Corn Macaroni and Cheese Casserole
Corn Macaroni and Cheese Casserole is the best way to dress up your standard macaroni and cheese. Corn kernels, canned creamed corn, macaroni noodles and cheese make up this delicious dish.
Ingredients
For the Macaroni and Cheese
- 1 cup elbow macaroni noodles
- 8.5 oz creamed corn
- 1 cup corn fresh or frozen
- ¾ cup milk
- 1 cup mozzarella cheese shredded
- ½ cup Velveeta cubed
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
For the Topping:
- ½ cup Panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
Directions
- Preheat the oven to 350 degrees and spray an 8x8 baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add in the macaroni noodles and cook for 7-8 minutes, or until al dente. Drain pasta water and return the pot to medium high heat.
- Add the creamed corn, milk and Velveeta cubes to the pan, stirring until melted.
- Add in the mozzarella cheese, corn, garlic powder, dried oregano, salt and pepper. Stir until combined.
- Transfer the macaroni and cheese to the prepared baking dish. Bake for 25 minutes.
- When there is about 5 minutes left remaining of bake time, prepare your topping. Line a small baking sheet with foil. Combine Panko, garlic powder, smoked paprika and chili powder and spread into an even layer on the sheet. Bake for 5 minutes or until toasted.
- Remove the casserole from the oven and sprinkle the topping over it. Let rest 5 minutes before serving.
Notes
Al dente is when the noodles are just barely cooked. You don't want to overcook them in the boiling stage as the dish is then baked in the oven.
You can make this recipe ahead of time and keep in the refrigerator for up to 3 days. Add the topping right before serving so it doesn't get soggy.
Cheese Substitutions: cheddar, fontina, gruyere, pepperjack, etc can all replace the mozzarella cheese. Increase the Velveeta to 1 cup for an extra cheesy dish. (You'll need a larger baking dish if you do so)
Spice Substitutions: oregano can be replaced with parsley, basil or cilantro. Some crushed red pepper will add a little heat. Chili powder can be omitted from the topping, or add cumin to the topping spices for a more Mexican take on this recipe.
Nutrition
Serving: 1servingsCalories: 251kcalCarbohydrates: 38gProtein: 11gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 755mgPotassium: 196mgFiber: 2gSugar: 5gVitamin A: 510IUVitamin C: 2mgCalcium: 192mgIron: 1mg
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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