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creamy corn macaroni n' cheese

(1 rating)
coverats avatar
Recipe by
Sarah Farrand
@coverats
Saginaw, MI

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!

►
(1 rating)
yield 4 main dish servings
prep time 20 Min
cook time 30 Min

Ingredients For creamy corn macaroni n' cheese

  • 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

  • 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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