Description
This One-Dish Corn Mac and Cheese is a creamy, comforting casserole combining sweet corn, Velveeta cheese, and elbow macaroni. Baked to perfection with a buttery, crunchy panko and parmesan breadcrumb topping, it offers a delightful twist on classic mac and cheese that’s perfect for a hearty family meal.
Ingredients
Scale
Corn Mixture
- 14 ounces whole kernel corn (432g, drained)
- 14 ounces cream-style corn (418g)
- 1½ cups water (360mL)
- 1½ cups whole milk (360mL)
- 1 teaspoon salt
- ½ teaspoon mustard powder (optional)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- â…› teaspoon ground nutmeg (optional)
Main Ingredients
- 16 ounces uncooked elbow macaroni (454g)
- 16 ounces Velveeta cheese, cubed
- ½ cup salted butter, cubed
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the mac and cheese casserole.
- Combine Corn Mixture: In a 9×13-inch baking pan, thoroughly mix the whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, ground black pepper, and ground nutmeg to create a flavorful base.
- Add Pasta and Cheese: Stir in the uncooked elbow macaroni, Velveeta cheese cubes, and cubed salted butter with the corn mixture, ensuring the pasta is well coated.
- Bake Covered: Cover the pan with aluminum foil and bake for 20 minutes. Afterward, stir the mixture well, recover, and bake for another 20 minutes. If the macaroni remains too firm, continue baking for an additional 5 to 10 minutes until tender.
- Prepare Breadcrumb Topping: In a small skillet over medium heat, add the panko breadcrumbs, salted butter, and salt. Toast while stirring until the butter melts and the breadcrumbs are evenly coated and lightly golden.
- Add Parmesan Cheese: Remove the skillet from heat and stir in the grated parmesan cheese, mixing well to combine.
- Top and Finish Baking: Sprinkle the breadcrumb mixture evenly over the baked mac and cheese. Return the dish to the oven and bake for the last 15 minutes uncovered to achieve a crispy, golden topping.
Notes
- Ensure the macaroni is fully cooked to your desired tenderness before removing from the oven.
- The mustard powder and nutmeg are optional but add a subtle depth of flavor.
- For a sharper taste, substitute parmesan with pecorino romano cheese if desired.
- This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- Use a 9×13-inch pan to ensure even cooking and enough space for the casserole to expand.
