Description
A comforting baked casserole combining creamy macaroni cheese with sweet corn, topped with a golden breadcrumb crust—perfect as a hearty side dish or main meal.
Ingredients
Units
Scale
- 2 cups elbow macaroni (about 8 oz)
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk (2% or whole)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt & pepper, to taste
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter (for topping)
- Optional garnish: chopped parsley
Instructions
- Preheat oven to 375 °F (190 °C). Butter a 9×9″ baking dish.
- Cook macaroni according to package directions until al dente; drain and set aside.
- In a saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk until smooth, then add garlic powder, onion powder, paprika, salt, and pepper.
- Once sauce thickens (about 3–5 minutes), remove from heat and stir in cheddar and Monterey Jack until melted.
- Fold cooked macaroni and corn into cheese sauce, then transfer mixture to prepared baking dish.
- Mix panko breadcrumbs with 1 tbsp melted butter and sprinkle evenly over top.
- Bake for 20–25 minutes until bubbly and breadcrumb topping is golden brown.
- Let cool for 5 minutes, garnish with parsley if desired, then serve warm.
Notes
- Use fresh corn in summer or thawed frozen corn for convenience.
- Swap in pepper jack cheese for a spicy kick.
- For extra crunch, add crushed tortilla chips or additional panko.
- Leftovers can be reheated in the oven or microwave; the sauce may thicken—add a splash of milk if needed.
- To prep ahead, assemble and refrigerate (unbaked) overnight, then bake just before serving (add 5–10 minutes to baking time).
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: Approx. 400 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 60 mg