 main dish servings
Prep:
20 Min
Cook:
30 Min

Ingredients

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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
  • ·
    sriracha

How to Make Creamy Corn Macaroni n' Cheese

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)

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About Creamy Corn Macaroni n' Cheese





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