Description
This One-Dish Corn Mac and Cheese is a comforting and cheesy casserole that combines the sweet flavors of whole kernel and cream-style corn with creamy Velveeta cheese and tender elbow macaroni. Baked to perfection with a golden, buttery panko and parmesan breadcrumb topping, it makes a delicious and easy meal that serves 8 people.
Ingredients
Scale
Base Ingredients
- 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 (cubed)
- ½ cup salted butter (cubed)
Topping Ingredients
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the casserole.
- Mix Corn and Liquids: In a 9×13-inch baking pan, combine whole kernel corn, cream-style corn, water, whole milk, salt, mustard powder, garlic powder, paprika, onion powder, black pepper, and nutmeg. Mix thoroughly to combine all flavors.
- Add Pasta and Cheese: Stir in elbow macaroni, cubed Velveeta, and salted butter. Make sure the pasta is well coated with the corn mixture.
- Bake Covered: Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil, stir well, cover again, and bake for another 20 minutes. If the pasta is still firm, bake an additional 5 to 10 minutes until tender.
- Prepare Breadcrumb Topping: In a small skillet, melt the butter and add panko breadcrumbs along with salt. Toast over medium heat until breadcrumbs are evenly coated and golden brown. Remove from heat and stir in the grated parmesan cheese.
- Add Topping and Final Bake: Sprinkle the breadcrumb mixture evenly over the mac and cheese. Return to oven and bake uncovered for the last 15 minutes until the topping is golden and crispy.
Notes
- For a smoother cheese sauce, stir the macaroni well after the first 20 minutes of baking.
- If you prefer a milder flavor, you can reduce or omit the mustard powder and nutmeg.
- Use freshly grated parmesan for the best flavor in the breadcrumb topping.
- Velveeta cheese melts smoothly and adds creaminess, but you can substitute with cheddar or a cheese blend if preferred.
- The breadcrumb topping adds a nice crunchy texture but can be omitted for a softer mac and cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
