Description
Corn Mac and Cheese Bake is a delightful twist on the classic macaroni and cheese, combining tender elbow macaroni with sweet corn and a rich, creamy cheese sauce topped with crispy breadcrumbs.
Ingredients
- Elbow macaroni: 2 cups (uncooked)
- Sweet corn: 1 cup (canned or frozen)
- Cheddar cheese: 2 cups, shredded
- Mozzarella cheese: 1 cup, shredded
- Milk: 2 cups
- Butter: 4 tablespoons
- All-purpose flour: 1/4 cup
- Breadcrumbs: 1 cup (for topping)
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat, add flour, and whisk for 1-2 minutes to create a roux. Gradually add milk while whisking until thickened, about 5-7 minutes. Stir in cheddar and mozzarella until melted and smooth. Season with salt and pepper.
- In a large mixing bowl, combine the cooked macaroni and sweet corn. Pour the cheese sauce over and stir until evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly. Sprinkle breadcrumbs on top.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden brown and bubbly. Let cool for a few minutes before serving.
Notes
- Feel free to customize with proteins or vegetables.
- Use whole milk or heavy cream for a richer sauce.
- Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Corn Mac and Cheese Bake, comfort food, macaroni and cheese, baked pasta