Description
This One-Dish Corn Mac and Cheese combines creamy, cheesy macaroni with the sweet crunch of whole kernel and cream-style corn, baked to perfection with a crispy parmesan breadcrumb topping. An easy, comforting casserole that comes together in one pan and delivers rich, savory flavors infused with subtle spices like paprika, garlic, and nutmeg.
Ingredients
Scale
Mac and Cheese Base
- 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)
- 16 ounces uncooked elbow macaroni (454g)
- 16 ounces Velveeta (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 the oven. Set your oven to 400 degrees F to get it ready for baking the mac and cheese dish.
- Mix the corn and liquid base. In a 9×13-inch baking pan, combine the whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg. Stir thoroughly to blend all the spices and liquids evenly.
- Add pasta and cheese. Stir in the uncooked elbow macaroni, cubed Velveeta, and cubed salted butter into the corn mixture. Mix well ensuring macaroni is coated with the creamy corn and cheese mixture.
- Bake covered. Cover the pan with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil carefully, stir the mixture well, recover, and bake for an additional 20 minutes. Check the pasta doneness and bake for another 5 to 10 minutes if it is still too firm.
- Prepare breadcrumb topping. In a small skillet, melt the salted butter over medium heat. Add panko breadcrumbs and salt, toasting them while stirring until breadcrumbs are evenly coated and golden.
- Add parmesan and bake with topping. Remove the skillet from heat and stir in the grated parmesan cheese. Sprinkle this breadcrumb mixture evenly over the mac and cheese. Return to the oven and bake uncovered for the last 15 minutes to achieve a crispy, golden topping.
Notes
- Mustard powder and nutmeg are optional but add a subtle depth of flavor to the dish.
- Velveeta is used for its creamy melting qualities; you can substitute with another melting cheese if preferred.
- Ensure to stir the casserole halfway through baking for even cooking and preventing sticking.
- The breadcrumb topping can be omitted for a softer finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
