Description
There’s nothing quite like a bubbling, golden-brown mac and cheese casserole to bring comfort to any table. This Cheesy Corn Mac Bake takes that classic favorite to the next level with a touch of sweetness from corn and layers of creamy, melty cheese. Perfect for family dinners, holidays, or potlucks, this dish blends the cozy charm of baked mac and cheese with the freshness of sweet corn, creating a combination that’s both hearty and crowd-pleasing. It’s easy to prepare, irresistibly creamy, and guaranteed to become a household favorite.
Ingredients
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12 ounces elbow macaroni (or any short pasta)
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups whole milk
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1 cup heavy cream
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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2 cups shredded sharp cheddar cheese
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1 cup shredded Monterey Jack cheese
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½ cup shredded mozzarella cheese
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1 cup sweet corn kernels (fresh, frozen, or canned)
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1 cup creamed corn
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¼ teaspoon cayenne pepper (optional)
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½ teaspoon smoked paprika
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1 cup crushed butter crackers or breadcrumbs
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2 tablespoons melted butter
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½ cup shredded cheddar or mozzarella for topping
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Bring a large pot of salted water to a boil. Cook the macaroni for 1–2 minutes less than package instructions. Drain and set aside.
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In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
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Slowly whisk in milk and cream until smooth. Continue stirring until slightly thickened, about 5 minutes.
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Add garlic powder, onion powder, paprika, salt, and pepper. Mix well.
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Lower heat and add the cheddar, Monterey Jack, and mozzarella cheeses. Stir until melted and smooth.
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Add cooked macaroni to the cheese sauce, stirring until coated.
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Fold in sweet corn kernels, creamed corn, cayenne pepper, and smoked paprika. Mix gently.
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Pour the mixture into the prepared baking dish and spread evenly.
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In a bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle over the top, then add shredded cheese.
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Bake uncovered for 25–30 minutes, until the top is golden brown and bubbling.
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Let the dish rest for 5–10 minutes before serving.
Notes
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You can use any short pasta such as cavatappi, penne, or shells.
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Substitute heavy cream with evaporated milk for a lighter version.
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For a gluten-free option, use gluten-free pasta and flour.
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To make it spicier, add diced jalapeños or hot sauce.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk for a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes